Moist Banana Nut Bread With Toasted Walnuts

Quick Recipe Version (TL;DR)

• Yield: 1 standard 9 x 5-inch loaf, about 10 slices
• Prep Time: 15 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 2 hours 23 minutes, including cooling

Quick Ingredients

• 3/4 cup chopped walnuts, toasted and divided
• 1 1/2 cups mashed very ripe banana, from about 3 large or 4 medium bananas
• 1/2 cup unsalted butter, melted and cooled 5 minutes
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream or plain Greek yogurt
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Do This

• 1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper.
• 2. Toast the walnuts on a baking sheet for 8 minutes, then cool and chop; reserve 2 tablespoons for the top.
• 3. Mash the bananas, then whisk them with melted butter, brown sugar, eggs, sour cream, and vanilla.
• 4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• 5. Fold the dry ingredients into the wet ingredients just until combined, then fold in the walnuts.
• 6. Spread in the pan, sprinkle with reserved walnuts, and bake at 350°F for 60 minutes.
• 7. Cool in the pan for 10 minutes, then transfer to a rack and cool 50 minutes before slicing.

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Why You’ll Love This Recipe

• Moist, tender crumb: Ripe bananas, melted butter, and sour cream keep every slice soft without making it heavy.
• Deep banana flavor: Using 1 1/2 cups mashed banana gives the loaf real fruit sweetness and a fragrant aroma.
• Toasty walnut crunch: Toasting the walnuts first makes them richer, nuttier, and more flavorful.
• Breakfast-ready: It is excellent plain, spread with butter, or lightly toasted until the edges are crisp.

Grocery List

• Produce: 3 large or 4 medium very ripe bananas
• Dairy: Unsalted butter, large eggs, sour cream or plain Greek yogurt
• Pantry: Walnuts, all-purpose flour, light brown sugar, baking soda, baking powder, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt, baking spray or extra butter for the pan, parchment paper

Full Ingredients

For the Pan

• 1 teaspoon softened butter or baking spray, for greasing the pan
• 1 sheet parchment paper, cut to fit a 9 x 5-inch loaf pan with overhang on the long sides

For the Toasted Walnuts

• 3/4 cup walnut halves or pieces, toasted, cooled, and roughly chopped

For the Banana Bread Batter

• 1 1/2 cups mashed very ripe banana, from about 3 large or 4 medium bananas
• 1/2 cup unsalted butter, melted and cooled for 5 minutes
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream or plain Greek yogurt, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place a rack in the center of the oven and preheat to 350°F. Grease a 9 x 5-inch loaf pan with 1 teaspoon softened butter or baking spray. Line the pan with parchment paper so the paper hangs over the two long sides; this makes the finished loaf easy to lift out cleanly.

Step 2: Toast the walnuts

Spread 3/4 cup walnuts in an even layer on a small baking sheet. Toast at 350°F for 8 minutes, stirring once halfway through, until they smell nutty and look slightly deepened in color. Let the walnuts cool for 5 minutes, then roughly chop them. Set aside 2 tablespoons of the chopped walnuts for sprinkling over the top of the loaf.

Step 3: Mash the bananas and mix the wet ingredients

In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small soft pieces remaining. Measure out exactly 1 1/2 cups mashed banana. Add the melted butter, packed light brown sugar, eggs, sour cream or Greek yogurt, and vanilla extract. Whisk until the mixture is glossy and well blended.

Step 4: Whisk the dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and fine sea salt. Whisking the dry ingredients first helps distribute the leavening evenly, so the banana bread rises nicely and bakes with an even crumb.

Step 5: Combine the batter gently

Add the dry ingredients to the banana mixture. Using a silicone spatula or wooden spoon, fold everything together just until no dry streaks of flour remain. The batter will be thick and slightly lumpy, which is exactly right. Fold in the toasted chopped walnuts, except for the 2 tablespoons reserved for the top. Avoid overmixing, which can make quick bread tough instead of tender.

Step 6: Fill the pan and bake

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved 2 tablespoons toasted walnuts evenly over the surface, pressing them very lightly into the batter so they adhere. Bake at 350°F for 60 minutes. If the top is browning quickly after 45 minutes, loosely tent the loaf with aluminum foil for the remaining bake time.

The banana bread is done when the center springs back lightly, a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter, and an instant-read thermometer inserted into the center registers 200°F to 205°F. If the center is still wet at 60 minutes, continue baking in 5-minute increments until done.

Step 7: Cool, slice, and serve

Let the loaf cool in the pan for 10 minutes. Use the parchment overhang to lift it onto a wire rack, then cool for 50 minutes before slicing for the cleanest texture. Serve thick slices plain, with softened butter, or lightly toasted until the edges are golden and crisp.

Pro Tips

• Use very ripe bananas: Bananas with lots of brown spots are sweeter, softer, and more fragrant than yellow bananas.
• Measure the banana: Too much mashed banana can make the loaf dense or gummy, so use exactly 1 1/2 cups.
• Do not skip toasting the walnuts: Toasted walnuts taste richer and stay pleasantly crisp in the soft bread.
• Mix gently: Once the flour goes in, fold only until combined. A few small lumps are better than an overworked batter.
• Let it cool before slicing: Warm banana bread is delicious, but a full cooling period helps the crumb set so slices hold together.

Variations

• Chocolate chip banana nut bread: Fold 1/2 cup semi-sweet chocolate chips into the batter along with the walnuts.
• Maple walnut banana bread: Replace 1/4 cup of the brown sugar with 1/4 cup pure maple syrup and add 1 tablespoon extra flour to balance the moisture.
• Spiced banana nut bread: Add 1/4 teaspoon ground cloves and 1/4 teaspoon ground ginger for a warmer, bakery-style spice flavor.

Storage & Make-Ahead

Store cooled banana nut bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 1 week; bring slices to room temperature or toast gently before serving. To freeze, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours. You can also mash and measure the bananas up to 24 hours ahead; refrigerate them in an airtight container and stir before using.

Nutrition (per serving)

Approximate nutrition per 1 slice, based on 10 slices per loaf: 335 calories, 16 g fat, 8 g saturated fat, 43 g carbohydrates, 2 g fiber, 22 g sugar, 6 g protein, and 260 mg sodium.