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Homemade banana nut bread sliced on a wooden cutting board, showing a moist, speckled interior with chopped pecans on top and a golden-brown crust, captured in warm natural light for a cozy, bakery-style presentation.

Banana Nut Bread

Super moist banana nut bread made with overripe bananas and toasted walnuts for incredible flavor and texture.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large overripe bananas Mashed, brown and spotted
  • ⅓ cup butter Melted
  • ¾ cup brown sugar Packed
  • 1 large egg Beaten
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream Secret ingredient for moisture
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup chopped walnuts Toasted, plus extra for topping
  • extra brown sugar For sprinkling on top

Equipment

  • 9x5-inch loaf pan For classic bread shape
  • Large mixing bowl For one-bowl method
  • Fork For mashing bananas
  • Measuring cups and spoons For accuracy
  • Wire cooling rack For proper cooling

Method
 

  1. Slice When completely cool for cleanest cuts
  2. Mash - Bananas with fork, mix with melted butter until combined
  3. Combine - Add sugar, egg, vanilla, sour cream until smooth
  4. Fold - Dry ingredients and walnuts gently, don't overmix
  5. Top - Pour into pan, sprinkle walnuts and brown sugar
  6. Bake - 55-65 minutes until toothpick comes out clean
  7. Cool - In pan 10 minutes, then turn out onto rack
  8. Slice - When completely cool for cleanest cuts

Notes

This banana bread is a great way to use overripe bananas and is full of cozy, nutty flavor. Store in an airtight container for up to 3 days at room temperature.