Go Back

Brown Sugar Banana Nut Bread

Brown sugar banana nut bread made as a classic quick loaf with mashed ripe bananas and crunchy walnuts. The batter bakes up tender, lightly caramel-like, and sliceable with a clean toothpick center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 0.5 cup sour cream
Add-ins and topping
  • 1 cup chopped walnuts
  • 2 tbsp coarse brown sugar (for topping, optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set a rack to the center position for even browning.
  2. Grease and line a 9×5-inch loaf pan with parchment paper. Make sure the paper overhang helps lift the loaf out cleanly.
Mix the batter
  1. Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mix until the cinnamon is evenly distributed.
  2. Beat the butter and brown sugar until light and fluffy. Scrape the bowl as needed so the texture stays uniform.
  3. Beat in the eggs one at a time. Stop and scrape the bowl between additions for consistent batter.
  4. Add the vanilla, mashed bananas, and sour cream. Mix just until the wet ingredients look smooth.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing so the loaf stays tender.
  6. Fold in the chopped walnuts. Distribute them evenly through the batter.
Bake and finish
  1. Pour the batter into the prepared loaf pan and sprinkle with coarse brown sugar if desired. This creates a lightly crisp, caramel-brown topping.
  2. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick inserted into the center comes out clean. The loaf should be set and lightly browned on top.
  3. Cool for 15 minutes before transferring to a wire rack. Letting it rest helps slices hold their shape.
  4. Slice and serve warm with butter or honey. Serve while the crumb is soft and fragrant.

Notes

Pro tip: mash bananas until mostly smooth, and fold the dry ingredients in gently to avoid tough bread. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices in an airtight container or bag for up to 3 months, thaw overnight in the fridge or warm briefly in the toaster oven. For a dairy-reduced option, use plain nonfat Greek yogurt in place of sour cream in the same amount.