Banana Nut Bread (Toasted Walnuts, Extra Moist)

What Makes This Recipe Work

Toasting the nuts drives off moisture and deepens their oils, so they taste rich rather than raw and keep their snap inside the loaf. A touch of sour cream keeps the crumb extra moist and balances the sweetness of the bananas.

Ingredients for Banana Nut Bread (Toasted Walnuts, Extra Moist)

• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs (100 g)
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 cup (120 g) walnuts or pecans, toasted and roughly chopped, divided
• 1/4 cup (60 g) sour cream or plain yogurt (optional, for extra moisture)

How to Make Banana Nut Bread (Toasted Walnuts, Extra Moist)

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan, then line it with parchment that overhangs the long sides.
2. Toast the walnuts or pecans on a dry sheet pan for 6 to 8 minutes, until fragrant and a shade darker, then cool and roughly chop.
3. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
4. In a large bowl, mash the bananas until smooth, then whisk in the melted butter, sugar, eggs, vanilla, and sour cream until glossy.
5. Fold the dry ingredients into the wet mixture with a spatula until just combined, then fold in three quarters of the toasted nuts. Do not overmix.
6. Scrape the batter into the pan, smooth the top, and scatter the remaining nuts over the surface.
7. Bake 55 to 65 minutes, until the loaf is domed and deep golden and a toothpick inserted in the center comes out with a few moist crumbs, or the center reads 200 to 205 degrees Fahrenheit.
8. Cool in the pan 10 minutes, then lift the loaf out and finish cooling on a rack before slicing.

Tips for the Best Banana Nut Bread (Toasted Walnuts, Extra Moist)

• Very ripe, spotted bananas give the deepest flavor; if yours are pale, see the guide on ripe bananas for banana bread.
• Toasting the nuts first removes their raw edge and keeps them crisp inside the loaf.
• Rest the batter 10 minutes before baking so the flour hydrates and the crumb bakes up tender.
• Cool completely before slicing, or the warm center will look gummy.

Variations and Substitutions

• Swap the nuts for 1 cup (170 g) chocolate chips, or use both, a combination covered on the chocolate chip banana bread page.
• Make a simpler banana nut bread by skipping the sour cream and adding 2 more tablespoons of butter.
• Add 1/2 cup (60 g) shredded zucchini for a garden harvest take on the loaf, or fold in 1/3 cup pumpkin puree for a pumpkin version.
• Bake the same batter as muffins at 375 degrees Fahrenheit for 18 to 22 minutes.

How to Store and Reheat

• Keep a cooled loaf wrapped tightly at room temperature up to 3 days, or refrigerate up to 1 week.
• Freeze whole or in slices wrapped in plastic and then foil for up to 3 months and thaw at room temperature.

Banana Nut Bread (Toasted Walnuts, Extra Moist) FAQ