Easy Banana Nut Bread Recipe
This is my go-to banana bread recipe, as it always produces a lightly sweet, very moist and flavorful loaf. Try adding some walnuts and topping it with a stripe of cream cheese frosting!
Servings: 8 Slices
Ingredients
- 1/2 cup Butter Softened
- 1 cup Sugar
- 2 lg Eggs Beaten
- 1 1/2 cups Flour 223 grams
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Mashed Bananas 3-4 ripe or overripe bananas
- 1/2 cup Sour Cream
- 1 tsp Vanilla
- 1 cup Walnuts (Optional)
Instructions
- Preheat oven to 350° F. Grease and flour a 9-inch loaf pan. I also line with a strip of parchment draped a bit over the sides. This loaf can stick!
- In a mixing bowl, cream together the butter and sugar until light in color and fluffy. Add eggs one at a time and mix until blended.
- In another bowl, whisk together the flour, baking soda and salt. Add to the creamed butter until well-moistened.
- Add the sour cream, bananas and vanilla (plus nuts, if using). Mix until well-incorporated.
- Pour into the baking pans - about 3/4 full. Bake for 55 minutes. A characteristic crack will form down the middle of the loaf, and the loaf is done when the inside looks moist, but not wet.
- Cool in the pan for 10 minutes, then turn out on a rack to cool completely. Store loaf in tightly wrapped plastic wrap in the refrigerator.
Notes
You can use any ripeness of banana, from fresh to completely brown. Just know that the flavor will be much more "banana-y" the riper the banana.
The more banana you use in excess of 1 cup, the longer the bake time. Keep that in mind when adding the banana.
This loaf will stick, so prepare your pans well. I grease, flour, and line the pan with a sheet of parchment, just draped over two sides and the bottom. This allows you to lift the loaf out of the pan easily.