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Ultimate Banana Nut Bread Recipe (Moist, Easy, One-Bowl with Walnuts)

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Discover the ultimate banana nut bread that delivers unbeatable moistness, rich banana flavor, and perfect crunch from toasted walnuts in every bite. This easy one-bowl recipe uses simple pantry staples and a few pro tips to create a loaf everyone raves about.

Ingredients

Scale
  • Wet Ingredients:
  • 5 large very ripe bananas (black spots preferred for max sweetness and moisture)
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (or Greek yogurt for tang)
  • Dry Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional for warmth)
  • Add-Ins and Topping:
  • 3/4 cup chopped walnuts or pecans, toasted
  • 1/2 cup mini chocolate chips (optional)
  • 1 tablespoon turbinado sugar for crust
  • 1/4 cup granulated sugar + 1/2 tsp cinnamon (for pan coating)

Instructions

  1. Preheat and Prep Pan: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter. Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon; coat pan evenly for a crunchy crust. Tap out excess.
  2. Process Bananas: Peel bananas and place in a microwave-safe bowl. Cover loosely with plastic wrap, poke vents, and microwave on high 4-5 minutes until soft and juicy. Drain over a fine-mesh strainer into a bowl (15 minutes, stirring occasionally) to yield 1/2 cup liquid. Boil liquid in a small saucepan over medium-high until reduced to 1/4 cup (5 minutes). Mash bananas with reduced syrup for ultra-flavorful puree.
  3. Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar. Add eggs, vanilla, sour cream, and banana puree. Stir until smooth.
  4. Combine Dry Ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon. Fold into wet mixture gently until just combined – streaks of flour are fine to avoid toughness.
  5. Add Mix-Ins: Fold in toasted nuts and chocolate chips with a spatula.
  6. Bake: Pour batter into pan, smooth top, arrange thin banana slices if desired, and sprinkle turbinado sugar. Bake 60-70 minutes, tenting with foil after 45 minutes if browning fast. Toothpick in center should have moist crumbs, not batter. Cool in pan 15 minutes, then transfer to wire rack.

Notes

Pro Tips:

  • Use black-spotted bananas for natural sweetness; quick-ripen unripe ones by baking at 300°F for 20 minutes on foil.
  • Toast nuts in a dry skillet 3-5 minutes for deeper flavor.
  • Test doneness in three spots: center and ends. Ovens vary – start checking at 55 minutes.
  • Avoid overmixing for tender crumb; fold gently.
  • For high altitude, reduce baking soda to 3/4 teaspoon and bake 10 minutes longer.

Storage: Room temp 3 days wrapped tightly; fridge 1 week; freezer 2 months (slice individually).

Nutrition

Find it online: https://yummyyrecipe.com/ultimate-banana-nut-bread-recipe-moist-easy-one-bowl-with-walnuts/