Sour Cream Banana Bread with Toasted Walnuts and Cinnamon

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10 slices)
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3 very ripe bananas, mashed (1 1/2 cups / 340 g)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs
• 1/2 cup (120 g) full-fat sour cream
• 2 teaspoons vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 3/4 cup (85 g) toasted walnuts, coarsely chopped
• Optional glossy brush: 1 tablespoon honey + 1 tablespoon hot water + 1/4 teaspoon vanilla + pinch cinnamon
• Butter or nonstick spray, plus parchment, for the pan

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan. Toast walnuts 8–10 minutes, then chop.
• 2. Mash bananas. Whisk in sugars, eggs, melted butter, sour cream, and vanilla until smooth.
• 3. Whisk flour, baking soda, salt, and cinnamon; fold into wet just until a few streaks remain.
• 4. Fold in walnuts. Scrape batter into pan; smooth top. Score a shallow 1/4-inch line down the center.
• 5. Bake 65 minutes, tenting with foil at 45 minutes if browning fast. Done at a dramatic split, a tester with a few moist crumbs, and 200–205°F (93–96°C) inside.
• 6. Cool 10 minutes; unmold. Stir honey, hot water, vanilla, and cinnamon; brush over warm loaf for a glossy finish. Cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Extra-moist crumb from ripe bananas and tangy sour cream.
• Toasted walnuts add warm nuttiness and gentle crunch.
• A touch of cinnamon perfumes the loaf without overwhelming it.
• Simple tricks for a bakery-style split and glossy top every time.

Grocery List

• Produce: 3 very ripe bananas
• Dairy: Unsalted butter, full-fat sour cream, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, fine sea salt, baking soda, walnuts, honey, nonstick spray or butter, parchment paper

Full Ingredients

For the Banana Bread

• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3 very ripe bananas, mashed (about 1 1/2 cups / 340 g)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (120 g) full-fat sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 3/4 cup (85 g) walnuts, toasted and coarsely chopped

For the Glossy Finish (Optional but Recommended)

• 1 tablespoon honey
• 1 tablespoon hot water
• 1/4 teaspoon vanilla extract
• Pinch ground cinnamon

For the Pan

• Butter or nonstick spray
• Parchment paper (for a sling)

Step-by-Step Instructions

Step 1: Heat the oven, prep the pan, and toast the walnuts

Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch metal loaf pan and line it with a parchment sling, leaving overhang for easy lifting.

Spread the walnuts on a small baking sheet and toast for 8–10 minutes, until fragrant and a shade darker. Cool slightly, then coarsely chop.

Step 2: Mash the bananas

In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth with a few small lumps. Measure to ensure you have 1 1/2 cups (about 340 g). The riper the bananas, the better the flavor and moisture.

Step 3: Whisk the wet ingredients

To the bananas, add the granulated sugar and brown sugar; whisk vigorously for 30 seconds. Whisk in the eggs until fully combined and slightly thickened. Slowly stream in the melted, cooled butter while whisking. Whisk in the sour cream and vanilla until the mixture is smooth and glossy.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to break up any lumps and evenly distribute the leavener and spice.

Step 5: Bring the batter together

Sprinkle the dry mixture over the wet mixture. Using a flexible spatula, fold gently just until you no longer see dry flour. Stop as soon as the batter is combined; overmixing can toughen the crumb.

Step 6: Fold in walnuts and load the pan

Fold in the toasted walnuts. Scrape the batter into the prepared pan and smooth the top. For a classic split, lightly oil a knife and score a shallow 1/4-inch-deep line straight down the center of the batter from end to end.

Step 7: Bake to a split and set crumb

Bake for about 65 minutes, rotating the pan after 45 minutes. If the top is browning quickly, tent loosely with foil. The loaf is done when a dramatic crack has formed along the center score, a toothpick inserted near the center comes out with a few moist crumbs (no wet batter), and the internal temperature reads 200–205°F (93–96°C). Total time may vary slightly by pan and oven.

Step 8: Cool, glaze for gloss, and slice

Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Stir together the honey, hot water, vanilla, and a pinch of cinnamon. Brush the warm loaf generously for a gentle sheen. Cool at least 1 hour before slicing with a serrated knife.

Pro Tips

• Weigh your flour (220 g) and bananas (340 g) for consistent moisture and crumb every time.
• For super-ripe bananas fast: bake unpeeled bananas at 300°F (150°C) for 15–20 minutes until blackened, cool, then peel and mash.
• Scoring the batter 1/4 inch deep before baking encourages a dramatic, centered split.
• Use a light-colored metal loaf pan for even baking; dark pans run hotter—tent earlier if needed.
• For the moistest slices, let the loaf cool fully; slicing too early can compress the crumb.

Variations

• Chocolate Chip Walnut: Swap 1/2 cup (85 g) of the walnuts for 1/2 cup (85 g) semisweet chocolate chips.
• Cinnamon Swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon; layer half the batter, sprinkle the cinnamon sugar, then add remaining batter and bake.
• Muffins: Divide batter among 12 lined muffin cups and bake at 350°F (175°C) for 20–22 minutes.

Storage & Make-Ahead

Store cooled banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months; thaw at room temperature or rewarm at 300°F (150°C) for 10 minutes. You can mix the dry ingredients a day ahead and keep covered at room temp; keep wet ingredients chilled separately. Extra-ripe bananas freeze well—thaw and drain off excess liquid before using.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 370 calories; 21 g fat; 44 g carbohydrates; 5 g protein; 2 g fiber; 25 g sugars; 230 mg sodium.