Belfonte Dairy | From the Heart of Kansas City

Banana Nut Bread

This Banana Nut Bread recipe will soon become a staple in your kitchen…file this one away, because it is truly the best!


  • 3 large bananas (390g), over-ripe, mashed

  • 1/3 cup (100g) full-fat sour cream, room temperature

  • 2 large eggs (100g), room temperature

  • 1/4 cup (50g) vegetable oil

  • 1 teaspoon (5g)pure vanilla extract

  • 2/3 cup (165g) light brown sugar, packed

  • 1/4 cup (50g) granulated sugar

  • 1 3/4 cups (245g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 1⁄2 cups walnuts, chopped


Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 inch loaf pan with cooking spray and line the bottom of the pan with parchment paper to ensure the bread comes out cleanly after baking.

In a large bowl, whisk mashed bananas, room temperature Belfonte sour cream, room temperature eggs, vegetable oil, vanilla extract, light brown sugar, and granulated sugar together until the mixture is fully combined. It will not look smooth due to the bananas.

Slowly, whisk all purpose flour, baking soda, baking powder, and cinnamon into the wet ingredients. Do not mix past when you see the dry ingredients disappear, as over-mixing will lead to a denser bread.

Add chopped walnuts and other desired mix-ins to the batter and whisk until dispersed throughout.

Pour batter to your prepared pan.

Bake the bread for 40-50 minutes or until the top is golden brown, center is cracked, and
a toothpick inserted into the center of the bread should not comes out with moist crumbs.

Allow the bread to cool in the pan for an hour before removing it to avoid breaking it.

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