This banana nut bread is super moist and packed with sweet bananas and crunchy walnuts. It’s perfect for breakfast or a tasty snack any time of day!
Honestly, the smell of this bread baking will make your house feel like a cozy bakery! I love having a slice with my morning coffee—it’s the best way to start the day!
Key Ingredients & Substitutions
Ripe Bananas: The more speckled the bananas, the sweeter and more flavorful your bread will be. If you’re out, unsweetened applesauce can be a nice substitute, though it will change the flavor a bit.
Walnuts: Chopped walnuts add a wonderful crunch! If you’re allergic or prefer a different taste, try pecans or even chocolate chips for a sweeter twist.
Sour Cream or Yogurt: This adds moisture and richness. If you don’t have these on hand, you can use buttermilk or even milk with a squeeze of lemon juice as a quick substitute.
Butter: Unsalted butter is preferred for better control over salt levels. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can work well.
How Do I Keep My Banana Bread Moist?
Moisture is key to a great banana bread! Here are some techniques to help you achieve that soft, tender bread:
- Be careful not to overmix the batter when combining wet and dry ingredients. Gentle folding is key!
- Avoid over-baking! Start checking for doneness at 60 minutes. If a toothpick comes out clean, it’s done.
- Letting the bread cool in the pan for a bit helps it retain moisture as it continues to cook slightly.
- Wrap leftover bread tightly in plastic wrap or foil to keep it from drying out.
Moist Banana Nut Bread with Crunchy Walnuts
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 cup (240ml) mashed ripe bananas (about 2-3 bananas)
- ½ cup (120ml) sour cream or plain yogurt
- 1 tsp vanilla extract
- 1 cup (120g) chopped walnuts, plus extra for topping
How Much Time Will You Need?
This delicious banana nut bread will take about 15 minutes to prep and around 60-70 minutes to bake. After baking, it’s best to let it cool for about 10 minutes in the pan and then on a wire rack. So, about 1 hour 30 minutes total until you can enjoy your scrumptious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent evenly throughout the flour. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer (or your muscles) to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes—don’t rush, it’s worth it!
4. Add the Eggs:
Add the eggs to the mixture one at a time, mixing well after each addition until fully combined. This helps the eggs blend into the mixture nicely.
5. Incorporate the Bananas and Sour Cream:
Next, stir in the mashed bananas, sour cream (or yogurt), and vanilla extract until everything is smooth. A little banana lumpiness is okay—it’s all part of the banana experience!
6. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet mixture, gently folding everything together just until combined. Be careful not to overmix; you want to keep that bread tender and fluffy!
7. Add the Walnuts:
Fold in the chopped walnuts, making sure they’re evenly distributed. Reserve a small handful of walnuts to sprinkle on top before baking.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Now sprinkle those reserved walnuts evenly over the top for that fabulous crunch.
9. Time to Bake!
Place the pan in the preheated oven and bake for 60-70 minutes. Keep an eye on it; if the top starts to brown too quickly, you can cover it loosely with foil midway through baking. Your banana bread is done when a toothpick inserted in the center comes out clean.
10. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step allows the steam to escape and keeps your bread nice and moist!
Enjoy a warm slice of moist banana nut bread with crunchy walnut bites. It’s perfect for breakfast, an afternoon snack, or even dessert!
FAQ for Moist Banana Nut Bread with Crunchy Walnuts
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just let them thaw before mashing. The moisture will actually make your bread more tender and moist!
What Can I Use Instead of Walnuts?
If you’re not a fan of walnuts or have an allergy, you can substitute them with pecans, almonds, or even leave them out altogether. For a sweeter twist, chocolate chips are also a delicious option!
How Do I Store Leftover Banana Bread?
To keep your banana bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, slice it and freeze it in an airtight container for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Vegan?
Yes! You can make this banana bread vegan by replacing the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), using plant-based butter, and substituting the sour cream with a non-dairy yogurt. Enjoy your vegan twist!
