🍌 Banana Nut Bread

A classic, moist and tender banana bread packed with chopped walnuts and a beautifully golden crust. This recipe makes 2 loaves, similar to the ones in your photo.

Yield: 2 loaves, about 8–10 slices each
Prep: 15 minutes
Bake: 50–65 minutes
Total: About 1 hour 15 minutes

🛒 Ingredients

For the bread:

• 4 very ripe bananas, mashed
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (120 ml) sour cream or plain Greek yogurt
• 1 cup (115 g) chopped walnuts or pecans

Optional topping:

• ½ cup extra chopped walnuts
• 1 banana, sliced lengthwise

👩‍🍳 Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans or line them with parchment paper.
2. Mash the bananas in a large bowl until mostly smooth. A few small pieces are fine.
3. Add the melted butter and sugar. Whisk until well combined.
4. Beat in the eggs, vanilla, and sour cream until smooth.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
6. Gradually add the dry ingredients to the banana mixture. Stir gently just until combined. Don’t overmix, or the bread can become dense.
7. Fold in the chopped walnuts.
8. Divide the batter evenly between the prepared loaf pans. Sprinkle extra nuts over the top if desired.
9. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the loaves cool in the pans for 10–15 minutes, then transfer them to a wire rack and cool completely.

⭐ Tips for the Best Banana Nut Bread

• Use very ripe, heavily spotted bananas for the strongest banana flavor.
• Toast the walnuts for 5–8 minutes before adding them for extra flavor.
• Don’t overmix the batter.
• If the tops brown too quickly, loosely cover them with foil during the last 15–20 minutes.
• For an extra moist loaf, wrap the completely cooled bread and let it rest overnight before slicing.

ENJOY