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Banana Walnut Bread

Banana Walnut Bread

This classic Banana Walnut Bread is moist, tender, and full of rich banana flavor with a satisfying crunch from toasted walnuts. Made from scratch with simple, real ingredients like ripe bananas, butter, sour cream, and nuts. This homemade loaf contains no preservatives or unnecessary fillers. Perfect for breakfast, brunch, or an anytime snack, it’s easy to make and impossible to resist.
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Ingredients Method Notes

Ingredients
  

  • 1 cup mashed ripe bananas
  • about 2 large or 3 small bananas
  • 10 tablespoons unsalted butter softened
  • plus about 1 teaspoon for greasing the pan
  • ½ cup sour cream
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • use ¼ teaspoon if substituting table salt
  • 1 cup walnuts toasted and chopped

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a standard loaf pan with about 1 teaspoon of butter and set aside.
  3. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
  4. Add the softened butter to the dry ingredients and mix on medium-low speed until combined.
  5. In a separate bowl, mix the mashed bananas, sour cream, eggs, and vanilla.
  6. Add the banana mixture to the flour mixture and mix just until combined.
  7. Do not overmix, or the bread may become dense.
  8. Gently fold in the toasted walnuts.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake on the middle rack for about 55 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack.

Notes

Storage Tips
  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days for extended freshness.
  • Freeze individual slices or the whole loaf for up to 3 months.