Sour Cream Banana Nut Bread
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!
Servings: 12 servings
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.
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.
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