A moist quick bread loaded with sweet ripe bananas and crunchy walnuts is what makes this the best banana nut bread recipe your whole family will love. Everything is mixed in one bowl with just 10 minutes of prep time and can be enjoyed as a loaf, mini loaves, or muffins!
Table of Contents
Moist Banana Nut Bread
Once you get the hang of it, which doesn’t take long at all, then you can start with the add-ins like raisins or chocolate chips like in this chocolate chip banana bread or adding extra chocolate as I do in double chocolate banana bread.
I’m sharing with you my most recent favorite. A moist banana nut bread recipe with a soft crumb, baked until golden on the top. It’s loaded with the flavor of sweet overripe bananas with chunks of chopped walnuts throughout and I use sour cream (or Greek yogurt) as a way to make the bread extra tender.
Why This Recipe Works
- Always a good time for banana bread! Have it with your morning hot chocolate or pack it in your kids’ school lunch. Serve it as an afternoon snack or with a scoop of ice cream for dessert.
- Easy one-bowl recipe. This banana bread recipe uses just one bowl, combining wet and dry ingredients, then pouring the combined batter into a loaf pan to bake. So easy!
- Customizable. There are plenty of ways to adjust the ingredient list to suit your tastes. Add some warming spices for example, or swap or omit the nuts. Throw in some extra add-ins or toast the nuts that you do use!
- Freezer-friendly. Bake two loaves and freeze one for later. Or stock the freezer of friends and loved ones. Everyone loves receiving homemade banana nut bread!
There is nothing more satisfying than preventing food waste and using up those overripe bananas that might have otherwise been thrown out!
Find the full printable recipe with specific measurements below.
- Salted butter: We use salted butter even though we’re using a bit of extra salt. This is to balance out the added sugar as well as the sweet banana. If you want to use less salt you can either use unsalted butter or omit the added salt.
- Granulated sugar: Used to sweeten the banana bread. I like to use white sugar because I like banana bread that is lighter in color. The brown sugar, although tastes great, does make it a bit darker.
- Large eggs: Since this is a quick bread, we need to help it stay together. Eggs are used as a binding ingredient to hold the bread together.
- Sour cream: A secret ingredient! The acid works well with the baking soda to give the bread a bit of extra rise and a soft tender crumb. You can swap the sour cream for plain Greek yogurt if preferred.
- Vanilla extract: For a warm aromatic flavor that pairs well with sweet bananas.
- All-purpose flour: As always, learn how to measure flour correctly so you don’t end up with heavy dense bread.
- Baking soda: A leavening agent that allows your bread to rise up.
- Sea salt: Enhances the flavor and helps to balance the sweetness.
- Mashed bananas: Use up your overripe bananas for that beautiful banana flavor. The riper the better (and sweeter!).
- Chopped walnuts: If you have a little extra free time, feel free to toast them first. Otherwise, just chop them up with a knife or use a food processor.
Best Nuts for Banana Bread
Walnuts are the most popular but it doesn’t stop there! Try using chopped pecans, macadamia nuts, almonds, hazelnuts, or even cashews. Each will provide a fun crunchy element with its own unique flavor.
There are so many ways to make the best banana bread recipe even better. You could even start with cake mix like I do in cake mix banana bread!
Add a sprinkle of cinnamon or nutmeg for extra flavor. This is great, especially during the fall and winter months.
Toss in some chocolate chips or raisins with your nuts, or replace them completely.
How to Make Banana Nut Bread
Get ready for the aroma of freshly baked banana bread wafting through your house and a delicious breakfast, snack, or dessert to enjoy when it’s done!
- Combine wet ingredients. In a large mixing bowl with a hand mixer, or the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together using medium-high speed. Mix in the eggs, sour cream, and vanilla.
- Add in dry ingredients. To the same bowl, you’ll add the flour, baking soda, and salt. Stir until just combined. Then, use a spatula or wooden spoon to fold in the bananas and walnuts.
- Get the batter ready for baking. Pour the banana nut bread batter into a prepared loaf pan and spread it out into an even layer.
- Bake, cool, and enjoy. Bake it for 55 minutes in a preheated 325°F oven. If you notice it browning too quickly, cover it lightly with aluminum foil. Let it cool in the pan before transferring it to a wire rack to cool completely.
Banana Nut Bread Tips
- Checking to see if it’s done baking. The bread is ready when a toothpick inserted into the center of the loaf comes out clean.
- For a crunchy topping, sprinkle some extra nuts on top just before baking.
- Extra nonstick. Spray your loaf pan(s) with cooking spray but you can also add a lining of parchment paper too. This can help remove the loaf from the pan once it has cooled.
- Do not store while still warm. Allow it to cool completely before storing it so that it doesn’t trap excess moisture and make a soggy loaf.
- Best enjoyed warm or room temperature.
There is enough batter in this recipe to fill 1 – 9×5″ loaf pan, 2 – 8×4″ loaf pans, or 4 small loaf pans.
If using the small loaf pans, bake for 35-45 minutes.
This is usually due to overmixing. When beating the wet ingredients you can use medium-high speed. Even just medium speed should do the trick. However, once you add in the dry ingredients you want to just mix on low speed until just combined.
This will be about 4 nicely ripened bananas.
You can! This recipe makes enough batter for 24 regular-sized muffins. Pour it into the tins and bake for 20-25 minutes.
Storing Banana Bread
This easy banana nut bread does not need to be stored in the refrigerator. Allow it to cool completely then keep it in an airtight container at room temperature for up to 5 days.
To freeze it, wrap it in plastic wrap (either the whole loaf or individual leftover slices) and transfer them to a freezer bag. They will keep frozen for up to 1 month. Thaw to room temperature before serving.
If you want to warm it up, just pop it in the microwave. There’s nothing better than a warm slice with a scoop of ice cream on the side!
More Banana Recipes You’ll Love
Banana Nut Bread
- ½ cup salted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream , or plain Greek yogurt
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 cups mashed very ripe bananas
- ¾ cup chopped walnuts
- Preheat the oven to 325°F. Spray 2 8×4-inch loaf pans (or 1 9×5-inch loaf pan) with nonstick spray. Line with parchment paper to line the bottom, if desired.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium-high speed. Mix in the eggs, sour cream, and vanilla.
- Add in the flour, baking soda, and salt. Stir until just combined. Fold in the bananas and walnuts.
- Spread batter in an even layer in the pan. Bake 55 minutes, or until lightly browned and a toothpick inserted int he center comes out clean. If using a 9×5-inch loaf pan, bake an additional 10 minutes. If browning too fast, cover lightly with foil.
- Let cool in the pan until slightly cool before transferring to a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!