Moist Banana Bread with Toasted Walnuts

There’s nothing quite like pulling a loaf of banana bread from the oven, the aroma wafting through your kitchen, inviting everyone to gather around. This recipe for Moist Banana Bread with Toasted Walnuts combines sweetness and texture, taking only about an hour from prep to bake. The key to its success lies in using very ripe bananas that bring moisture and flavor to each slice.

This recipe is perfect for anyone looking for a comforting treat that’s great for breakfast, snacks, or dessert. It’s ideal for using up overripe bananas and can be stored for several days. You can easily whip up a loaf ahead of time and enjoy it throughout the week.

Why You’ll Love This Recipe

• It’s incredibly moist thanks to the ripe bananas and a touch of sour cream.
• The toasted walnuts add a delightful crunch that contrasts beautifully with the soft bread.
• It takes just 10 minutes of active prep time before baking.
• The flavors deepen as it rests, making leftovers even better.

What You’ll Need

Gather these delicious ingredients for a delightful loaf of banana bread.

For the Bread

• 1 2/3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil (I used avocado oil)
• 3 1/2 very ripe mashed bananas
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2/3 cup toasted walnuts, chopped

Substitutions: Use olive oil for a different flavor.

Substitutions & Swaps

• Substitute avocado oil with vegetable oil.
• Replace walnuts with pecans for a different nutty flavor.
• Use Greek yogurt in place of sour cream.
• Reduce sugar if bananas are very sweet.

How to Make It

Here’s how to create this delicious banana bread in just a few simple steps.

Preheat

Preheat the oven to 350 degrees and line a loaf pan with parchment paper along the bottom.

Sift

In a bowl, sift together the flour, baking soda, salt, and cinnamon.

Whisk

In a separate bowl, whisk the sugar and eggs until thick and fluffy, about 10 minutes. Slowly stream in the oil while whisking. Stir in the mashed bananas, sour cream, and vanilla extract until well combined. Gently fold in the dry ingredients, followed by the nuts.

Bake

Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave individual slices for 15-20 seconds.

Tips for Best Results

• Choose very ripe bananas for maximum moisture and sweetness.
• Be sure to toast the walnuts beforehand for enhanced flavor.
• Do not overmix the batter; fold gently for the best texture.
• Let the bread cool completely before slicing to maintain moisture.

Serving Suggestions

• Serve with a dollop of whipped cream for an indulgent dessert.
• Enjoy toasted with a smear of butter for breakfast.
• Pair with a cup of coffee or tea for a cozy afternoon snack.