Here is the Best Moist Banana Walnut Bread recipe I’ve kept for over 20 years. I’ll give you the secret to making it flavorful, super moist, tender and delicious every single time. You can make it with or without nuts. This is a One-Bowl Recipe. No mixer needed, just a fork and spoon. WATCH the video to see how quick and easy this is to make.
Let’s jump right in here and talk about Banana Bread. Is there anything that smells better than fresh homemade banana bread baking in the kitchen? Oh! if there is a scent for comfort, that’s it! No wonder so many candles are named “Banana Bread.”
The Ingredients
There are no weird ingredients in this recipe. Pure Basic Banana Bread. This recipe is a simple and pure, loaded with fresh ripe bananas, butter and pure vanilla extract. You can go a little wild here and add some walnuts. I like to make a few loaves with walnuts and a few without.
- ripe bananas
- margarine or unsalted butter, gently melted
- white sugar
- regular sour cream
- table salt
- eggs
- pure vanilla extract
- baking soda
- all purpose flour
- chopped walnuts (optional for Banana-Nut Bread)
Why this recipe is so good
There are several reasons why Banana Bread recipes might turn out dry or undercooked. I’m sharing with you the TWO secrets to great Banana Bread –
1. Make it in mini-loaf pans. These are the 5-inch long pans. You can use the inexpensive aluminum disposable type and those are easy if you aren’t ready to invest in a set of mini-loaf pans. Most people use the larger loaf pans to make Banana Bread. Those larger loaf pans are really designed for YEAST Breads or Pound Cakes. (Note: Don’t Make Meatloaf in a Loaf Pan, that’s another story- “Loaf” doesn’t always mean LOAF.) Banana Bread is considered a QUICK bread. I also like the small loaf pans because it slices up into perfect size pieces that fit right into your hand to hold and nibble.
I’ve always found that Quick Breads turn out better if they are made in smaller forms. There is a reason that cupcakes are generally moister than large cakes. The reason is, it bakes from the outside in. So if you are using a larger pan to bake in, by the time the middle is baked, the outer edges have developed too dark. And Dark edges equals DRY.
2. This recipe has Sour Cream in it. This lends to a moister bread.
How Ripe Should Bananas Be For Banana Bread?
You will get out of your bread what you put in to it. If you put over-ripe fully black rotten bananas in your bread, you will have Rotten Banana Bread. Ideally, your bananas should be yellow and have some brown freckles on them. They are best from the time they have a few freckles, and no more freckles than the photograph below. At any point after this ripeness stage, they are ready for the compost pile.
History Tidbit: Is This a Vintage Banana Bread Recipe?
Yes! I printed this recipe out in 1999 from what was probably one of the first recipe card sites on-line. Have NO IDEA what site that was. I have modified it a little bit. But since then, I’ve come across several variations in cookbooks of this recipe using sour cream as far back as the 1960’s.
How To Store?
Wrap the bread as soon as it cools with Saran Wrap. Heat in microwave to soften it up.
Can you freeze Banana Bread?
Yes. This recipe is great for freezing. Make sure to wrap it tightly in plastic wrap and then place them inside a freezer bag or container so that it doesn’t get freezer burn. It can be stored in the freezer for up to 4 months. To thaw, just let thaw naturally on the counter or use the defrost function on your microwave.
This recipe makes 3 small loaves. Not one big one. 🙂 You can put it in one big loaf pan but only fill it halfway. SEE how easy, VIDEO below.
Banana Walnut Bread
Ingredients
- 3 small sized ripe bananas (or 2 medium sized) yellow with brown freckles
- 1/2 cup margerine or unsalted butter lightly melted
- 3/4 cup sugar
- 3 tbsp regular sour cream
- 1 tsp salt
- 2 eggs
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 2 cups All-Purpose Flour
- 1/2 cup chopped walnuts* optional
Instructions
- Place peeled bananas in a large bowl and mash until slimy.
- Add all of the other ingredients in the bowl, one at a time, in the order listed, stirring each one in, as you go.
- Preheat your oven to 350 degrees.
- Spray tins with Pam Baking spray.
- Spoon batter evenly and equally into each of the 3 Tins.
- Bake for about 27-30 minutes until a golden brown crown on top appears. Keep the oven door closed while it's baking. A massive drop in heat can cause your bread to collapse in the middle.
- Enjoy warm with a pat of butter.
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CONTRIBUTOR: Susan is a recent Pillsbury Bake-Off Finalist and skilled Home Cook. She grew up admiring her mother in the kitchen as she prepared dinner every night. She says it was like watching her very own private cooking show. During the turn of the century, her Great-Grandfather owned a confectionary store in Bethlehem, PA. He was famous for his homemade ice cream and pastries. Susan is the Designated Guardian of his handwritten recipe book! She is also a Community Cook for Taste of Home Magazine. We are grateful to have her at The Vintage Cook to share timeless classic family recipes.
I made the very first recipe in the book. It’s a gourmet version of an old favorite. The author of the recipe tells a story of how in the 1960’s her mother used straight pins in place of toothpicks to improvise. However, she didn’t get all the pins out before serving the piggies to her husband. Please do use toothpicks! (New Cook Note: Cooking toothpicks like wood or bamboo, not Plastic) Here is the great part, you don’t need to use toothpicks although I did stick some in after they were done baking. This is a fun party appetizer.
