Sour Cream Banana Nut Bread

Sour Cream Banana Nut Bread is super moist with a crunchy sweet topping.

Put those ripe bananas on your counter to good use and make a batch of this delicious quick bread. You can easily double or triple the recipe and then freeze the loaves!

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Why this recipe works:

If you love a good baking recipe, you’re going to be thrilled with this banana walnut bread recipe.

• It’s super moist because the recipe uses sour cream and a lot of ripe mashed banana.
• There’s a sweet and crunchy topping
• There are tons of walnuts and loads of smashed ripe banana in this recipe which means tons of flavor and great texture
• This banana bread freezes exceptionally well, so plan on making a lot if you have extra bananas

Ingredients used:

One of the things I love most about banana bread is that I almost always have everything I need in my pantry and refrigerator.

• Butter – make sure it’s nice and soft
• Granulated sugar and golden brown sugar – I find using both instead of one or the other yields the best results
• Eggs – I always have them at room temperature when baking
• Large ripe bananas – my ideal banana bread banana is yellow with lots of dark brown spots
• Vanilla – make sure you use pure vanilla extract and not imitation
• Sour cream – not lowfat
• All-purpose flour – unbleached recommended
• Baking soda – make sure it’s reasonably fresh when you use it for cooking
• Cinnamon – I almost always replace with Pumpkin Pie spice when I bake
• Salt – every sweet recipe needs salt
• Walnuts – when I bake, I always use raw (not dry roasted) nuts

How to make it:

1. First step is to cream together the butter and sugar, then mix in all of the remaining wet ingredients
2. The dry ingredients are sifted together and then mixed into the batter
3. Finally, the walnut pieces are stirred in
4. Next you will prepare the streusel topping
5. Pour the batter into a prepared loaf pan and cover with the streusel topping mixture
6. Bake the loaf for about an hour

Recipe tips:

• Bananas – The ideal banana is mostly yellow and just starting to brown. I will actually squeeze them while they’re still in the peel because it makes it easier to mash up the ripe banana once it’s in the bowl.
• Nuts – This recipe calls for walnuts but you can easily substitute with a different nut if you prefer. I’ve used pecans as well as macadamia nuts. Raw nuts are recommended over roasted.
• Baking tips –
  • You can either grease the loaf pan or use parchment paper. I prefer parchment so that as soon as it’s done cooking, you can lift the loaf out of the pan and pull the loaf out of the paper to cool. This will prevent it from getting soggy.
  • Be sure to insert a cake tester into the center of the loaf to ensure there is no wet batter before removing from the oven. If the top appears to be too brown, you can set the loaf lower in the oven to allow it to finish cooking without getting too browned on top.
• Freezing tips – 
  • The loaf or loaves (if doubling recipe) must be fully cooled before freezing.
  • Wrap in foil or plastic wrap to eliminate air and prevent freezer burn. I actually now wrap the loaves in freezer paper and then in foil.
  • This banana bread should last 6-12 months in the freezer as long as you’re able to prevent freezer burn. To enjoy, allow to fully thaw before slicing.

Related recipes:

There are so many things you can make with ripe bananas. Here are some of my favorite recommendations.

• Banana Bread Brownies – For this recipe I swirled together a banana batter with a dense chocolate batter. The result was absolutely amazing. Ever have a chocolate covered banana? Yeah, there’s a reason why those two pair so well together. 
• Banana Upside Down Cake – Not only is this one gorgeous, but I dare you to only eat one piece.
• Brown Butter Banana Bars – You know I love my brown butter.
• Banana Cupcakes – Topped with blueberry cream cheese. Oh my!
• Banana Bread Pudding with Rum Sauce – This is the kind of dessert that makes you want to walk 5 miles the next day just to burn off the calories. Worth it.
• Coffee Banana Smoothie – tasty and filling!
• Banana Cake – Secret brown butter in the cake and the frosting!
• Banana Zucchini Bread – super moist!

Sour Cream Banana Nut Bread

Prep20 minutes mins

Cook1 hour hr

Total1 hour hr 20 minutes mins

Servings 12 servings

Author Krissy Allori

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Sour Cream Banana Nut Bread is a super moist banana bread recipe with a crunchy sweet topping. Put those ripe bananas on your counter to good use and make a batch of this not-so-healthy banana nut bread. Whether you enjoy it for breakfast with a hot cup of coffee or as a late afternoon snack, you will love it!

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Equipment

• parchment paper
• Mixing Bowls

Ingredients 

½x1x2x

Banana bread:

• ▢ 1/2 cup butter softened
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup golden brown sugar
• ▢ 2 eggs slightly beaten
• ▢ 3 large ripe bananas mashed
• ▢ 1 teaspoon vanilla
• ▢ 1/2 cup sour cream
• ▢ 1 1/2 cups flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 cup walnut pieces

Topping:

• ▢ 1/2 cup brown sugar
• ▢ 1/2 cup flour
• ▢ 1/4 cup butter softened
• ▢ 1 teaspoon cinnamon
• ▢ 1/3 cup chopped walnuts

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Instructions 

• Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or heavily grease with butter.
• To make the bread: In a large bowl, cream together 1/2 cup butter, 1/4 cup granulated sugar, and 1/4 cup golden brown sugar. Add 2 eggs, 3 large ripe bananas, 1 teaspoon vanilla, and 1/2 cup sour cream. Mix until well combined.
• In a small bowl, combine 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Add large spoonfuls of the dry ingredients to the wet and stir just enough to fully incorporate all of the ingredients. Fold in the 1 cup walnut pieces.

To make the topping:

• Mix together the topping ingredients into a small bowl. Mix well to combine. 
  1/2 cup brown sugar, 1/2 cup flour, 1/4 cup butter, 1 teaspoon cinnamon, 1/3 cup chopped walnuts
• Pour batter into prepared pan. Drop crumb mixture over surface of batter. Cook in preheated oven for about 60 minutes or until a toothpick inserted into the middle comes out clean.

Notes

Makes 1 standard sized loaf

You may use two mini loaf pans in place of a single standard size loaf pan if you wish. Cooking time will be reduced, so remove from oven when center is cooked.

If you have a lot of ripe bananas, you may want to double or triple this recipe.

This banana bread freezes well. Just slice, wrap tightly with plastic wrap, and freeze until ready to eat. For longer storage you may also want to use freezer paper to keep it from getting freezer burn.

Nutrition

Calories: 387kcal, Carbohydrates: 42g, Protein: 5g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 62mg, Sodium: 312mg, Potassium: 227mg, Fiber: 2g, Sugar: 21g, Vitamin A: 475IU, Vitamin C: 2.8mg, Calcium: 49mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in February 2018 and has been updated with additional photos, information and cooking tips. Don’t worry – I didn’t change the recipe!