Banana Nut Bread
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This Banana Nut Bread recipe is so popular because it’s easy to make and turns out perfectly every time. The addition of sour cream keeps the bread super moist and adds great flavor. With or without nuts, you will definitely want to try this Banana Nut Bread recipe.
Key to Success #1 – Ripe Bananas
When making Banana Nut Bread, you’ll want to make sure you use the ripest bananas you can find.
They don’t have to be black, but it’s best if you use spotted bananas for the most flavorful Banana Bread.
If your bananas are not ripe yet, you can speed up the ripening process by placing your bananas into a paper bag overnight.
Or just wait a few days to make your Banana Nut Bread.
You can also put whole unpeeled bananas in a 250 degree F oven for about 15 minutes.
This will help the bananas soften and sweeten up a bit.
When baking with bananas, it doesn’t pay to add extra bananas to the mix.
Extra bananas can lead to a dense and tough loaf of bread.
Just be sure to mash your bananas well before incorporating them into your batter.
Key to Success #2 – Add Sour Cream
The addition of sour cream really amps up the moisture to keep your bread nice and light.
You’ll only use a half-cup of sour cream but it’s definitely enough to notice a difference in the texture of your Banana Nut Bread.
You can use the lower fat sour cream in this recipe if you’d prefer.
Key to Success #3 – No Mixer Required
This easy one-bowl Banana Nut Bread requires no mixer.
All you need is a wooden spoon or a whisk to bring everything together.
Once you add the flour, you’ll want to mix the batter as little as possible so that your bread will bake up with a beautiful, fluffy texture.
Just a few stirs with a spatula or wooden spoon is all you need.
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Frequently Asked Questions
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing and adding them to the mix.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it’s one made for baking to get the best texture.
Store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze slices for up to three months.
You can use Greek yogurt as a substitute for sour cream. It adds the same moisture and tanginess to the bread.
Definitely! Just divide the batter into a muffin tin lined with paper cups. Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean
Feel free to leave out the nuts if you prefer or try using different types like almonds or hazelnuts. It’s all about making it your own!
Banana Nut Bread
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup mashed ripe bananas, about 3 bananas
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup walnuts or pecans, chopped
Directions
- Preheat oven to 350 degrees F. Grease and flour 9X5-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream, and vanilla and mix well.
- Add four, baking soda, and salt. Stir until just blended. Stir in nuts. Pour into loaf pan.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Notes
- Replace half of oil with equal amount unsweetened applesauce
- Reduce sugar to 2/3 cup
- Use reduced fat sour cream
Nutrition Facts
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