Our Favorite Banana Bread

READY IN: 1hr 30mins
Recipe by No MSG

I've had some very blah banana breads, but this one is wonderful. My husband found this one to use one day when we had a bunch of bananas that weren't getting any younger. My co-workers loved it recently when I made it for a breakfast at work. This is from a cookbook called "America's Best Recipes". In the book, the recipe is called "Banana, Sour Cream and Walnut Loaf".

Top Review by lauralie41

I was a little worried at first because the batter baked over the pan and into my oven. Next time I will split the batter into two loaf pans or make sure I have a cookie sheet under the loaf pan. The aluminum foil helped a lot and the edges did not burn. This banana bread is wonderful! The top is nice and golden brown with a bit of crunch. A very moist bread with just a hint of walnut flavor. For us, this is the perfect banana bread! Thank you No MSG for posting this great recipe!

Ingredients Nutrition


  1. Cream butter; gradually add sugar, beating with a mixer at medium speed.
  2. Combine flour with baking powder, baking soda, and salt, stirring well.
  3. Combine eggs, banana, and sour cream; stir well.
  4. Add flour to creamed mixture, alternately with banana mixture, beginning and ending with flour mixture. Mix until blended after each addition; stir in walnuts.
  5. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan.
  6. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pck inserted in center comes out clean. (Shield with aluminum foil to prevent excessive browning.).
  7. Let cool completely on a wire rack. Yield 1 loaf.

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