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!
Preheat the oven to 325°F. Spray 2 8x4-inch loaf pans (or 1 9x5-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 9x5-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.
Notes
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. To make small loaves: This mixture will fill 4 small loaf pans. Bake 35 to 45 minutes, until lightly golden brown and a toothpick inserted in the center comes out clean. Storage: Store leftovers in an airtight container up to 5 days.