Mmmm, mmm, mmm. Do I have the most delicious banana nut bread recipe for you!! I attribute the moist melt in your mouth texture in this baked loaf to the sour cream in the recipe. The other key to the deliciousness is the brown sugar – I’m sure of it. Never have you tasted such a delicious, moist banana bread with a deep caramelized banana flavor. So grab those over-ripe bananas and start mixin’!!
This banana nut bread recipe uses common kitchen staples, but you can easily substitute shortening for the butter and/or gluten-free flour for the all-purpose flour and you will get an equally delicious banana bread. I love walnuts in my banana bread, but you could try pecans or even macadamia nuts! I had a delicious coconut macadamia nut banana bread in Maui on our last visit and it was so good, I can’t even imagine how good it would be with this recipe as its base.
Let’s talk about the bananas for a minute. The secret to a banana bread that has that deep banana flavor is that you have to use very ripe bananas. When they start turning brown, and they’re not so good for snacking, it’s time to get baking instead. If your bananas have turned brown and you’re not quite ready to bake your bread – or you don’t have enough for the recipe quite yet – toss them into the freezer until you’re ready to bake.
This recipe will make two loaves of banana bread. It also bakes up lovely as banana bread muffins. To ensure that your banana bread or your muffins are ultra moist, do not overbake. Gently touch the top of the loaf as it nears the 1 hour baking time mark. If you feel any jiggle, allow the bread to bake a few minutes longer. You can also put a toothpick into the center to see if it comes out clean. Try to pull your goodies out of the oven just as soon as they’re no longer gooey, but before they start drying out.
Banana Nut Bread
- ¾ C. butter softened
- 2 teaspoons vanilla
- 2 Cup brown sugar
- 3 eggs beaten
- ⅓ Cup light sour cream
- 3 Cup flour
- pinch salt
- 1.5 teaspoons baking soda
- 4 bananas brown (very ripe) bananas, mashed
- 1 Cup chopped walnuts or other nuts
- Cream the butter and sugar.
- Add the eggs, sour cream, and vanilla.
- Combine the dry ingredients and stir into the wet mixture.
- Fold in mashed bananas and nuts.
- Divide between two large loaf pans (or fill muffin cups).
- Bake at 350 degrees for 40-60 minutes, or until a toothpick comes out clean when stuck in the center. (I pull my bread out early because I like it a little gooey in the very center.)
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If you love baking (and eating!!) breads, read on…
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Comments & Reviews
Well, Mazzy and I are making this…
I was just wondering what to make with all these brown bananas… and saw this! Great timing! Can’t wait to get started on this recipe – I think I’ll try the muffins! Thanks!
I would love to share my recipe with you (and a few others–I make the best Gourmet chocolate Chip cookies!) I also use gluten free flour but used to use regular flour. This bread is always moist and has a yummy swirl of brown sugar and cinnamon in the middle….mmm mmmm! (If you can do nuts (we can’t) you add chopped nuts to that swirl also.) I have about 10 bananas just waiting in the freezer but off to the Dr. for a second time this week! Hope your summer is off to a better start. And so glad you had so much fun on your weekend getaway!