Dole Banana Bread Recipe

Love baking bread? Explore 1,352 artisan and everyday recipes in The Breads Cookbook — from simple loaves to stunning sourdough.

Whenever I make Dole Banana Bread, I’m drawn to how simple ingredients transform into something so rich and comforting. The secret is using extra-ripe bananas for flavor, and a touch of sour cream for that perfect moist crumb. Toasted walnuts add crunch, while cinnamon brings warmth. If you’re curious about the step-by-step process and a few tricks to guarantee bakery-quality results, there are a few details you won’t want to miss.

Ingredients

Sure thing, let’s get right to it: here’s what you’ll want to gather if you’re making Dole’s Banana Bread.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 3/4 cup brown sugar, packed
• 2 eggs
• 2 medium bananas, ripe and mashed (about 1 cup)
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup walnuts, chopped and toasted

Now, a few things to keep in mind before you start hurling ingredients into the bowl like an overzealous game show contestant. The bananas—yeah, they really do need to be ripe. Like, “I’m worried these are going to walk away on their own” ripe. That’s where the flavor and sweetness come from, so don’t rush it with greenish ones unless you’re into bland bread (and who is?). The walnuts? Toasting them isn’t just a fancy chef thing; it straight-up makes them taste nuttier. Sour cream might seem like a wild card, but it keeps the bread moist, so don’t skip it unless you love dry, crumbly results. And don’t even get me started on cinnamon. It’s the secret handshake of banana bread. If you’re allergic to nuts or just hate them, no one’s judging if you leave them out, but the crunch does add a little magic. And if you’re feeling wild, swap in chocolate chips or dried fruit. Just don’t blame me if you eat half the loaf before anyone else gets a bite.

Steps

1. Preheat the oven to 350 degrees. Yes, before you even touch a banana. Trust me, you’ll forget otherwise. Commercial kitchens often preheat equipment early to maintain consistent cook times.
2. Coat a 9 x 5-inch loaf pan with cooking spray. Get those corners. Banana bread likes to stick where you least expect it.
3. Grab a medium bowl. Dump in 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Give it a little whisk. Pretend you’re on a cooking show.
4. In a big bowl, beat 1/2 cup softened butter and 3/4 cup packed brown sugar. Go for light and fluffy. If your arm isn’t mildly annoyed, you’re not done.
5. Crack in 2 eggs. Beat again, but don’t go Hulk-mode. Just until it’s mixed.
6. Mash up 2 medium bananas (about 1 cup, but you get bonus points for being imprecise). Add to the bowl with 1/4 cup sour cream and 1 teaspoon vanilla extract. Beat until everything looks like a delicious mess.
7. Pour the dry stuff from Step 3 into the wet stuff from Step 6. Beat until just combined. No over-mixing. This isn’t a CrossFit competition.
8. Stir in 1 cup chopped, toasted walnuts. Or sneak a few for yourself. No one’s looking.
9. Scrape the batter into your prepared pan. Even it out with a spatula. Lick the spoon if you’re feeling rebellious.
10. Slide the pan into the oven. Bake for 55–65 minutes. Start checking at 55. If a toothpick poked in the center comes out clean (well, not sticky), you’re golden.
11. Let it cool in the pan for 10 minutes. Try not to stare at it. Then loosen the sides and turn it out onto a rack.
12. Wait until it’s just warm to slice. Or don’t. Sometimes patience is overrated when there’s banana bread involved.

Dutch ovens are versatile cookware that can also be used to bake breads and loaves when you want even heat and moisture retention, especially using a cast-iron Dutch oven.

Cooking Tips

Ever wonder why some banana breads turn out dense while others stay perfectly moist and tender? For dole’s banana bread, I always use very ripe bananas for maximum sweetness and flavor. Don’t overmix the batter—just stir until the flour disappears. Toasting the walnuts before folding them in adds a deeper nuttiness. And always check doneness with a toothpick for that ideal, soft crumb.

Final Thoughts

How often do you find a recipe that truly makes the most of simple ingredients like Dole’s banana bread? I love how the ripe bananas, rich brown sugar, and toasted walnuts come together for a moist, flavorful loaf. Don’t skip the sour cream—it’s the secret to that tender crumb. Enjoy a warm slice with butter, and you’ll see why this recipe is a keeper.