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Freshly baked banana nut bread sliced and ready to serve with a cup of coffee

Banana Nut Bread

Soft, moist, and decadent Banana Nut Bread loaded with chopped nuts for the perfect breakfast, snack, or dessert for the holidays. Butter and sour cream give it mouthwatering goodness for a beautiful blast of vibrant flavors. Then a dash of nutmeg and lime zest really ramps it up! Yum!
Course Breakfast, Dessert
Cuisine Caribbean, Southern
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 349kcal
Author Imma


  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (105g) brown sugar
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon nutmeg (optional)
  • 1 teaspoon lime zest, finely grated (optional)
  • ½ teaspoon salt
  • 4 ounces (115g) unsalted butter (room temperature)
  • 2-3 large and overripe bananas (about 1½ cups mashed bananas)
  • 2 large eggs
  • cup (80ml) sour cream
  • 1 teaspoon (5ml) vanilla extract
  • ¾-1 cup (125g) nuts (pecans or walnuts)


  • Preheat the oven to 350℉/177℃. Grease a 9×5-inch loaf pan with cooking spray; set aside.
  • Mix all the dry ingredients in a large bowl: sugar, baking powder, baking soda, nutmeg, lime zest, and salt.
  • Then add butter to the dry mixture, and beat until fully incorporated.
  • In a small bowl, mash bananas with a potato masher or in a blender. Then mix in eggs, sour cream, and vanilla until smooth; set aside.
  • Gradually add the wet ingredients to the dry. Continue mixing for about 2 minutes until they are fully incorporated. Gently stir in half of the chopped pecans.
  • Scrape down the sides, pour the batter into the greased pan, and spread evenly.
  • Sprinkle the reserved pecans over the top of the bread.
  • Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool, then remove it from the pan to serve.


  1. Avoid unnecessarily opening the oven door because it can lower the oven temperature and disrupt the rising process.
  2. Cover the loaf pan with foil if the banana bread is browning too quickly, and continue baking until done or a toothpick comes out clean.
  3. Divide the batter into muffin tins and bake at 350℉/177℃ for 20-25 minutes to enjoy them in easy-to-grab muffin form.
  4. Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 100g | Calories: 349kcal | Carbohydrates: 43g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 249mg | Potassium: 175mg | Fiber: 2g | Sugar: 21g | Vitamin A: 387IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg