Banana Nut Bread with Applesauce
Moist banana nut bread made with applesauce and sour cream, mixed in one bowl with no mixer. Very ripe bananas keep the crumb tender for days.
Everything comes together in one bowl in about 15 minutes. The secrets are very ripe bananas and stirring only until the flour disappears, so the loaf stays tender with a nicely domed top.
Instructions
- 1
Preheat the oven to 325°F (165°C). Spray a 9 by 5 inch (23 by 13 cm) loaf pan with cooking spray.
- 2
Peel the bananas into a large bowl and mash with a fork. Add the applesauce, sour cream, eggs and vanilla extract and whisk until combined.
- 3
Whisk in the granulated sugar and brown sugar until fully incorporated.
- 4
Add the flour, baking soda, baking powder and salt. Stir with a wooden spoon just until the flour disappears. The batter will look lumpy, and that is correct. Do not overmix.
- 5
Fold in the chopped walnuts with a few gentle turns.
- 6
Pour the batter into the prepared pan. Bake for 50 minutes to 1 hour, until an instant-read thermometer inserted into the center reads 200 to 205°F (93 to 96°C), the top is domed and cracked, and the edges have pulled slightly from the pan. If the top browns before the center sets, tent loosely with foil.
55 min
- 7
Cool in the pan for 15 minutes, then turn out onto a wire rack. Let it cool completely, at least 2 hours, before slicing.
15 min
I love how simple this loaf is: one bowl, a fork and a wooden spoon, no fuss. The applesauce and sour cream keep it moist for days, which is something I would expect from our Italian ciambellone, but here the walnuts add a pleasant crunch. The taste is warm and sweet with deep banana flavor and a gentle tang; I like a thick slice with a cup of coffee.
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