This post may contain affiliate links. Please read our disclosure policy.

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!

banana nut bread with brown sugar
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

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
banana nut bread recipe with sour cream

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
process photos of how to make Sour Cream Banana Nut Bread with streusel topping

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.

super moist banana bread recipe

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

Pin this now to save it for later

Pin It

Sour Cream Banana Nut Bread

Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Servings 12 servings
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!

Video

Ingredients 

Banana bread:

Topping:

Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

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 butter and sugars. Add eggs, bananas, vanilla and sour cream. Mix until well combined.
  • In a small bowl, combine flour, baking soda, cinnamon, and 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 walnuts.

To make the topping:

  • Mix together the topping ingredients into a small bowl. Mix well to combine. 
  • 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!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

4.98 from 37 votes (16 ratings without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

59 Comments

  1. 5 stars
    I made this the other day. I looked for a recipe with a lower amount of sugar and found yours. (I didn’t add the topping as I wanted less sugar) It turned out excellent. It took 60 min exact to bake.
    DELICIOUS!!! I will be making this again for sure 👌