This Pioneer Woman Banana Nut Bread is slightly sweet, extremely buttery and so easy to make!
Its moist texture is ideal. Its banana flavor is subtle but addictive. It’s simply delicious.
Plus, you only need simple ingredients and 20 minutes of preparation. Ripe bananas are used, so you don’t need to throw them anymore.
But be aware that the batter is very doughy. If you like dense caky texture, you’ll love this recipe!
Serve with fresh fruit and cream cheese for a delectable afternoon snack.
My Version of The Pioneer Woman Banana Nut Bread
- I’ve increased the amount of mashed banana.
- I’ve used a regular loaf pan, whereas Pioneer Woman uses a bundt pan in her banana bread recipe.
- I’ve skipped the baking soda but adjusted the baking powder (we don’t use baking soda in cakes in France)
- I’ve cut the sugar quantity and added only 1 cup. I’ve also used only on stick of butter instead of 2.
Pioneer Woman Banana Nut Bread Recipe
- Prep Time20 min
- Cook Time1h10 min
- Total Time1h30 min
How To Make It
Preheat the oven to 350oF. Then, use a little butter to grease your loaf pan before adding a little flour too.
Mash the overripe bananas with a fork in a large mixing bowl.
Cream butter with sugar.
Once you get the right texture, add the eggs gradually.
Add mashed ripe bananas and beat.
Next, take a separate bowl and add the dry ingredients. Mix the flour, salt, and baking powder.
Gradually add this flour mixture and the sour cream to the other ingredients in the larger bowl using your rubber spatula, alternating between the two.
Stir thoroughly until these ingredients are distributed in the mashed banana batter evenly.
Pour the prepared banana bread recipe into the loaf pan.
Allow it to bake for about 1 hour and 10 minutes.
Upturn your moist baked banana nut bread onto the cooling rack. Let it cool for a while before you slice it.
- You can help the bananas to ripen by leaving them inside a brown paper bag in a warm place.
- Melted butter will flavor the banana nut bread. But if you only have vegetable oil to hand, this is a good substitute.
- Don’t overmix the banana nut bread ingredients. You’ll get the best results if you just combine the ingredients, whereas overmixing can lead to a tougher texture.
- You can add a glaze to this Pioneer Woman banana bread bake. Mix milk, rum, cream, and lemon juice (1 tablespoon each). Add 1 cup of powdered sugar and whisk your glaze until it has a smooth consistency. Once your banana bread is cool, drizzle the glaze over the top.
- Add vanilla extract for more flavor, chopped walnuts or chopped pecans for a nutty touch or chocolate chips for more greed.
More Pioneer Woman Desserts
- Pioneer Woman Apple Crisp Recipe
- Pioneer Woman Peach Cobbler With Canned Peaches
- Pioneer Woman Texas Sheet Cake Recipe
More Banana Bread Recipes
Did You Like This Recipe?
Let me know in the comment sections! And don’t forget to leave feedback! ⭐⭐⭐⭐⭐
- 29 g Fat
- 65.3 g Carbs
- 9.5 gProtein
|Servings: Per Serving Size (based on 12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat29 g||37%|
|Saturated Fat14.2 g||71%|
|Total Carbohydrate65.3 g||24%|
|Dietary Fiber2.5 g||9%|
|Total Sugars28.6 g|
|Vitamin C14 mcg||72%|
Hello! I made this banana bread last night and was surprised it called for double the flour that all other loaf recipes called for. It almost overflowed from the pan even though my loaf pan was slightly larger than the one listed. I looked around to see if there was another other pioneer women banana bread recipe and I found this exact recipe under the Bundt pan version. You might want to check into that.
Thank you for taking the time to provide your feedback on this recipe. I appreciate your input and will definitely look into the flour quantity to see if it needs adjustment. I will also check the Bundt pan version you mentioned to make sure that the recipe is consistent across different formats. Thanks again for bringing this to my attention and helping me improve the recipe.
I just made this, it’s in the oven. Very full loaf pan…so is the flour measurements correct or a mistake.
Thank you so much for your comment and feedback! I’m sorry to hear that you’re having trouble with the measurements.
But I can assure you that the recipe is correct. The amount of flour listed may seem like a lot, but it’s necessary to achieve the perfect texture and rise for this recipe.
That being said, baking can be tricky, and there could be a number of factors that affect your results. What kind of bananas did you use (large or medium sized)?
If you’d like to try the recipe again, I would recommend using slightly less mashed bananas or reducing the amount of sour cream in the recipe to see if this helps prevent the loaf pan from becoming too full. If you also feel that the batter is too doughy, reduce the amount of flour (try 3 cups).
I hope this helps!