Sink your teeth into this incredibly moist and nutty Banana Nut Bread, a classic recipe that's stood the test of time on Jo Cooks. It's the perfect blend of ripe bananas, a touch of applesauce for added moisture, and crunchy walnuts, all enveloped in a tender crumb. Quick to make and even quicker to disappear, this loaf is the ideal companion for your morning coffee or afternoon snack.
Preheat oven to 325℉. 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.
Add the nuts to the bowl and fold them in until well incorporated.
Pour the batter in the prepared loaf pan and bake for about 50 minutes to 1 hour or until a toothpick inserted in the thickest part of the banana bread comes out clean.
Cool the banana bread for 15 minutes in the loaf pan then carefully remove it from the pan and finish cooling it on a cooling rack, before slicing and serving.
Super Ripe Bananas. This is my biggest tip, make sure your bananas are so ripe they are almost black. When nobody wants to eat them and you're ready to throw them out, that's what we're looking for.
To get your bananas ripe super fast, bake unpeeled bananas for 15 to 20 minutes at 300°F. Let them cool, peel them, and use them.
For an even healthier banana nut bread, use whole wheat flour, just keep in mind that it will make for a denser bread.
For a gluten-free banana nut bread, any 1:1 gluten-free flour blend can be used instead of all-purpose flour.
Don't overmix the batter. I always say this, but the more you mix or stir, the more gluten you will develop which means you're going to end up wth a tough and rubbery banana bread.
Make this banana bread your own and add your favorite mix-ins such as chocolate chips, butterscotch chips, toffee pieces, raisins or other dried fruits, different extracts, different spices like cinnamon or cardamom, etc.
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.