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Banana Nut Bread

A warm, cozy loaf of banana nut bread filled with ripe bananas, brown sugar, and toasted nuts, perfect for breakfast or as a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap 1/2 cup for whole wheat flour for a nuttier texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon Optional for an added warmth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and cooled Can substitute with olive oil for a lighter, dairy-free version.
  • 3/4 cup granulated sugar Use 1/2 cup if you prefer less sweetness.
  • 2 large eggs Use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas About 3 medium bananas.
  • 1/2 cup sour cream or plain yogurt Coconut yogurt for dairy-free.
Add-ins
  • 3/4 cup chopped walnuts or pecans, toasted lightly Can swap for almonds.
  • 1/2 cup chocolate chips or dried fruit Optional for an extra treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until lump-free.
Mixing
  1. In a large bowl, whisk the melted butter and sugar until glossy.
  2. Add the eggs one at a time, whisking until smooth and slightly thickened.
  3. Stir in the vanilla, mashed bananas, and sour cream until well combined.
Combine
  1. Fold the dry ingredients into the wet mixture until just combined.
  2. Gently fold in the toasted nuts and chocolate chips (if using).
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55-65 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling
  1. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast nuts in a dry skillet for 3–4 minutes until fragrant. For a crunchier crust, sprinkle extra nuts on top before baking.