This banana nut bread is moist from sweet, ripe mashed bananas with a crunch from chopped walnuts. This family favorite is the best for a make-ahead breakfast or snack!
We love a classic easy banana bread. Other quick bread recipes with bananas we love include chocolate chip banana bread and double chocolate banana bread.
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Best Banana Nut Bread Recipe
I’m sharing with you my most recent favorite banana bread. 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 sour cream makes the bread extra tender. Other banana bread recipes we love include cake mix banana bread and chocolate chip banana bread muffins!
Why I Love This Recipe
- Easy one-bowl recipe. This homemade banana nut bread recipe uses one bowl, combining wet and dry ingredients, then pouring combined batter into a loaf pan.
- Customizable. There are plenty of ways to adjust the ingredient list to suit your tastes. Add some warming spices or throw in some extra add-ins.
- 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!
Recipe Ingredients
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.
- Granulated sugar: Used to sweeten the banana nut bread. I like to use white sugar but brown sugar can be used and results in a darker colored bread.
- Sour cream: The acid works well with the baking soda to give the bread a bit of extra rise and a soft tender crumb. Swap sour cream for Greek yogurt.
- Baking staples: Vanilla extra, all-purpose flour (learn how to measure flour), large eggs, baking soda and sea salt.
- Mashed bananas: Use up your overripe bananas for that beautiful banana flavor. For 2 cups of mashed bananas you will need about 4 bananas.
- 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
How to Make Banana Nut Bread
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.
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.
Pour the banana nut bread batter into a prepared loaf pan and spread it out into an even layer. Bake it for 55 minutes at 325°F.
If you notice it browning too quickly, cover it lightly with aluminum foil. Cool in the pan before transferring it to a wire rack to cool completely.
Banana Nut Bread Tips and Variations
- 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 or try a streusel topping.
- 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.
- Add-ins: Add a sprinkle of cinnamon or nutmeg for extra flavor. Toss in some chocolate chips or raisins with your nuts, or replace them completely.
- Muffins: Turn the banana nut bread batter into muffins like I’ve done with banana bread muffins. Or try mini banana muffins which are great for toddler snacks.
Here are more quick bread recipes to try! Zucchini Bread, lemon blueberry zucchini bread and mini banana muffins.
More Banana Recipes You’ll Love
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Banana Nut Bread
Video
Equipment
Ingredients
- 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
Instructions
- Prep. 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.
- Cream wet ingredients. In a large bowl, cream 1/2 cup butter and 1 cup sugar with an electric mixer on medium-high speed. Mix in 2 large eggs, 1/2 cup sour cream, and 1 1/2 teaspoons vanilla extract.
- Add dry ingredients. Add in 2 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon salt. Stir until just combined. Fold in 2 cups mashed bananas and 3/4 chopped walnuts.
- Bake. 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.
- Cool. Let cool in the pan until slightly cool before transferring to a cooling rack to cool completely.
Notes
Nutrition
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!
Recipe FAQs
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.
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.
This easy banana nut bread does not need to be stored in the refrigerator. 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.
Categorized as: American, Bread, Breakfast, Christmas, Freezer-Friendly, Kid-Friendly, Quick Bread, Snacks, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I just found the perfect banana bread recipe! It is delicious and family approved! I didn’t have any nuts so I substituted raisins for one loaf and flax seeds for another… both are scrumptious!
Our favorite! So good with some cream cheese spread on it, noms.
This is one of my most favorite breads to make & take to neighbors & friends! My kids like to add chocolate chips too. It’s so moist & delicious!
This banana nut bread is amazing! It was so easy to make and came out perfectly! Thank you for the recipe.