Lauren's Banana Nut Bread

Gathering Ingredients

Core ingredients and exact measures

• 3 large overripe bananas (about 1 1/2 cups mashed)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (120 g) sour cream or plain yogurt (optional for extra moisture)
• 3/4 cup (75 g) chopped walnuts, lightly toasted; reserve a tablespoon for top

Ingredient selection and substitutions
Choose very ripe bananas with brown speckles or full browning for maximum sweetness and moisture; two slightly overripe bananas will produce less moisture and require a reduction in sugar by 1–2 tablespoons. Use unsalted butter so total salt is controlled; if only salted butter is available, reduce added salt to 1/4 teaspoon. Sour cream or full-fat yogurt is optional but contributes to a tender crumb and keeps the loaf moist for days. For a dairy-free version substitute melted coconut oil 1:1 for butter and use dairy-free yogurt. To make a nut-free loaf, swap walnuts for an equal amount of toasted sunflower seeds or omit entirely and add 1/2 cup chocolate chips for texture. Use fresh baking soda (less than 6 months old) for proper rise; expired soda produces a dense loaf. For a slightly richer flavor, brown the butter until it has nutty aroma, then cool slightly before mixing with bananas and sugar. Reserve a small handful of chopped nuts for scattering on top to signal doneness visually and add a crunchy contrast to the tender crumb.

Equipment

Essential tools
Use a 9x5-inch loaf pan for the proportions listed; a standard metal pan yields a better crust than glass. A mixing bowl for dry ingredients, a separate bowl for wet ingredients, and a medium bowl for mashed bananas keep workflow efficient. A rubber spatula is preferred for folding to avoid overmixing; a wooden spoon or electric hand mixer works for creaming if desired. A cooling rack is required to stop residual heat and prevent the bottom from sweating. A toothpick or cake tester measures doneness.
Optional equipment that improves results
Stand mixer fitted with paddle makes creaming faster and more even, but hand-mixing preserves crumb texture when done carefully. A kitchen scale yields the most consistent results—measure flour by weight (190 g) rather than scooping. A small sieve for sifting dry ingredients can be used if clumping is a concern.
Pan preparation and oven notes
Line the loaf pan with a 2-inch parchment overhang on the long sides for clean removal, or grease and dust with flour for a crusty edge. Preheat the oven 15–20 minutes before baking; use an oven thermometer to confirm accurate temperature. If using a convection oven, reduce temperature by 15–20°F (about 10°C) or shorten baking time and check early. For dark nonstick pans reduce bake time by 5–10 minutes and lower temperature by 10°F to avoid overbrowning. Ensure an oven rack is centered for even rise and browning.

Preparing Bananas and Nuts

Mash bananas to the right consistency
Mash bananas with a fork or potato masher until mostly smooth but with some small lumps; these lumps help pockets of banana remain in the crumb and add texture. Measure bananas after mashing—aim for about 1 1/2 cups. If bananas are extremely liquid, drain briefly in a fine-mesh sieve to avoid thinning the batter too much or reduce the added sour cream by one to two tablespoons.
Toasting and chopping nuts
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned—about 4–6 minutes. Cool fully before chopping to preserve crunch and avoid steaming in the batter. Chop to medium pieces so they remain identifiable in each slice without creating large dense pockets; reserve one tablespoon of chopped nuts for the top of the loaf.
Allergy-safe variation and alternatives
For nut-free households, replace nuts with pumpkin seeds, toasted oats, or 1/2 cup of chocolate chips. For a finer crumb, pulse nuts briefly in a food processor—avoid creating nut butter. For a crunchier top, toss reserved nuts with a teaspoon of brown sugar before sprinkling.
Temperature and timing
Allow cold ingredients such as eggs and sour cream to reach room temperature for 15–30 minutes before mixing; this prevents butter from seizing if adding melted butter. If brown butter is used, cool it to warm but still liquid before adding to avoid cooking the eggs when they are combined later.

Wet and Dry Ingredients — Mixing Order

Measure and combine dry ingredients first
Whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl to distribute leavening evenly. Sifting is optional but helps remove lumps and aerate the flour.
Creaming or mixing wet components
If using softened butter: cream 1/2 cup unsalted butter with 3/4 cup granulated sugar until light and slightly fluffy, 2–3 minutes by hand or 3–4 minutes with a mixer on medium. Add 1 large egg and 1 teaspoon vanilla and beat until incorporated. Fold in mashed bananas and 1/2 cup sour cream (or yogurt) until homogeneous. If using melted butter: combine melted butter and sugar, whisk until smooth, then add egg, vanilla, then bananas and sour cream.
Folding dry into wet
Add the flour mixture to the wet mixture in two additions, folding with a spatula after each addition until just combined. Overmixing develops gluten and yields a tough loaf; stop when no visible streaks of flour remain. Gently fold in 3/4 cup toasted chopped walnuts; save a spoonful for topping. If adding mix-ins like chocolate chips or blueberries, toss them in a tablespoon of flour before folding to reduce sinking.
Texture checks before baking
Batter should be thick but pourable, similar to muffin batter—flakes of batter will fold over slowly when lifted with a spatula. If batter is too loose, add 1–2 tablespoons of flour; if too stiff, fold in 1–2 tablespoons milk or buttermilk to adjust. Proper batter texture and gentle handling yield a tender, evenly risen crumb.

Assembling and Baking

Pan preparation and transferring batter
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment with 1–2 inch overhangs for easy removal. Spoon batter into the pan and smooth the top with an offset spatula; do not compact the batter. Scatter reserved walnuts on top and, if desired, lightly press them into the surface so they adhere and create a contrast between crunchy top and tender interior.
Baking temperature, time, and tests for doneness
Bake at 350°F (175°C) for 50–65 minutes depending on oven and pan type. Start checking at 50 minutes: insert a toothpick into the center; it should come out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with foil after 25–30 minutes to prevent overbrowning while allowing the center to finish. Dark pans and convection ovens reduce time; adjust by lowering temperature 10–20°F or checking 5–10 minutes earlier.
Troubleshooting common baking issues
If the loaf sinks in the center, the oven temperature may be too low, or the batter was overmixed. Confirm the oven reached full temperature before baking. A pale, underbaked center with a very moist toothpick indicates more time is needed—return to oven and check every 5 minutes. If edges are done but center remains raw, lower oven temperature by 25°F and continue baking to allow the center to set without burning edges. For extra caramelized crust, brush the top with a thin layer of melted butter as soon as it comes out of the oven and sprinkle a pinch of coarse sugar while still warm to add shine and crunch.

Cooling, Slicing, and Serving

Cooling process for best texture
Cool the loaf in the pan on a rack for 10–15 minutes to allow the structure to set; avoid removing too early or it may break. Run a thin knife around the pan sides before lifting using the parchment overhang. Transfer to a cooling rack to cool completely for at least 45 minutes before slicing if a clean crumb is desired. Warm slices are enjoyable, but slicing while very hot produces a gummy texture.
Slicing technique
Use a sharp serrated knife and a gentle sawing motion to slice; wipe the blade between cuts for neat slices. For even slices, chill the loaf 20–30 minutes before slicing. For 12 equal slices, cut about 3/4-inch thick pieces; thicker slices retain moisture longer when stored.
Serving suggestions and texture notes
Serve slices warm spread with salted butter, lightly sweetened cream cheese, or a thin smear of honey. Expect a tender, moist crumb with pockets of banana and crunchy walnut contrast; crumb should be evenly aerated without large tunnels. Reheat single slices in a toaster oven at 325°F for 5–7 minutes or microwave for 12–20 seconds depending on wattage for a warm serving. For breakfast, pair with unsweetened coffee or tea to balance sweetness.

Storage, Freezing, and Reheating

Short-term storage
Wrap completely cooled loaf in plastic wrap or place slices in an airtight container to retain moisture. At room temperature the loaf will stay fresh for 2–3 days; refrigeration extends life to 5–7 days but may firm the crumb—bring to room temperature before serving to restore tenderness.
Freezing for longer storage
To freeze, wrap the entire cooled loaf tightly in plastic wrap, then in aluminum foil, or slice first and freeze individual slices in single layers separated by parchment in a freezer-safe bag. Properly wrapped, banana nut bread freezes well for up to 3 months without major quality loss. For quicker thawing, remove desired slices from the freezer and place them on the counter for 30–60 minutes or microwave on medium power for 20–40 seconds depending on thickness.
Reheating methods
Oven: Preheat to 325°F (160°C), wrap slices in foil, and warm for 8–12 minutes for a moist interior. To regain a slightly crisp crust, open the foil for the last 2–3 minutes. Microwave: Place a slice on a microwave-safe plate with a damp paper towel nearby and microwave 12–25 seconds; timing varies by microwave wattage. Toaster oven: 300–325°F for 4–6 minutes yields a warm, slightly crispy exterior. Avoid prolonged reheating that dries out the loaf; add a small pat of butter on top before warming to restore moisture if needed.
Reviving slightly stale bread
Sprinkle a few drops of water on the surface or wrap with a damp paper towel and heat briefly; this steams the crumb and softens it. Alternatively, make French-toast-style slices to repurpose older loaf into a cooked breakfast item.

FAQs

How ripe should bananas be?
Bananas should be very ripe with brown speckles or mostly brown skins; interior should be soft and very sweet. Overripe bananas contribute both moisture and flavor—aim for at least 3–4 black-speckled bananas for the specified measurement.
Can I substitute oil for butter?
Yes; substitute 1/2 cup neutral oil (vegetable or canola) or melted coconut oil for the butter 1:1. Oil yields a moister crumb but less pronounced buttery flavor. If using oil, omit browning step and maintain the same liquid ratio.
How do I make it nut-free or gluten-free?
For nut-free, omit walnuts or replace with seeds or chocolate chips. For gluten-free, use a 1:1 gluten-free all-purpose flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; baking time may vary slightly—check earlier. Texture will be slightly different but still tender with correct binders.
Why did my loaf sink in the middle?
Sinking usually results from underbaking, overmixing, or oven temperature that was too low. Confirm oven temperature with a thermometer, mix until just combined, and test at the recommended time. If sinking is consistent, reduce sugar slightly or add an extra minute of baking time while monitoring closely.
Can I make muffins instead of a loaf?
Yes; divide batter into a 12-cup muffin tin lined with paper and bake at 350°F (175°C) for 18–24 minutes or until a toothpick comes out clean with moist crumbs. Baking time is significantly shorter—start checking at 16 minutes.
How to adjust for very sweet bananas?
If bananas are extremely ripe and sweet, reduce granulated sugar by 2–3 tablespoons to avoid an overly sweet loaf. Taste mashed banana; if very sugary, err on the side of less added sugar.
What indicates the loaf is done?
Done signs: golden-brown top, edges pulling slightly from the pan, and a toothpick inserted near the center that comes out with a few moist crumbs but not wet batter. The internal temperature should be about 200–205°F (93–96°C) for a fully set crumb.
Can I add spices or extras?
Yes; fold in 1 teaspoon cinnamon or 1/4 teaspoon nutmeg with the dry ingredients for a warm spice profile. Mix-ins such as 1/2 cup chocolate chips, 1/2 cup shredded coconut, or 1/2 cup dried cranberries can be included—toss with a tablespoon of flour before folding to prevent sinking.