Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Awesome, moist easy recipe from Chicago Tribune food section.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F Beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 minutes.
  2. Add bananas and walnuts; mix to combine.
  3. Add sour cream, flour, baking powder, baking soda.
  4. Mix to combine.
  5. Transfer batter to greased 9 x 5 x 5 1/4 inches bread pan.
  6. Smooth surface with spatula.
  7. Bake until browned and toothpick inserted in center comes out clean, about 55 minutes.
  8. Cool in pan; wrap in foil.
  9. Can be kept up to 3 days at room temperature.
  10. Can also be frozen.
Most Helpful

This is a very moist bread, but it is missing something! It doesn't taste banana enough or sweet enough either. Otherwise it is full proof and presents well.

SAMMI'S MOM August 17, 2009

This is wonderful, better than my regular go to bread. I left out the nuts becasue I forgot to add them in, otherwise made exactly as directed. I did hae to bake about 10 minutes longer but I think that's because I used a slightly smaller bread pan...but it still came out baked perfectly all the way through and moist and smelled so fantastic! Thanks!

Laura123 January 25, 2008

This was sooo good! It's going to be my regular banana bread recipe from now on!

2bizzy October 26, 2007