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!
- 158.51 ml butter, softened
- 314.66 ml sugar
- 650.62 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 2 eggs, lightly beaten
- 354.88 ml bananas, mashed
- 118.29 ml sour cream
- 236.59 ml walnuts, chopped
Directions See How It's Made
- Cream butter; gradually add sugar, beating with a mixer at medium speed.
- Combine flour with baking powder, baking soda, and salt, stirring well.
- Combine eggs, banana, and sour cream; stir well.
- Add flour to creamed mixture, alternately with banana mixture, beginning and ending with flour mixture. Mix until blended after each addition; stir in walnuts.
- Pour batter into greased and floured 9 x 5 x 3-inch loaf pan.
- 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.).
- Let cool completely on a wire rack. Yield 1 loaf.