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Easy Banana Nut Bread

A cozy and reliable banana bread recipe that's soft, flavorful, and packed with toasty walnuts, perfect for using up ripe bananas.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large ripe bananas, well mashed Very ripe bananas for natural sweetness.
  • 1/2 cup unsalted butter, melted and cooled slightly Can substitute with neutral oil.
  • 3/4 cup granulated sugar Use up to 1 cup for a sweeter loaf.
  • 2 large large eggs, room temp
  • 1 teaspoon vanilla extract
  • 1/4 cup plain yogurt or sour cream For extra moisture.
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda Make sure it's fresh.
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional but recommended.
Nuts
  • 3/4 cup chopped walnuts or pecans Toast if you have the time.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with a strip of parchment.
  2. In a big bowl, whisk the melted butter and sugar until glossy. Add eggs, vanilla, mashed bananas, and yogurt, then mix until smooth.
  3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Stir the dry ingredients into the wet ingredients until just combined, leaving a few streaks of flour. Fold in the nuts.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and sprinkle a few extra nuts on top.
  2. Bake for 55 to 65 minutes, checking at 50 minutes. Tent with foil if the top is browning too fast. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then lift the loaf onto a rack. Let cool for at least 30 minutes before slicing.

Notes

Banana bread gets better the next day. Store it wrapped at room temperature for up to 3 days.