Old-Fashioned Moist Banana Nut Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
★★★★★
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This Old-Fashioned Moist Banana Nut Bread is the epitome of comfort baking, bringing together ripe bananas and crunchy walnuts to create a delightfully moist treat. This classic recipe has been a favorite in my family for generations, and I’m excited to share it with you!

Ingredients for Old-Fashioned Moist Banana Nut Bread

Butter is creamed with sugar to create a light, fluffy base. This helps give the bread its soft texture. Sugar sweetens the bread and contributes to its tender crumb. Eggs add moisture and help bind the ingredients together. Vanilla extract enhances the flavors without overpowering the bananas.

All-purpose flour provides structure. Baking soda helps the bread rise, ensuring it isn’t dense. Salt balances sweetness and boosts flavor. Sour cream adds moisture and a slight tang, keeping the bread soft. Mashed ripe bananas are the star, giving the bread its signature taste and moisture. Chopped walnuts add a delightful crunch and nutty flavor.

Tips & Tricks

  • Use very ripe bananas for the best flavor and moisture.
  • Toasting the walnuts before adding them enhances their flavor.
  • If your bread starts browning too quickly, cover with aluminum foil partway through baking.

Serving Suggestions

This banana bread pairs wonderfully with a smear of butter or cream cheese. For a special treat, try it with a drizzle of honey or a scoop of vanilla ice cream. It also makes a fantastic breakfast toasted with a bit of peanut butter.

Frequently Asked Questions

Can I use frozen bananas?
Yes, just make sure they are fully thawed and drained before using.
What if I'm out of sour cream?
You can substitute Greek yogurt for a similar texture and flavor.

Old-Fashioned Moist Banana Nut Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This ensures your bread will bake evenly and release easily. In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 2–3 minutes with a hand mixer or stand mixer.

Add in the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. These dry ingredients will give your bread structure.

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. This helps to keep the batter smooth and prevents overmixing. Gently fold in the mashed bananas and chopped walnuts, being careful not to overwork the batter.

Pour the batter into your prepared loaf pan, smoothing the top. Bake in your preheated oven for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly moist texture that stays fresh for days.
  • Rich banana flavor complemented by crunchy walnuts.
  • Simple ingredients you likely already have at home.
  • Quick prep time with a straightforward method.

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup mashed ripe bananas (about 2 large bananas)
1 cup chopped walnuts

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, until well combined.
6. Fold in the mashed bananas and chopped walnuts gently.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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