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Banana Nut Bread

This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois
  • Total Time
    Prep: 10 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 3/4 cup mashed ripe banana (about 1 large)
  • 1/2 cup sour cream
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • Optional: Additional walnuts, semisweet chocolate chips or coarse sugar

Directions

  • Preheat oven to 350°. Beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Stir in banana and sour cream. Whisk together flour, cinnamon, baking soda and salt. Add to butter mixture, stirring just until moistened. Fold in 1/2 cup walnuts.
  • Transfer to a greased 9x5-in. loaf pan. If desired, sprinkle with additional walnuts.
  • Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 slice: 244 calories, 10g fat (4g saturated fat), 52mg cholesterol, 220mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Fifi
    Jun 19, 2020

    My favorite Banana Bread that's right is my birthday 4 july. Gratitude love all.

  • thumper01
    Dec 22, 2016

    the recipe was so easy to make, used pecans instead, don't like walnuts, added 1/2 c of dried cranberries and 1 1/4 c mashed bananas, will definitely make this a again

  • s_pants
    Jan 12, 2013

    I found this recipe to have very little flavor...but I did change it some to suit our needs: I did not use real butter because of a dairy allergy, used about 1 1/3 cups mashed banana, 1 cup whole wheat flour + 1 1/4 cups all-purpose flour and did not add any nuts. I might try it again using the entire amount of all-purpose and not substituting any whole wheat flour, but unfortunately, I will have to remain with the dairy-free margarine and no nuts.

  • ChandiP
    May 1, 2012

    The bread turned out perfect. My whole family enjoyed eating this with some butter. My five year old daughter loved smooshing the bananas. I did add some pumpkin spice along with the cinnamon. I will make this again.

  • lurky27
    Jan 31, 2012

    YUM! Great with whole wheat flour.~ Theresa

  • pammy54
    Dec 19, 2011

    I save bananas to a zip bag in my freezer as they start to get too ripe, so when I have enough...I bake this bread! But I DOUBLE the amount of the bananas...it makes such a rich, dark, moist loaf. Very good!

  • smokeypooh
    Aug 16, 2011

    YUMMMMMMMMMMMMMMY !!

  • lindipally
    Apr 25, 2010

    No comment left

  • mabelemma
    Apr 7, 2009

    Very good. I increased the bananas to 1 1/4 c but still could use more or use some banana extract. Also, added 1/2 c. mini chocolate chips. I bake mine in two pans 7 3/8 x 3 5/8 for 45 min.

  • Wreinie
    Oct 6, 2007

    No comment left