Light & Fluffy Banana Walnut Bread
After countless trials and numerous loaves, I've finally perfected the elusive light and fluffy banana nut bread. The secret? A generous dollop of sour cream that ensures moisture without heaviness. This recipe is the product of patience and a few unfortunate attempts — I learned the hard way that cutting back on sugar is best left to other recipes. If you choose to include nuts, feel free to add either walnuts or pecans for an added crunch. You'll marvel at how dark the outside turns while the inside remains incredibly moist and tender. Bake this in a 10-inch loaf pan for exactly 50 minutes, and be prepared: this delightful loaf disappears faster than you think!
10
Servings
210
Calories
10
Ingredients
Ingredients
Butter
1/2 cup (room temperature)
Sugar
1 cup (granulated)
Eggs
2 (large)
Flour
1 1/2 cups (all-purpose)
Baking Soda
1 teaspoon (sifted)
Salt
1 teaspoon (kosher or table)
Bananas
1 cup (mashed very ripe)
Sour Cream
1/2 cup (light or regular)
Vanilla Extract
1 teaspoon (pure)
Walnuts or Pecans
1/2 cup (chopped, optional)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a 9x5x3-inch loaf pan by greasing it with butter or non-stick spray.
2
In a mixing bowl, use an electric mixer to cream the room-temperature butter and sugar together until the mixture is light and fluffy, which typically takes about 3-5 minutes.
3
Add the eggs one at a time, mixing well after each addition until thoroughly incorporated.
4
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, blending just until combined. Be careful not to overmix.
5
Fold in the mashed ripe bananas, sour cream, and vanilla extract, ensuring everything is well mixed but still light in texture.
6
If desired, gently stir in the chopped walnuts or pecans at this point.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
9
Once baked, carefully turn the loaf out onto a wire rack to cool before slicing. Enjoy!
Nutrition Information
8g
Fat
32g
Carbs
1.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making this banana bread light and fluffy?
The secret to the light and fluffy texture in this recipe is the addition of a generous dollop of sour cream, which ensures moisture without making the loaf heavy.
What size loaf pan should I use for this recipe?
You should use a 9x5x3-inch loaf pan, though the description also mentions a 10-inch loaf pan works well.
How long does the Light & Fluffy Banana Walnut Bread need to bake?
The bread should bake for approximately 50 to 60 minutes in a preheated oven.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking.
Can I substitute walnuts with other nuts?
Yes, you can use either chopped walnuts or pecans, or omit them entirely if you prefer.
How many servings does this recipe yield?
This recipe is designed to produce 10 servings.
Should the butter be at room temperature?
Yes, for best results, use 1/2 cup of butter softened to room temperature so it can be creamed properly with the sugar.
How long should I cream the butter and sugar together?
You should use an electric mixer to cream the butter and sugar for about 3-5 minutes until the mixture is light and fluffy.
What type of bananas are best for this bread?
Use very ripe bananas that have been mashed; you will need 1 cup total.
Is it necessary to sift the dry ingredients?
Yes, the instructions recommend sifting the flour, baking soda, and salt together in a separate bowl before adding them to the wet ingredients.
What is the calorie count per serving?
Each serving contains approximately 210 calories.
How much fat is in one slice of this banana bread?
There are 8 grams of fat per serving.
What is the carbohydrate content per serving?
There are 32 grams of carbohydrates per serving.
How much protein does this bread provide?
Each serving contains 1.6 grams of protein.
Can I use light sour cream instead of regular?
Yes, the recipe allows for either light or regular sour cream.
What type of flour is required?
The recipe calls for 1 1/2 cups of all-purpose flour.
How many eggs do I need?
You will need 2 large eggs, added one at a time to the creamed mixture.
What kind of vanilla extract is recommended?
The recipe specifies using 1 teaspoon of pure vanilla extract.
How do I know when the bread is finished baking?
The bread is done when a cake tester or toothpick inserted into the center comes out clean.
Is it normal for the outside of the bread to look dark?
Yes, the recipe notes that the outside turns quite dark while the inside remains moist and tender.
Should I grease the loaf pan?
Yes, prepare the pan by greasing it with butter or using a non-stick spray.
Can I reduce the sugar in this recipe?
The author advises against cutting back on sugar, as previous trials showed it is best left at 1 cup for this specific recipe.
What type of salt should I use?
You can use either 1 teaspoon of kosher salt or standard table salt.
When should I add the nuts to the batter?
Gently stir in the chopped walnuts or pecans after the mashed bananas, sour cream, and vanilla have been incorporated.
How should I cool the banana bread?
Carefully turn the loaf out onto a wire rack to cool completely before slicing.
What is the preparation for the baking soda?
The 1 teaspoon of baking soda should be sifted along with the flour and salt.
How many ingredients are in this recipe?
There are a total of 10 ingredients if including the optional nuts.
What are the main tags for this recipe?
Key tags include banana bread, nut bread, dessert, baking, moist, and fluffy.
How should I add the dry ingredients to the butter mixture?
Gradually add the sifted dry ingredients to the butter mixture, blending just until combined to avoid overmixing.
Is this recipe suitable for those looking for a moist texture?
Absolutely, the combination of ripe bananas and sour cream is specifically designed to keep the loaf incredibly moist.