This banana nut bread is super moist and packed with lovely flavors. With just a few ripe bananas and some nuts, you’ll have a tasty treat that’s perfect for breakfast or snack time!
I love how easy it is to whip up this bread. Just mix, bake, and enjoy the warm, sweet smell filling the kitchen. Plus, it’s a great way to use up those overripe bananas! 🍌
Key Ingredients & Substitutions
Bananas: Use overripe bananas for the best flavor. Their natural sweetness enhances the bread. If you don’t have ripe bananas, you can bake them at 300°F for 15-20 minutes until soft.
Nuts: Walnuts are traditional, but pecans work well too. You can also use chocolate chips or leave them out for a nut-free version.
Sour Cream or Yogurt: This adds moisture and richness. If you don’t have it, buttermilk or even milk in a pinch is fine. Just aim for something creamy.
Butter: Unsalted butter is preferred for better control over the saltiness. If you want to lessen the fat, you can use applesauce as a substitute, but it might change the texture slightly.
How Do You Make Sure Your Banana Bread Turns Out Moist?
To ensure your banana bread is moist, follow these tips:
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- **Use Ripe Bananas:** The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- **Check the Oven Temperature:** An oven thermometer can help ensure it’s hitting the right temp. If it’s too hot, the bread may cook unevenly.
- **Cool Gradually:** Allow the bread to cool in the pan first to help maintain moisture. Then, let it cool completely on a wire rack.
With these tips, you’ll have deliciously moist banana nut bread every time!
Moist Banana Nut Bread Easy Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream or plain yogurt
Add-Ins:
- 1 cup chopped walnuts or pecans
How Much Time Will You Need?
This banana nut bread recipe takes about 15 minutes of prep time and 60-70 minutes of baking time. Be sure to let it cool for 10 minutes before transferring it to a wire rack to cool completely. Altogether, you can expect around 1 hour and 30 minutes from start to finish for delicious, moist bread!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Then, grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This step helps to ensure that the leavening agents are evenly distributed. Set the bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, add the melted butter and sugar, mixing well until smooth. This will create a nice base for your batter. Now, crack the eggs in one at a time, beating well after each addition to ensure everything is well combined.
4. Add Flavorful Ingredients:
Next, stir in the vanilla extract, mashed bananas, and sour cream (or yogurt) until just combined. This mixture will create a rich and flavorful batter.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—it’s okay if there are a few lumps! Be careful not to overmix, as this can lead to a denser bread.
6. Incorporate the Nuts:
Finally, fold in the chopped walnuts or pecans. This adds a lovely crunch and nutty flavor to your bread.
7. Bake:
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, you can tent it with foil halfway through baking.
8. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice once cool, and enjoy your delicious moist banana nut bread with a warm cup of tea or coffee!
FAQ for Moist Banana Nut Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but your banana bread may be denser. If you want a lighter texture, use half whole wheat and half all-purpose flour.
What Should I Do If I Don’t Have Sour Cream or Yogurt?
No problem! You can replace sour cream or yogurt with an equal amount of buttermilk or even milk mixed with a teaspoon of lemon juice or vinegar. This will still keep the bread moist!
How Can I Make This Recipe Vegan?
To make a vegan version, substitute the eggs with 1/4 cup of applesauce or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). Replace the butter with a vegan alternative or neutral oil. Use plant-based yogurt as well.
What’s the Best Way to Store Leftover Banana Nut Bread?
Store leftover banana nut bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze individual pieces wrapped in plastic wrap and then in foil. It will last for up to 3 months in the freezer!
