Super Moist Spiced Banana Nut Bread
Get ready to elevate your banana bread game with this Super Moist Spiced Banana Nut Bread! Bursting with the natural sweetness of ripe bananas, this recipe takes a classic favorite to new heights with warm spices like cinnamon and nutmeg, and a rich, nutty crunch from walnuts or pecans. The addition of Greek yogurt (or sour cream) ensures every bite is decadently moist, while a blend of granulated and brown sugars adds layers of sweetness. Perfectly golden and fragrant, this easy banana bread comes together in just 15 minutes of prep time and bakes to perfection in under an hour. It’s the ultimate comfort baked good—ideal for breakfast, snacking, or gifting. Serve it warm with a pat of butter or enjoy it as-is, and watch as every slice disappears in no time!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts or pecans
- 0.25 cup plain Greek yogurt or sour cream
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Melt the butter and let it cool slightly. Add the melted butter to the mashed bananas and mix well.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the banana mixture, mixing until just combined. Do not overmix.
Gently fold in the chopped nuts and Greek yogurt (or sour cream) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 51.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 161 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1897 mg | 40% | |
*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.
