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 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
Equipment
Ingredients
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 mashed bananas each large banana gives about 1/2 cup 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
Instructions
- Preheat oven to 350°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 mashed 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 60 to 75 minutes or until a toothpick inserted into the middle comes out clean. Cooking time may vary, so ensure that the internal temperature is 200°F to 205°F before removing it from the oven.
Video
Notes
Makes one 9x5-inch loaf at 1x. If your pan is smaller, fill it no more than three-quarters full and bake any extra batter as muffins.
Baking time varies with your oven, pan and altitude. The bread is done when the center reads 200°F to 205°F on an instant-read thermometer. If the top browns too fast, lay a piece of foil loosely over it.
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. It tastes best within about 3 months.
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
