Prep 15 mins
Cook 1 hr 15 mins
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".
- 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
- 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.
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!
This is the only way to make banana bread. The sour cream is a nice addition to your traditional recipe.