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Moist Extreme Banana Nut Bread – Best Homemade Recipe

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This moist extreme banana nut bread is loaded with toasted pecans and walnuts, extra banana flavor, and a crumb that melts in your mouth. The secret ingredient is sour cream, which creates a bakery-style texture that stays soft for days.

Ingredients

Scale
  • 3 large very 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, room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup toasted pecans, roughly chopped
  • ½ cup toasted walnuts, roughly chopped
  • 2 tablespoons turbinado sugar (for topping, optional)
  • ¼ cup extra chopped pecans (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease with butter or non-stick spray.
  2. Toast your nuts. Spread the pecans and walnuts on a baking sheet in a single layer. Toast for 5-7 minutes, shaking halfway through. Let them cool completely.
  3. Mash your bananas. In a large bowl, mash those overripe bananas with a fork until mostly smooth. A few small lumps are fine. You want about 1 ½ cups total.
  4. Mix the wet ingredients. Add the melted butter, sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Whisk until everything is well combined and smooth.
  5. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Fold it together. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. A few lumps are okay.
  7. Fold in the nuts. Gently fold in the toasted pecans and walnuts. Reserve about ¼ cup of the nut mixture for the top if you want that extra crunch.
  8. Pour into the pan. Scrape the batter into your prepared loaf pan. Spread it evenly with the spatula. Sprinkle the reserved nuts and turbinado sugar over the top.
  9. Bake for 55-65 minutes. Place the pan on the center rack. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast after 40 minutes, tent loosely with foil.
  10. Cool properly. Let the loaf cool in the pan for 15 minutes. Then lift it out using the parchment paper handles and transfer to a wire rack. Cool completely before slicing—at least 1 hour.

Notes

Don’t overmix the batter. Use a kitchen scale if you have one for accurate flour measurement. Check your baking soda freshness. Let the nuts cool completely before adding. Rotate the pan halfway through baking. Use the toothpick test correctly. This bread actually tastes better on day two.

Nutrition

Keywords: banana nut bread, moist banana bread, extreme banana bread, banana bread with sour cream, homemade banana bread, easy banana bread recipe

Find it online: https://bouncybowl.com/moist-extreme-banana-nut-bread-best-homemade-recipe/