Description
This Banana Nut Bread recipe yields a legendary soft slice that’s tender, moist, and full of warm flavors. Made with simple pantry staples like overripe bananas, brown sugar, and toasted walnuts, it delivers a rich, bakery-style experience at home. The addition of yogurt or sour cream keeps the crumb extra soft, while a touch of cinnamon adds cozy warmth. Perfect for breakfast, snack, or dessert, this easy-to-make bread is an inviting treat for any occasion.
Ingredients
Scale
Banana Nut Bread Ingredients
- 1 ½ cups mashed overripe bananas (about 3–4 medium bananas)
- ½ cup (113 g) unsalted butter, melted and slightly cooled (can substitute with neutral oil)
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour (spoon and level or weigh for best texture)
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
- ¾ cup (90 g) chopped walnuts (plus extra for topping, optional)
- ¼ cup (60 g) plain yogurt or sour cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash the Bananas: In a large mixing bowl, mash the overripe bananas until smooth but still slightly chunky for texture.
- Prepare the Wet Ingredients: Add the melted and cooled butter to the mashed bananas. Stir until well combined.
- Add Sugar and Eggs: Mix in the brown sugar, then beat in the eggs one at a time. Stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using.
- Toast the Walnuts: Spread walnuts on a baking sheet and toast in the oven for 5–7 minutes until fragrant and lightly browned. Let cool slightly.
- Mix Dry into Wet Ingredients: Gradually fold the dry ingredients into the wet banana mixture, being careful not to over-mix to keep the bread tender.
- Add Yogurt or Sour Cream and Walnuts: Gently fold in the plain yogurt or sour cream to moisten the batter. Then, fold in the toasted chopped walnuts, reserving some for topping if desired.
- Transfer to Pan and Top: Pour the batter into the prepared loaf pan. Sprinkle additional walnuts on top for a decorative and crunchy finish.
- Bake: Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
- Use overripe bananas with lots of brown spots for the sweetest, most flavorful bread.
- Be careful not to over-mix the batter to maintain a soft, tender crumb.
- Substitute melted butter with neutral oil like vegetable or canola oil if preferred, though butter adds a richer taste.
- Toast walnuts before adding to deepen their flavor and add a pleasant crunch.
- Adding yogurt or sour cream keeps the bread extra moist and tender, especially if bananas aren’t very juicy.
- Spoon and level flour for accurate measurement to avoid a dry loaf.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
