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.

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.

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.

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.

Banana Nut Bread Recipe

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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