Description
This Legendary Soft Banana Nut Bread recipe delivers a tender, moist loaf made with simple pantry staples like overripe bananas, melted butter, brown sugar, and chopped walnuts. The addition of yogurt or sour cream creates an extra soft crumb, and gentle mixing ensures that perfect bakery-style texture every time.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups mashed overripe bananas (about 3–4 medium)
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup (60 g) plain yogurt or sour cream (optional)
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
Add-ins
- ¾ cup (90 g) chopped walnuts, plus extra for topping (optional)
Instructions
- Preheat and prep the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to easily lift the loaf out after baking.
- Mash the bananas: In a large bowl, mash the overripe bananas until mostly smooth. A few small lumps are ideal as they add natural flavor and moisture to the bread.
- Mix the wet ingredients: Whisk in the melted butter, brown sugar, eggs, and vanilla extract until the mixture is glossy and well combined. If using, whisk in the yogurt or sour cream now for an even softer crumb.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This ensures even rising and avoids pockets of baking soda in the loaf.
- Bring wet and dry ingredients together gently: Fold the dry ingredients into the wet mixture carefully just until the flour streaks disappear. Avoid overmixing to maintain a tender crumb; a slightly lumpy batter is perfect.
- Fold in the walnuts: Gently fold in the chopped walnuts, saving a small handful to sprinkle on top for an attractive, bakery-style finish.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra walnuts on top if desired. Bake for 55–65 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs. If the top browns too quickly, loosely tent with aluminum foil during the last 15–20 minutes of baking.
- Check for doneness: Use a toothpick test and gently nudge the pan; the center should feel springy and not wobble, indicating it is fully baked but still moist inside.
- Cool for the best texture: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely (45–60 minutes) before slicing to allow the crumb to set perfectly.
- Serve and enjoy: Slice your legendary soft banana nut bread and enjoy. Resist the urge to eat too many pieces right away for the best experience!
Notes
- Use overripe bananas with plenty of speckles for maximum sweetness and flavor.
- To enhance nutty flavor, toast walnuts for 5–7 minutes before chopping and adding to the batter.
- Swapping unsalted butter with neutral oil is possible, but butter provides a richer, bakery-style taste.
- Measuring flour by spooning and leveling or weighing it ensures a soft crumb; too much flour can dry the loaf.
- Optional cinnamon adds warmth and coziness to the bread.
- Allowing the bread to cool completely before slicing prevents a gummy texture.
