Banana Nut Bread is an incredibly simple quick bread recipe. You will adore this bread and want it every morning.
We love banana bread in our house, and it is so simple to mix it up into so many different ways. If you’ve never added walnuts to your banana bread, it’s a must-make. The flavors work together in the best way possible and will make you fall in love with this recipe.
Banana Bread Ingredients
Here are the ingredients that make up this delicious recipe for banana nut bread. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all specific measurements and steps for how to make banana nut bread.
- Flour: Be sure to measure your flour correctly so you don’t get too much or too little. For all of my tips and tricks for measuring flour correctly, including step-by-step photos, see How to Measure Flour.
- Baking soda: Be sure your baking soda is fresh. You can test it by adding a little bit with some vinegar; it should bubble up right away. If it doesn’t, toss it and get new or your bread won’t rise.
- White Sugar
- Butter: Your butter will be melted, but be sure to let it cool before adding it to the batter so it doesn’t start cooking the eggs.
- Sour cream: Adds moisture to the bread and is required for the baking soda to react. You could also use yogurt or Greek yogurt to get the same result.
- Eggs
- Bananas: Your bananas should be well-speckled brown. This level of ripeness is important because the bananas will be the right texture and the right level of sweetness. Mash the bananas well with a fork; it’s ok if they’re a little chunky.
- Walnuts: Chopped walnuts add great crunch to the super moist banana bread. You could also use pecans.
Pro Tip!
A great way to keep ripe bananas on hand is to freeze them. I share all my tips for freezing bananas here: How to Freeze Bananas. Freezing them at their peak ripeness makes them accessible any time you want to make banana bread, and prevents waste. Simply let them thaw, and add them to this moist banana bread recipe.
How to Make Banana Nut Bread
Step 1: Combine dry ingredients
Whisk together the flour, baking soda, and salt in a large bowl.
Step 2: Mix wet ingredients
Whisk together the mashed bananas, cooled butter, eggs, sour cream, sugar, and vanilla in a medium mixing bowl.
Step 3: Combine wet and dry ingredients
Gently fold the wet ingredients into the flour mixture. Stir in the chopped walnuts.
Step 4: Bake the bread
Pour the bread batter into the prepared pan. Bake for 55 minutes or until a toothpick inserted slightly off-center in the bread comes out with just a few crumbs.
Tips and Tricks
- Use a good bread pan. A loaf pan can make the difference in how your bread bakes. I love this one.
- Add chocolate chips. Stir in a 1/2 cup of chocolate chips (or 1/2 cup of raisins) when you add the nuts for a chocolate chip nut banana bread.
- Don’t overmix the batter. Stir just until everything is combined. Over-mixing will result in bread that is flat and dense.
- Don’t overbake the bread. The bread should be taken out of the oven to cool when a toothpick inserted slightly off center in the bread comes out with just a few crumbs. If you notice the top getting too brown before the middle of the loaf is done, tent it loosely with foil.
Storing Banana Bread
Leftover banana bread should be kept in an airtight container with room around the bread. This stores better when you don’t store it in the bread pan that you cooked it in. It can be stored at room temperature for up to four days.
You can also freeze this bread in slices or as a whole loaf. It can be stored in the freezer in an airtight container for up to three months. Wrap the loaf multiple times in plastic wrap or aluminum foil and then place in a freezer bag before storing in the freezer. It can be thawed at room temperature overnight before enjoying.
If you make this moist banana nut bread recipe or any of my other recipes, leave a comment and let me know what you think!
Banana Nut Bread
Ingredients
- 2 cups all purpose flour see note 1 (240 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas mashed well, see note 2
- 3/4 cup granulated sugar (148.5 grams)
- 6 tablespoons unsalted butter, melted and cooled (84.75 grams)
- 2 large eggs at room temperature and lightly whisked
- 1/4 cup sour cream room temperature or plain yogurt (56.75 grams)
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans, chopped (108 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 5 inch bread pan well with cooking spray.
- In a large bowl, whisk together the flour, baking soda, and salt.2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt
- In a medium bowl, whisk together the mashed bananas, cooled butter, eggs, sour cream, sugar, and vanilla.3 very ripe bananas, 3/4 cup granulated sugar, 6 tablespoons unsalted butter, melted and cooled, 2 large eggs at room temperature and lightly whisked, 1/4 cup sour cream, 1 teaspoon vanilla extract
- Gently fold the wet ingredients into the dry ingredients. Mix in the chopped walnuts.1 cup walnuts
- Pour the bread batter into the prepared pan. Bake for 55 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs. If the bread isn't finished inside but is browning on the outside, you can tent it with foil and bake for 5 to 10 more minutes.
- Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a wire rack for 1 hour before slicing and enjoying.
Notes
- To measure the flour, be sure to whisk the flour, then scoop it into a dry measuring cup, and level it off. You can see step by step photos of that here: How to Measure Flour.
- Your bananas should be well speckled brown. This level of ripeness is important because the bananas will be the right texture and the right level of sweetness. Mash the bananas well with a fork.
Julie says
No cinnamon?!?! I’ll add some when I make it!
Steven says
I’m going to try the banana nut bread..
I hope you love it!