Moist Banana Walnut Bread
Indulge in the ultimate comfort baking experience with this Moist Banana Walnut Bread, a classic recipe elevated with rich flavors and a tender, melt-in-your-mouth texture. Perfectly ripe bananas lend natural sweetness, while a hint of ground cinnamon and vanilla extract adds warm, cozy undertones. The secret to its incredible moisture lies in a touch of Greek yogurt or sour cream, ensuring every bite is irresistibly moist and fluffy. Chopped walnuts provide a delightful crunch, balancing out the softness of the bread. With a quick 15-minute prep time and just an hour in the oven, this crowd-pleasing loaf is as easy to make as it is delicious. Whether enjoyed warm with a pat of butter or as a grab-and-go breakfast, this banana nut bread is the perfect way to savor the flavor of ripe bananas.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 120 grams Greek yogurt or sour cream
- 100 grams Chopped walnuts
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter in a small saucepan or microwave and add it to the mashed bananas. Mix well.
Add the granulated sugar and brown sugar to the banana mixture, then stir to combine.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Fold in the Greek yogurt or sour cream, which adds extra moisture to the bread.
Gently stir in the chopped walnuts, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 504.6 g | 183% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 256.3 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2513 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
