The Very Best Nutty Banana Bread Final ShotI ♥ Batman. No, I really do. It’s something you should know about me. It’s a known fact around these parts. He’s been my favorite super hero since I was a wee one. While other girls were off playing Pretty Pretty Princess, (did I just date myself?) I was over here wearing a cape and jumping over my parent’s family room couch when they weren’t looking. Stick with me, I’ll explain why its important! So this morning I was making Anees’s breakfast (I know right, spoiled huh) and it was “sunny-side up day”. For some reason, the pan refused to cooperate with me. Here I was getting all frustrated. That’s another thing. I’m a perfectionist. Yes, even when it comes to a fried egg! But here I was grumbling at the pan, begging it. Pleading it. And it just wouldn’t give! That’s when hubby decided to quote Batman. “Why do we fall, so we can learn to get back up”. That logic applies whether it’s Gotham City or a fried egg. Day = instantly better! So what does this have to do with banana bread? Absolutely nothing. That’s right, nothing. Other than the fact that I love banana bread for breakfast. We all know that banana bread isn’t really dessert, it’s bread. Bread… as in breakfast. Duh. I can’t be the only one following this logic! The Very Best Nutty Banana BreadLet me share the goodies! I’m using apple sauce and sour cream to make this bread oh so moist and uber delicious. That’s right, I said uber. I also used walnuts and sweet shredded coconut. You could definitely switch this out for whatever you like… White/Dark chocolate chips, pecans, pistachios, and cranberries are just some of the many options! The Very Best Nutty Banana Bread Final Shot 8Happy baking, y’all!


Rating: 51

Active Time: 10 minutes

Inactive Time: 1 hour, 10 minutes

Total Time: 1 hour

Yield: 1 loaf or 12 cupcake sized Muffins


The BEST and ONLY banana bread recipe you'll ever need again. Throw in chocolate chips and other nuts if you desire! It's totally yours to play with!


  • 1/4 cup of old-fashioned oats
  • 1 and 1/2 cups flour (I used 3/4 cup whole wheat and 3/4 cup all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup coconut oil (see note)
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (about 3 bananas) very ripe mashed bananas
  • 1/2 cup sour cream
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon powder
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened coconut flakes


  1. Place a wire rack near the center of the oven and preheat the oven to 350 degrees F. Grease a 9x5x3 inch loaf pan (or line a muffin tray with 12 paper liners) and sprinkle the old-fashioned oats on the bottom. Set aside.
  2. In a medium bowl, sift together the flour(s), baking soda, and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, coconut oil, granulated sugar, and light brown sugar until fluffy. Add eggs one at a time and mix until just incorporated. Add the dry flour mix to the butter mixture in 3 batches, do not overmix. Add the bananas, sour cream, applesauce, vanilla extract, and cinnamon, mix until just combined. Stir in the walnuts and coconut flakes, and pour into prepared pan. Sprinkle the top with more oats and walnuts if desired.
  3. Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 10 minutes for a loaf pan and about 20-25 minutes for muffins. Let rest for 10 minutes in pan before turning out onto a wire rack to cool. Banana bread will last at room temperature for 5 days well wrapped.


Coconut oil: Depending on the time of year/ your location coconut oil may be in a solid state. For this recipe, I used 1/2 cup coconut oil in liquid state. If you do not want to use coconut oil, you can use a total of 3/4 cup (1 and 1/2 sticks) of unsalted butter. OR if you do not want to use butter, use a total of 3/4 cup coconut oil in liquid state.