Classic Homemade Banana Bread with Walnuts and Brown Sugar

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Calories

290

Few things are as satisfying as the smell of fresh banana bread wafting through the house. Whether you're a seasoned baker or a total beginner, this timeless recipe is a no-fail way to turn those spotty bananas on your counter into something truly special.

The magic lies in the balance of ingredients — rich melted butter, deep brown sugar, tangy sour cream, and a dash of cinnamon bring out the full potential of ripe bananas.

Banana bread is endlessly versatile. You can enjoy it as a snack, slice it thick for breakfast, or dress it up with a smear of butter or cream cheese. It's also the perfect vehicle for add-ins like nuts, chocolate chips, or dried fruit.

This version leans on tradition, yielding a moist, slightly dense loaf with just the right crumb. Serve it warm, store it in the fridge, or freeze slices for later — it never disappoints.

Image of Classic Homemade Banana Bread with Walnuts and Brown Sugar

Ingredients

3 very ripe bananas, mashed
1/2 cup (1 stick) unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (optional)

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Directions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, sour cream, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, salt, and cinnamon.
Stir dry ingredients into the wet ingredients until just combined. Fold in walnuts if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 13 grams; 17%
Saturated Fat: 6 grams; 30%
Cholesterol: 55 milligrams; 18%
Sodium: 210 milligrams; 9%
Carbs: 39 grams; 14%
Protein: 4 grams
Sugar: 20 grams
Fiber: 2 grams

10 Tips for when cooking this dish

Use fully ripe bananas — the darker the skin, the sweeter the bread.
Melted butter makes the crumb extra moist and tender.
Sour cream adds tang and richness — don’t skip it.
Don’t overmix the batter; stir just until combined.
Line the loaf pan with parchment for easy removal.
Add chocolate chips or nuts for extra flavour and texture.
Check doneness with a skewer — it should come out clean.
Let it cool before slicing for the best texture.
Store tightly wrapped at room temperature for 2–3 days.
Banana bread freezes beautifully — slice and wrap for grab-and-go mornings.

Serve it with suggestions

A smear of cream cheese or butter
Fresh berries on the side
Coffee or hot chai
Toasted and topped with nut butter
Whipped cream and caramel drizzle for dessert

FAQs

Q: Can I make banana bread without sour cream?
A: Yes, you can substitute with Greek yogurt or buttermilk.

Q: How ripe should the bananas be?
A: Very ripe with dark brown spots — they should mash easily.

Q: Can I freeze banana bread?
A: Absolutely. Wrap individual slices or the whole loaf and freeze for up to 3 months.

Q: Can I add chocolate chips or nuts?
A: Yes! Walnuts, pecans, or chocolate chips are popular add-ins.

Q: Can I use whole wheat flour?
A: You can substitute up to 50% with whole wheat flour for a heartier loaf.

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Classic Homemade Banana Bread with Walnuts and Brown Sugar