Description
This legendary soft slice Banana Nut Bread uses simple pantry staples to deliver a tender, moist loaf perfect for any time of day. Featuring overripe bananas, chopped walnuts, and a hint of cinnamon, this easy recipe yields a bakery-style bread with a soft crumb and rich flavor.
Ingredients
Scale
Banana Nut Bread Ingredients
- 1 ½ cups mashed overripe bananas (about 3–4 medium)
- ½ cup (113 g) unsalted butter, melted and cooled slightly (or neutral oil as a swap)
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
- ¾ cup (90 g) chopped walnuts (plus extra for topping, optional)
- ¼ cup (60 g) plain yogurt or sour cream (optional, for extra softness)
Instructions
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang to easily lift out the bread.
- Mash the Bananas: In a large bowl, mash overripe bananas until mostly smooth with a few small lumps remaining for added flavor.
- Mix the Wet Ingredients: Whisk in the melted butter, brown sugar, eggs, and vanilla extract until the mixture is glossy and well combined. If using yogurt or sour cream, whisk it in here as well to enhance tenderness.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using) to ensure even distribution and avoid pockets of baking soda.
- Bring Wet and Dry Together: Add the dry ingredients to the wet mixture and gently fold with a spatula just until no streaks of flour remain. Avoid overmixing to keep the crumb soft and tender; a few lumps in the batter are ideal.
- Fold in Walnuts: Gently fold in the chopped walnuts, reserving some to sprinkle on top if desired.
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle extra walnuts on top if using. Bake for 55–65 minutes, or until the center is set. If the top browns too quickly, loosely tent with foil for the last 15–20 minutes.
- Check for Doneness: Insert a toothpick into the center; you want a few moist crumbs but no wet batter. The loaf’s center should feel springy and not wobble when nudged.
- Cool the Bread: Cool the loaf in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Let cool for at least 45–60 minutes before slicing to allow the crumb to set cleanly.
- Serve and Enjoy: Once completely cooled, slice and enjoy your soft, tender banana nut bread. Try to resist sampling too many slices right away for best texture!
Notes
- Using overripe, speckled bananas enhances sweetness and flavor.
- Butter adds a richer, bakery-style flavor compared to oil.
- Brown sugar helps keep the bread moist and tender.
- Spoon and level flour for accuracy, or weigh it to avoid a dry crumb.
- Toasting walnuts for 5–7 minutes intensifies their nutty flavor.
- Adding yogurt or sour cream makes the crumb softer, especially if bananas are less juicy.
- Do not overmix batter to maintain a soft crumb; some lumps are good.
- Use foil to tent the bread if browning too fast during baking.
- Cooling completely ensures clean slicing and prevents gumminess.
