In Memory Of Karen Nicole Smith, 1972 - 2016

How To Make Banana Nut Bread.

One thing you can’t get away from in the Caribbean is the love and appreciation of bananas. So this banana nut bread is a common visitor in our kitchen whenever we have bananas which are about to go bad (rude house guest though – never sticks around for more than a day and just disappear s without even saying bye). As a boy growing up on the islands I recall always having a bunch of bananas or plantains hung up to ripe in the shed adjacent to our home… watching it closely for the first sign of ‘yellow’ so we could attack. We usually lost out to the many birds in the area who would zero in before we would.

Like the banana fritters recipe I shared with you all a while back, this banana nut bread recipe is great for using ripe bananas which are about to go bad (over ripe).

You’ll Need…

4 ripe bananas
1/2 cup walnuts (chopped)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter
4 tablespoon sour cream
1 1/2 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla

You can also add some cinnamon and allspice to really give this banana nut bread that unique Caribbean flavor.

Notes: I used really ripe bananas (easier to mush) and it’s a great way to use bananas which are about to go bad. You’re probably wondering about the sour cream, but I assure you it will make this bread very moist and not dry as some banana breads are notorious for.

In a large bowl, place the sugar, salt and butter… we’ll cream it to a smooth consistency. I started off with a spatula but I opted for my hand mixer after, for easier work. If you have a freestanding mixer, remember to keep scraping down the side so you get the lovely creamy consistency we’re hoping for.

Now it’s time to add the eggs, vanilla and sour cream and continue to cream with your hand mixer for a couple minutes.

Now it’s time to add the dry ingredients, but before you do.. in another bowl, sift the flour, baking powder and baking soda together. This way they will mix evenly. This is when you would put the cinnamon and nutmeg if you want to add a bit of spice to the final bread. Since I didn’t want to over-work the dough, I did the rest manually with my spatula. Add the flour and in a folding motion.. mix well. You should have a smooth, thick dough by this time. I’m sure you can do this step with your mixer.. but on low speed and not for too long.

It’s now time to mush the bananas to add to the dough. In a large bowl I placed pieces of the peeled bananas and using a potato masher I went to work. It took a few minutes, but at the end I had a smooth banana mash.. ready for the dough.

Before we move on, it’s probably time to pre-heat your oven.. set it at 350 as we want this to bake slowly. Now pour in the mashed banana (puree) into the main batter and fold it in until it’s completely mixed. Remember not to over-mix.

Add the chopped pieces of walnuts and fold in, so every slice of the finished banana nut bread will have a little tasty crunch. I used a silicon baking mold and though I probably didn’t need it, I still hit it with a tiny bit of non stick cooking spray. If you’re using a conventional baking pan, do remember to grease with butter and dust with four.. or baking spray. You’ll notice that I had the baking mold on a cookie sheet.. that’s just for handing purposes (get in and out of the oven).

By now your oven should be ready… place it on the middle rack and allow to bake for 1 hour. After 1 hr it should be fully cooked, but do check with a toothpick. Insert a toothpick into the deepest part of the bread and if it comes out clean, it means it’s fully cooked. Due to variations in everyone’s oven… you may need some additional cooking time. This is exactly what I needed, so I had to keep it in the oven for an additional 15 minutes. You’ll certainly get mad having to wait an additional 15 minutes as your kitchen will have the lovely scent of baked banana nut bread goodness.

Allow to cool (if you can) before slicing and enjoy.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. Debi White
    September 15, 2020 / 4:13 am

    If I have one or two bananas left, I freeze them (peeled) so I always have at least 5-6 bananas on hand. If you don’t have enough super-ripe bananas, put fresh ones in the freezer overnight and they will be just like the over-ripe ones needed for banana recipes. I also add to banana bread, a couple of Tbsp’s. rum. Don’t worry about the alcohol any dissipates while baking and the rum adds the Island Taste. I have also added a couple of Tbsp’s of cocoa powder and a 1/2 tsp. allspice…yummy!

  2. Ruthie
    May 12, 2020 / 10:54 pm

    I tried this recipe. Best banana bread I have ever tasted.
    Thumbs up to you!!!

  3. Sabita Franklin
    December 21, 2019 / 2:06 pm

    Hi Chris . I followed the recipe and a banana bread came out very good. Love it . Keep up the good work!

  4. Frank Christo
    January 31, 2017 / 6:20 pm

    I made one last week without the nuts. Absolutely delicious. I am baking one at this moment but substituted blueberries for nuts. Will see how that comes out.

  5. rose
    January 13, 2017 / 8:50 pm

    Hey Chris I am considering making the banana nut bread. Can i substitute yogurt for the sour cream?

    • admin
      January 14, 2017 / 10:22 am


  6. Tracia
    January 7, 2016 / 11:32 am

    I made this banana nut bread for Christmas. My family loved it so much, I made it again on new years eve. Thank you so much. I am looking forward to prepare a few of your other recipes.

  7. Ruthie
    December 28, 2015 / 10:15 am

    Hi dear
    Your recipes are all amazing and I enjoy trying them at home. If I may though i would like to make a suggestion as I think is non cooks would really benefit. Do you mind including oven temperatures in your recipes. For example I have no idea at what temperature to bake the banana nut bread.

    Thank you and keep up the good works. Much success

    • admin
      December 28, 2015 / 2:43 pm

      I think I mentioned 350 (F) in the recipe.. If I didn’t my sincere apologies

  8. Lizz
    September 20, 2015 / 8:25 pm

    Hi Chris,
    I couldn’t find my old recipe book with a banana bread recipe and I suddenly thought about you. I was happy to find this recipe and tried it tonight. It is amazing !!!!.Everyone loves this banana bread.
    Thanks so much for sharing Chris.

  9. Eclyn Harper
    June 27, 2015 / 7:28 am

    Trippled the recipe due to the amount of bananas i had did’nt use eggs,orsourmilk,also used coconut oil instead of buttèr used only 2 cups of sugar because of the sweetness of the bananas.Never used baking powder and baking soda together before.My banana bread looked nice tasted super, finished in a one. Loved it. Before it was hit and miss now i kno ah nail it.

  10. Francine
    June 13, 2015 / 2:42 am

    HI Chris
    Love recipe keep up the good work.

  11. Gloria
    May 25, 2015 / 3:26 pm

    I will put the batter in cupcakes pan lined with paper cup s

  12. Gloria
    May 25, 2015 / 3:24 pm

    I have a spiritual event and I will fill the batter into cupcakes pan lined with papercups and see the result

  13. Christina
    April 10, 2015 / 11:51 am

    I did not think it was THIS easy to make Banana bread. Thanks so much from the recipe, the family loves it!

  14. David
    February 13, 2015 / 11:48 pm

    Tried this banana nut bread, had to make it several times because so many people wanted to try it. I made one vegan, I used a soy based sour cream, vegan butter, coconut oil with carob chips. It came out great. I did do one thing different. I put about 1/2c less sugar. I think the more ripe the banana the sweeter they are so less sugar is needed. Over all it was another great recipe. Thanks again Chris

  15. Cindy
    August 20, 2013 / 4:06 pm

    Hi Chris

    It cindy writing for the first time. I love your site good job man keep it up. My question is that i want to make more than one banana bread for my family is not so small how to double the recipe, or can you double the recipe and send me.

  16. Sommer
    November 3, 2012 / 9:53 am

    I tried this recipe with a mini chopper as my hand mixer: I did not have sour cream or walnuts, I did use banana flavored essence and some white rum. Let me tell you there was none the next morning and it did not come out of the oven until after 10pm. Great recipe Chris.this is the first time I baked something edible.

  17. September 26, 2012 / 2:00 pm

    Hi Chris first of all, great website man. And I absolutely love what you do. I was so happy to have found your site while searching for a new banana nut bread recipe for my mom. I am part of a small catering service in St. Lucia. Your recipe has been a hit with our guests. We added in the cinnamons and allspice and a few other spices as you suggested and this really kicks it up a notch. Thank you for providing a great resource for our Caribbean food. One love!

    • Lilly
      March 7, 2013 / 11:55 am

      Yayyyyy St Lucia 🙂

  18. July 3, 2012 / 2:47 pm

    I toast my nuts before I put them in (wow, that sounded weird lol) to bring out their flavour. I also used to be a melted butter person for banana bread, but am trying your recipe tonight. We'll see how long it lasts! (there are hungry people among me)

  19. Leesa
    May 18, 2012 / 12:15 am

    Looks yummy!!! I love banana recipes.
    Can you use this Banana Bread recipe with a loaf pan???

  20. Jacqui
    May 11, 2012 / 1:33 pm

    love your recipes… wish there was a Print feature so that I could save hard copies of my favorites.

  21. Chrissy
    March 28, 2012 / 1:34 pm

    Did you use brown sugar in this recipe or white?

    • Janetha
      April 17, 2012 / 6:33 am

      I think he used white. Take a good long look at the ingredients in the picture. when he creamed the butter and sugar the sugar there looks white and not brown. White sugar makes the creaming looks white but brown sugar would make the creaming look darker.

  22. Allana
    March 27, 2012 / 7:40 am

    if my husband is allergic to walnuts can I leave it out or use something else?

    • Lilly
      March 5, 2013 / 10:41 am

      Yes u can

  23. Liz
    March 22, 2012 / 5:21 am

    Any considerations for high altitude baking?

  24. Jparello
    March 13, 2012 / 1:11 am

    What flour self rasing/plain flour

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