This incredibly moist Banana Nut Bread is the perfect way to use up those overripe bananas sitting on your counter. With a warm cinnamon aroma that fills your kitchen and a sweet vanilla glaze that takes it to the next level, this bread is sure to become a family favorite. Whether you’re enjoying a slice for breakfast with your coffee or serving it as a dessert, this recipe delivers comfort in every bite!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you likely already have on hand.
- Perfect Texture: The combination of sour cream and ripe bananas creates an incredibly moist bread that stays tender for days.
- Versatile: Enjoy it for breakfast, as an afternoon snack, or dress it up with the glaze for a delicious dessert.
- Customizable: The recipe works beautifully with or without nuts, and you can adjust the spices to suit your taste.
- Make-Ahead Friendly: Actually tastes better the day after baking as the flavors have time to develop.
Ingredients You’ll Need
- All-purpose flour: The foundation of our bread, providing structure while keeping the texture tender.
- Ground cinnamon: Adds warmth and that classic banana bread spice profile that makes your kitchen smell amazing.
- Baking soda: Our leavening agent that helps the bread rise properly.
- Sea salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Provides richness and helps create that tender crumb we’re looking for.
- Light brown sugar: Adds moisture and a subtle caramel note that pairs perfectly with bananas.
- Eggs: Bind everything together and contribute to the bread’s structure.
- Bananas: The star of the show! The riper they are, the sweeter and more flavorful your bread will be.
- Sour cream: The secret ingredient that ensures your bread stays incredibly moist.
- Vanilla extract: Enhances all the flavors and adds depth.
- Pecans: Add a delightful crunch and nutty flavor that complements the sweet bananas.
- Powdered sugar: Forms the base of our vanilla glaze.
- Milk: Thins the glaze to the perfect consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to switch things up? Here are some delicious ways to customize your banana nut bread:
- Chocolate Lover’s Version: Add 1/2 cup chocolate chips to the batter for a decadent twist.
- Spiced Banana Bread: Include 1/4 teaspoon each of nutmeg and allspice for a more complex flavor profile.
- Tropical Twist: Substitute pecans with macadamia nuts and add 1/2 cup toasted coconut flakes.
- Bourbon Banana Bread: Add 2 tablespoons of bourbon to the batter and reduce vanilla to 1/2 teaspoon for a sophisticated flavor.
- Healthier Option: Replace half the all-purpose flour with whole wheat flour and reduce the sugar to 1/2 cup.
How to Make Banana Nut Bread
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F and spray a 9×5 loaf pan with baking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
Step 2: Mix Wet Ingredients
In a large bowl, cream together the butter and brown sugar for about 3 minutes until light and fluffy. This step is crucial for the texture of your bread, so don’t rush it! Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the mashed bananas, sour cream, and vanilla extract, beating for another minute until well combined.
Step 3: Combine Wet and Dry Ingredients
Using a large spoon or spatula, gently fold the dry ingredients into the wet mixture. Stir just until no flour pockets remain – overmixing will make your bread tough! Fold in the chopped pecans, distributing them evenly throughout the batter.
Step 4: Bake to Perfection
Spoon the batter into your prepared loaf pan, smoothing the top with your spatula. Bake for 60-65 minutes, but keep an eye on it! Around the 30-minute mark, loosely cover the bread with foil if it’s browning too quickly. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 5: Cool and Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, prepare the vanilla glaze by whisking together melted butter, vanilla, powdered sugar, and milk until smooth. Once the bread is completely cool, pour the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20 minutes before slicing.
Pro Tips for Making the Recipe
- Banana Ripeness: Wait until your bananas have plenty of brown spots or are even mostly black for the best flavor. If they’re not quite ripe enough, place them in a paper bag with an apple to speed up the process.
- Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature for better incorporation and a more even texture.
- Measuring Flour: Spoon the flour into your measuring cup rather than scooping directly from the bag to avoid using too much flour, which can make your bread dense.
- Don’t Overmix: Stop stirring as soon as the flour is incorporated to ensure a tender crumb.
- Foil Tent: The foil cover during baking is crucial to prevent over-browning while allowing the center to cook through.
- Cooling Completely: Patience pays off! Allow the bread to cool completely before glazing for the best texture and flavor.
How to Serve
This banana nut bread is incredibly versatile and can be enjoyed in several ways:
Breakfast:
Serve a slice slightly warmed with a pat of butter alongside your morning coffee. For an extra special treat, try it with a smear of cream cheese!
Snack Time:
A plain slice makes the perfect afternoon pick-me-up with a cup of tea or glass of milk.
Dessert:
Elevate it to dessert status by topping a slice with the vanilla glaze and a scoop of vanilla ice cream or a dollop of whipped cream.
Gift-Giving:
Wrap a loaf in parchment paper tied with twine for a thoughtful homemade gift that anyone would appreciate.
Make Ahead and Storage
Storing Leftovers
Store unglazed banana bread in an airtight container at room temperature for up to 4 days. If glazed, refrigerate in an airtight container for up to 5 days to prevent the glaze from becoming too soft.
Freezing
This bread freezes beautifully! Wrap individual slices or the entire unglazed loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Add the glaze after thawing for the freshest taste.
Reheating
For that just-baked taste, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes if you prefer a slightly crisp exterior.
FAQs
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Why did my banana bread sink in the middle?
This usually happens when there’s too much leavening agent, the bread is underbaked, or the oven door was opened too early in the baking process. Make sure you’re measuring the baking soda correctly and check that your oven temperature is accurate. Also, avoid opening the oven door during the first 45 minutes of baking.
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Can I make this recipe without nuts?
Absolutely! Simply omit the pecans for a nut-free version that’s just as delicious. You can replace them with chocolate chips or leave them out entirely without affecting the recipe’s success.
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How ripe should my bananas be for banana bread?
The riper, the better! Look for bananas with lots of brown spots or even mostly black peels. These overripe bananas are sweeter and have a more intense banana flavor that makes your bread taste amazing. If you only have yellow bananas, you can speed up ripening by placing them in a paper bag with an apple for a day or two.
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Can I make these into muffins instead of a loaf?
Yes! The batter works perfectly for muffins. Fill lined muffin cups about 2/3 full and bake at 350°F for approximately 20-25 minutes. This versatility makes it easier to share or portion out for grab-and-go breakfasts or snacks.
Final Thoughts
This Banana Nut Bread recipe is truly special – a perfect balance of moist, tender crumb with just the right amount of sweetness and spice. It’s one of those reliable recipes that works every time and always disappears quickly! Whether you’re a seasoned baker or just starting out, this foolproof bread delivers consistent results that will have everyone asking for the recipe. Give those overripe bananas the delicious purpose they deserve and enjoy the comforting aroma that fills your home as this incredible bread bakes!
Print
Banana Nut Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Banana Nut Bread is the perfect combination of moist, flavorful banana bread with a sweet vanilla glaze on top. Packed with ripe bananas, hints of cinnamon, and crunchy pecans, this comforting treat makes a great breakfast, snack, or dessert. Best of all, it’s simple to make and can be enjoyed by the entire family!
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups mashed bananas (about 5 medium bananas)
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
Vanilla Glaze:
- 2 cups powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon milk, room temperature
Instructions
- Prepare the Oven and Dry Ingredients
Preheat your oven to 350°F. Spray a 9×5 loaf pan with baking spray and set aside. In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, and fine sea salt. Set the mixture aside. - Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and brown sugar for about 3 minutes using a stand mixer or hand mixer. Add the eggs one at a time, beating well after each addition to fully incorporate them. - Combine Wet Ingredients
Add the mashed bananas, sour cream, and vanilla extract to the creamed mixture. Beat on medium speed for one minute until smooth and well combined. - Mix the Batter
Slowly fold the dry ingredients into the wet ingredients, mixing gently with a spatula or large spoon. Be careful not to overmix—stop as soon as no pockets of flour remain. Fold in the chopped pecans. - Bake the Bread
Spoon the batter into the prepared loaf pan. Bake for 60-65 minutes, checking at the 30-minute mark. If the bread is browning too quickly, loosely cover it with foil to prevent it from getting too dark. The bread is done when a toothpick inserted into the center comes out clean. - Cool the Bread
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing. - Make the Vanilla Glaze
While the bread is cooling, whisk together the melted butter, vanilla extract, powdered sugar, and milk until smooth and glossy. - Glaze the Bread
Once the bread is completely cooled, pour the vanilla glaze over the top, allowing it to drip down the sides. Place a pan or parchment paper underneath to catch excess glaze. Let the glaze set for about 20 minutes before serving.
Notes
- Nuts are optional; you can leave them out or substitute with walnuts for a different flavor.
- Ripe bananas result in a more flavorful banana bread.
- This recipe freezes well. Wrap the bread tightly in plastic wrap and store in an airtight container for up to 3 months.
- If you want to make more, simply double the recipe and bake in two pans.
- Check the bread’s doneness after 60 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 280kcal
- Sugar: 23g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
