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Banana Nut Bread Recipe

Banana Nut Bread Recipe

This quick bread is a family favorite, so I always try to have ripe bananas on hand especially for this recipe. I'm sure your family will love this tasty nutty bread as much as mine. —Susan Jones, La Grange Park, Illinois
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD:16 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 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
  • Additional walnuts, semisweet chocolate chips or coarse sugar, optional


  • 1. Preheat oven to 350°. Beat butter and sugar until blended. Add eggs, one 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.
  • 2. Transfer to a greased 9x5-in. loaf pan. If desired, sprinkle with additional walnuts.
  • 3. 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. Yield: 1 loaf (16 slices).

Reviews for Banana Nut Bread

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Reviewed 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"

Reviewed 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."

Reviewed 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."

Reviewed Jan. 31, 2012

"YUM! Great with whole wheat flour.

~ Theresa"

Reviewed 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 makes such a rich, dark, moist loaf. Very good!"

Reviewed Aug. 16, 2011


Reviewed 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."

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