Easy Banana Nut Bread
This is my favorite Super Easy Banana Nut Bread that’s super quick to put together, no mixer needed, perfectly sweetened, super moist and delicious!
I thought I’d repost one of my oldest recipes here on Jo Cooks since I just made this banana nut bread again. This is such an easy recipe, no mixer required and has been my go to banana nut bread recipes for years.
Only one bowl required and this banana nut bread is quite versatile. I say it’s versatile because you can swap some of the ingredients in it, for example I love using apple sauce in banana bread instead of butter, but yes you could use butter, as a matter of fact my recipe used to say butter but I switched it to apple sauce because it’s a bit healthier and you still get the same moist banana bread.
Dairy Free Banana Bread
Also if you wanted a dairy free version skip the sour cream and add more applesauce instead. This is something I have always made often because hubs goes through phases and the last phase he went through he thought he was lactose intolerant, so I had to make all sorts of recipes dairy free.
How to Make Banana Bread Super Moist
Of course as you might know, the secret to a good banana bread is of course the very ripe bananas. Yeah you need those ripe bananas to get that rich banana flavor.
You’ll also notice that my banana nut bread recipe has somewhat reduced sugar, it’s still a cup of sugar in total, but some recipes call for 2 cups. To me this is the perfect amount of sweetness, but feel free to increase the sugar amounts if you prefer a sweeter banana bread.
Banana nut bread is a favorite recipe of mine especially for weekends. There’s nothing I enjoy more on weekend mornings, than to cuddle up with a good book, a great cup of coffee in one hand and enjoy a slice of moist and delicious banana nut bread.
Especially on cold winter days like the ones we’ve been having here. It’s been so cold that when you step out of your house your nose hairs freeze instantly, and I’m not kidding you. But at least it’s pretty outside, everything is white like a winter Wonderland, but I have to say that need for a winter Wonderland quickly disappeared as soon as Christmas was over. Ah heck, 5 more months of winter to go, might as well enjoy it!
How to Store Banana Bread
I prefer to store my banana bread on the counter, wrapped in plastic wrap or aluminum foil. You could also refrigerate it, but I find that this tends to dry it up a bit more.
Banana bread will last up to 3 days on the counter. Wrap it in plastic wrap or seal it tightly.
Can I Freeze Banana Bread
Absolutely! You can freeze banana bread and it freezes beautifully. I like to cut mine up in slices, wrap each slice tightly with plastic wrap and freeze it that way. Of course, you can freeze it as a whole but I like the idea of the grab and go slices.
To defrost just pop the slice in the microwave, without plastic wrap, for a few seconds and off you go.
Need More Banana Bread Recipes? Try These:
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Easy Banana Nut Bread
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves: 12
This is my favorite Super Easy Banana Nut Bread that's super quick to put together, no mixer needed, perfectly sweetened, super moist and delicious!
Ingredients
- 4 medium bananas
- 1/2 cup applesauce
- 1/2 cup sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup walnuts chopped, or pecans
Instructions
- Preheat oven to 325 degrees. Spray a 9x5 inch loaf pan with cooking spray and set aside.
- Peel and add bananas to a large bowl and mash using a fork. Add applesauce, sour cream, eggs, vanilla extract and whisk everything together.
- Add the sugars and whisk until the sugar is well incorporated into the batter.
- Add flour, salt, baking soda and baking powder and stir using a wooden spoon. Do not over mix, just enough until you don't see the flour anymore.
- Stir in the nuts.
- Pour the batter in the prepared loaf pan and bake for about 40 to 50 min or until done.
Video
Recipe Notes
I used applesauce for a healthier version, but it can be substituted with vegetable oil or butter. For a dairy free version, replace the sour cream with applesauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1sliceCalories: 268kcal (13%)Carbohydrates: 43g (14%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (13%)Cholesterol: 32mg (11%)Sodium: 175mg (8%)Potassium: 288mg (8%)Fiber: 2g (8%)Sugar: 23g (26%)Vitamin A: 125IU (3%)Vitamin C: 3.7mg (4%)Calcium: 55mg (6%)Iron: 1.5mg (8%)
Susan says
Must be my oven because this required much more than the 40-50 minutes stated. That said, we LOVED this recipe. Far better than the other banana bread recipes that I have tried.
Joanna Cismaru says
Well each oven is different. Every oven I’ve had require different times when baking something. I’m glad you like it though. 🙂
Martin van Schubert says
We buy the banana bread from Costco on a weekly basis. At $7.99 a loaf that adds up to nearly $400 per year. I am going to try this recipe out and my wife is going to like it!
Seriously, I don’t eat a lot of it. Wondering if I can use Splenda instead of sugar. I like the applesauce and yogurt instead of butter and sour cream idea too. Will let you know how it turns out.
Joanna Cismaru says
Hope you like it, just made it again, had some leftover bananas that had turned brown and it was gone in a couple days, everybody loves it. The secret definitely is the bananas, make sure they are ripe enough.
Mel says
hello,
my banana bread turned out like a bread pudding texture,it is light ,tastes good but does not resemble the picture.used 1 cup applesauce instead of sour cream and 2 duck eggs
what went wrong?
Fenne Kieken says
Not sure what happened, but if the batter is too wet you could try adding a bit more flour.
Patti says
Going to try this for sure. I’ve tried a few diff BB recipes and they seem to turn out quite dense even with not overmixing. I just can’t seem to get it nice and airy. Also, what is it about this recipe that makes the cake dome so much? How could it be changed so that the loaf bakes to a square shape please?
Marta says
This is in the oven as we speak! It’s 32C here in Burligton ON today, but I’m pregnant and in the mood for banana bread! My husband is going to think I’m crazy when he comes home to the oven on!! I used yogurt since I didn’t have sour cream on hand…now time to wait
Crystal says
Excellent recipe! I made the banana bread today but, would you believe, I forgot the apple sauce.. It still turned out moist and delicious. I discovered the measured out apple sauce on the cupboard after I put the bread in the oven, yikes!
Thanks for the recipe.
jo says
LOL glad it turned out, I’ve done that before too where I forget to add ingredients. 🙂
Manie says
This looks like a great recipe….have all the ingredients with the exception of applesauce …what could I substitute ….another winter storm watch here in northern Michigan ….will not be venturing out this afternoon..working instead to clear driveway and inventory pantry & freezer! A slice of warm banana bread would be so lovely!
jo says
You can use melted butter, I just used applesauce because I wanted a healthier version, but go for butter or vegetable oil. 🙂
Leslie Conte says
I have used this recipe for years, everyone loves it! I like to use butter, how much should I use? I can’t remember how much the old recipe calls for.
Thank you
Joanna Cismaru says
Same as the apple sauce, Leslie, 1/2 cup of melted butter. 🙂 Glad you like this recipe!
Pat says
Jo, When do you add the nuts??????
jo says
Haha, at the very end, just added that step. Thanks for catching it!
June C says
Bananas very a lot in size, can you give me how many cups/ounces 4 bananas would be?
Thanks
jo says
I say the more the better, but you need at least 1 1/2 cups of mashed bananas.
Karen says
This banana bread looks delicious and easy to make. What size loaf pan should be used?
jo says
Hi Karen, you need a 9×5 inch loaf pan.