Desserts

Banana Nut Bread

by The Texas Table
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Banana Nut Bread

You walk into your Grandmother’s kitchen and smell butter and cinnamon. The glorious inviting smells envelop you like a warm hug. She goes, “just baking some banana bread with those old bananas your grandfather let get too ripe!” She takes it out of the oven, steaming goodness, and sets it on the counter. She says, “would you like a piece with some milk?” you don’t hesitate for a single second. She dabs some butter on your piece and you watch it slowly melt on the top. You feel whole, loved, and comforted.
Many of us have memories just like this one… the classic banana nut bread is one that cannot be beat. Whether you need to get rid of over-ripened bananas and put them to good use, or you bake it with intentions like bringing a glimpse of comfort to a friend who’s going through a hard time. This is an ol’ trusty, save it in your go-to box of recipes and you’ll thank me later.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Calories 300kcal

Equipment

  • 1 oven

Ingredients

  • 1 cup pecans or walnuts chopped *optional
  • 1/2 cup light brown sugar lightly packed
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 1/2 cups medium bananas (4 soft, very ripe) mashed

Instructions

  • Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper. (For muffins, line a muffin pan with liners, or spray silicone muffin pan)
  • In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt until evenly combined. Set the dry ingredients aside.
  • In a large bowl, combine the melted butter, light brown sugar, and granulated sugar, mixing until smooth. Add the eggs one at a time, stirring well after each addition. Mix in the sour cream and vanilla extract until fully incorporated.
  • Add the mashed bananas to the wet mixture and stir until combined. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter, as this can make the banana bread dense. Fold in the chopped pecans if desired.
  • Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If making jumbo muffins, divide the batter evenly between the muffin cups and bake for about 30 minutes, until golden and fully set. 18-20 for standard muffins.
  • Allow the banana bread or muffins to cool in the pan for 10–15 minutes before transferring to a wire rack. Let cool further before slicing and serving.
    • Serve with a dab of salted butter!
    If you don't have over-ripened bananas on hand, you can bake the bananas in the peels for 15-30 minutes at 300°F

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