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Banana-Hazelnut Bread

1 9-inch loaf

1½ hours 30 minutes active, plus cooling

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At the ultra-modern Black Isle Bakery in Berlin, owner Ruth Barry bakes a small array of simple but well-crafted treats—homey, inviting goodies such as loaf cakes, cookies, buns and tarts. We think her banana hazelnut loaf is especially delicious, the nut and fruit flavors in perfect balance and the crumb extremely moist and tender. It also happens to be dairy- and egg-free. Once cooled, the bread will keep in an airtight container at room temperature for up to three days; after that, it can be refrigerated for a couple days longer, but bring to room temperature before serving.


9-inch loaf


Don’t use underripe bananas. For best flavor and texture, the unpeeled bananas should be darkly speckled on the outside and very soft on the inside. Don’t over-toast the hazelnuts. Aim for lightly golden so the nuts that are chopped and sprinkled on top of the loaf don’t become too dark during baking. If you purchased already toasted/roasted hazelnuts, there’s no need to toast them—they can be used directly from the bag.

1½ hours

30 minutes active, plus cooling


  • 105

    grams (¾ cup) hazelnuts

  • 210

    grams (1¾ cups) cake flour


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Maria A.
January 15, 2023
I didn't believe this would be that good, and I couldn't believe it when it not only was *that* good, but better than the beloved banana bread I've made all my life! I was short on hazelnuts and swapped in some almonds. Wondering if you could replace with different nuts altogether? I much more often have walnuts, pecans, almonds on hand than hazelnuts.
Mark R.
June 15, 2022
I was surprised that this turned out to be the best banana bread I've ever made. Clean, rich, and kind of exciting to eat
Meg S.
October 3, 2023
Great take
Super moist and love the addition of toasted hazelnuts. I cut back a little on sugar and would love to add some orange zest next time!
Mary B.

I used bananas that I had frozen earlier when they got very ripe, and this worked great. The hazelnuts give the bread a very rich flavor. I would reduce the amount of sugar, though - it is a bit sweet for me.

Debbie O.

Salted or unsalted hazelnuts?

Lynn C.

Hi Debbie -

Unsalted hazelnuts are best here. Enjoy the recipe!

The Milk Street Team

Amy T.

I just made this and it is fantastic. The hazelnuts perfume the loaf wonderfully and they make the bananas taste great. I think this is my favourite banana bread ever.

Terrence D.

This is remarkably good banana bread. It also has the benefit of being simple to make. It is moist, rich, and not too sweet. I love it.

Dominic D.

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maureen s.

I have made this at least 3 times and love it. I like the fact that there is no butter or eggs too make it seem much lighter. Followed the recipe as directed.

Sandra R.

I have made this twice. Best banana bread I have ever tasted.

Brian K.

Super moist and not too sweet. I couldn't believe the ingredient list did not have butter or eggs! Best banana bread recipe.