Spiced Banana Bread with Toasted Walnuts

Moist, warmly spiced banana bread with a toasty walnut crunch.

Spiced Banana Bread with Toasted Walnuts

Makes one 9x5" loaf

Moist, flavorful, and packed with warm spices and toasty walnuts—this banana bread is anything but basic. The sour cream adds richness, and the toasted nuts bring a perfect crunch.

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Ingredients

• ½ cup walnuts

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon kosher salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground allspice

• ¾ cup brown sugar (light or dark)

• ½ cup unsalted butter, at room temperature

• 2 large eggs, at room temperature

• ⅓ cup sour cream

• 2 cups mashed ripe bananas (about 4 medium bananas)

• 2 teaspoons vanilla extract

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Instructions

1. Prep the oven and loaf pan:
   Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with oil or nonstick spray. Line the pan with a strip of parchment paper (running lengthwise) with about a 1-inch overhang—this makes it easier to lift the bread out later.

2. Toast the walnuts:
   Once the oven is hot, spread the walnuts on a baking sheet and toast for 8–10 minutes, until fragrant. Let them cool slightly, then chop and set aside.

3. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

4. Cream butter and sugar:
   In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and brown sugar on high speed until light and creamy—about 3 minutes.

5. Add eggs and wet ingredients:
   Lower the mixer to medium. Add the eggs one at a time, beating well after each. Mix in the sour cream, mashed bananas, and vanilla extract until fully combined.

6. Combine wet and dry:
   With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until combined—don’t overdo it. Use a spatula to fold in the chopped walnuts.

7. Bake the banana bread:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
   Tip: If the top starts to brown too quickly, loosely tent the loaf with foil halfway through baking.

8. Cool and serve:
   Let the banana bread cool in the pan for 10–15 minutes, then use the parchment to lift it out and finish cooling on a wire rack. Slice and serve warm or at room temp.

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