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

3 5

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.

5 5

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!

5 5

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