Banana Walnut Bread - mini loaves
This best-ever banana walnut bread is incredibly moist, tender, and full of rich banana flavor with the perfect crunch from toasted walnuts—an easy, delicious recipe for breakfast, snacks, or gifting.
Servings: 8
Calories: 376kcal
Equipment
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed very ripe bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup chopped walnuts or pecans-toasted
Instructions
- Preheat oven to 350 degrees. Butter mini loaves or a 9-by-5-by-3-inch loaf pan; set aside. Toast nuts and set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the bread comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
- Smaller loaves bake about 25-30 min *I personally love the mini loaves. The bread is always more moist this way!
Notes
The mini loaf pans help keep this bread moist and tender.
Toasting the nuts is optional...but it brings out more of the flavor.
Nutrition
Calories: 376kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 410mg | Potassium: 163mg | Fiber: 2g | Sugar: 28g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
