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Moist Classic Banana Bread with Walnuts: Best Easy Recipe

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This foolproof banana bread uses sour cream and melted butter for an incredibly moist, tender crumb, with walnuts adding the perfect crunch. It’s a simple, reliable recipe that comes together in minutes and stays soft for days.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (full fat preferred)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional but highly recommended)
  • ¾ cup walnut halves, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Grease your 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, mash the overripe bananas with a potato masher or fork, leaving some small chunks (about pea-sized). You should have about 1 ½ cups total. Set aside.
  3. In a small saucepan or microwave-safe bowl, melt ½ cup unsalted butter. Let it cool for 5 minutes.
  4. Add the melted butter, ¾ cup sugar, 2 eggs, 1 teaspoon vanilla, and ½ cup sour cream to the mashed bananas. Whisk until smooth and well combined, about 30 seconds.
  5. In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
  6. Pour the dry ingredients over the wet mixture. Using a rubber spatula, fold gently until just combined—about 12-15 folds. A few small lumps are fine.
  7. Sprinkle the chopped walnuts over the batter and fold 3-4 times to distribute evenly.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t over-mix the batter; mix until just combined. Use very ripe bananas (heavily spotted or black). Room temperature ingredients are important. Let the bread cool completely before slicing to prevent crumbling. The bread stays moist for up to 4 days at room temperature when wrapped tightly. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, moist banana bread, walnut banana bread, easy banana bread, classic banana bread

Find it online: https://rowanrecipes.com/moist-classic-banana-bread-with-walnuts-best-easy-recipe/