Ultimate Banana Nut Bread Recipe

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Golden on the outside with a moist, nutty core, this Ultimate Banana Nut Bread is everything you crave in a classic comfort bake. Bursting with ripe banana flavor and crunchy walnuts, each slice is the perfect balance of tender and hearty. Whether you’re looking for a cozy breakfast bite or a crowd-pleasing treat for brunch, this loaf has your back.

This isn’t just another banana bread. The touch of vanilla and warm cinnamon enhances the naturally sweet bananas, while sour cream adds richness and keeps the crumb incredibly soft. Enjoy it fresh from the oven or toasted with a pat of butter for a soul-satisfying snack.

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Ingredients for this Ultimate Banana Nut Bread Recipe

• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup chopped walnuts
• Optional glaze: ½ cup powdered sugar + 1 tablespoon milk

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Step 1: Prep the Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Mash the bananas in a bowl and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents and spices.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Combine the Wet and Dry

Add the mashed bananas and sour cream to the wet mixture, stirring to incorporate. Gradually fold in the dry ingredients until just combined—do not overmix.

Step 5: Add the Nuts

Gently fold in the chopped walnuts, distributing them evenly throughout the batter.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.

Step 7: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whisk together powdered sugar and milk to create a simple glaze, and drizzle over the cooled loaf.

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Frequently Asked Questions

How ripe should the bananas be?

Use bananas that are heavily speckled or nearly black. The riper they are, the sweeter and more flavorful your bread will be.

Can I substitute the sour cream?

Yes, you can use plain Greek yogurt or buttermilk as alternatives. Each adds moisture and a slight tang.

Can I make this bread gluten-free?

Absolutely. Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

How do I keep the bread from drying out?

Don’t overbake, and make sure to store it properly in an airtight container or wrap.

What nuts work best besides walnuts?

Pecans and almonds are great alternatives. You can also mix different nuts for extra texture.

Is the glaze necessary?

Not at all! The glaze is optional. It adds a touch of sweetness and a lovely finish, but the bread is delicious without it too.

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