Banana Nut Loaf

Super moist, flavorful, and fluffy Banana pecan bread.

Jump to Recipe Print Recipe

This loaf, bread, or cake (whatever you call it) is full of flavors and different textures. The pecan can be replaced with walnut, hazelnut, or almond. The use of spices in this recipe makes it perfect as a fall recipe as well. The Texture is very fluffy and soft. This Banana Nut Loaf can be an amazing breakfast table item.

Ingredient Note

• Banana- At the end of the day, this is banana bread. Make sure bananas are quite ripened and soft. The softer the bananas the better. Ripened bananas bring more flavor, and sweetness to the bread.
• Sour cream- This ingredient makes the cake super moist and fluffy, and also brings a lot of flavor to the cake.
• Brown sugar- Brown sugar contains molasses which has a lot of moisture and gives the cake its distinct color, flavor, and moisture. 
• Nuts- What is banana bread without incorporating some nuts?! ONLY IF YOU ARE NOT ALLERGIC TO NUTS, adding nuts gives texture, flavor, crunch, and nutrients to the bread. I have used pecans, but other nuts such as walnut, hazelnut, etc. will work perfectly. MAKE SURE TO ROAST THE NUTS FIRST.
• Spices- Cinnamon goes perfectly with any kind of baking, and I used both cinnamon and clove to add more flavor and aroma to the cake.

📖 Recipe

Banana-Nut Bread

Super moist, flavorful, and fluffy Banana pecan bread.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine American

Servings 12

Calories 289 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

• 2 cups All-purpose flour, Spooned and leveled
• 1½ cup Mashed bananas, About 2 ripened bananas
• 1½ teaspoon Baking soda
• ¼ teaspoon Salt
• 1½ teaspoon Cinnamon
• ½ teaspoon Clove
• 2 Large eggs, Room temperature
• 1 tablespoon Vanilla extract
• ¼ cup Oil
• ½ cup Butter, Room temperature
• 1 cup Light or dark brown sugar, packed
• ⅓ cup Sour cream, Room temperature
• 1 cup Chopped pecan, You can use walnut etc.

Instructions

 

• Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or oil spray. Set aside.
• Whisk the flour, baking soda, salt, clove, and cinnamon together in a large bowl.
  2 cups All-purpose flour, 1½ teaspoon Baking soda, ¼ teaspoon Salt, ½ teaspoon Clove, 1½ teaspoon Cinnamon
• Using a stand mixer fitted with the whisk attachment beat the butter, oil, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
  ¼ cup Oil, ½ cup Butter, 1 cup Light or dark brown sugar, packed
• On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until combined.
  1½ cup Mashed bananas, 2 Large eggs, ⅓ cup Sour cream, 1 tablespoon Vanilla extract
• With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts.
  1 cup Chopped pecan
• Pour the batter into the prepared and bake for 60-65 minutes. Tent cover the bread with aluminum foil after 30 minutes to prevent the bread from getting too brown. Remove from the oven and allow the bread to cool completely in the pan, then transfer to the cooling rack.

Nutrition

Calories: 289kcalCarbohydrates: 24gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 24mgSodium: 249mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 3mgCalcium: 23mgIron: 1mg

Keyword BANANA BREAD, BANANA LOAF, BANANA NUT CAKE, loaf, PECAN LOAF

Tried this recipe?Let us know how it was!