best banana nut bread with sour cream recipe

Written ByJenny Smyth Posted on
best banana nut bread with sour cream recipe
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The Best best banana nut bread with sour cream recipe

This banana nut bread with sour cream recipe is a game-changer for anyone looking for a moist and delicious dessert or snack.

I’ve been making it for years, and it’s always a hit with my family and friends.

The addition of sour cream gives the bread a richness and tenderness that’s hard to find in other recipes.

Plus, it’s incredibly easy to make, which is perfect for busy weeknights or special occasions.

I love that it’s also relatively healthy, thanks to the use of ripe bananas and walnuts instead of refined sugars and artificial ingredients.

Best Banana Nut Bread with Sour Cream

Best Banana Nut Bread with Sour Cream

4.6 from 586 votes

This moist and tender banana nut bread gets its rich texture from sour cream and ripe bananas. The walnuts add a pleasant crunch, making it a perfect breakfast or snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust with flour, tapping out the excess.
3This ensures the bread releases easily after baking.
4In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
5Set this dry mixture aside while you prepare the wet ingredients.
6In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until smooth.
8Add the mashed bananas to the butter mixture and stir with a rubber spatula until just combined.
9The batter will look slightly curdled, which is normal.
10Gradually add the dry ingredients to the wet mixture, stirring gently with the spatula until just moistened and no streaks of flour remain.
11Fold in the chopped walnuts, being careful not to overmix, as this can make the bread tough.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14The top should be golden brown and the edges will pull away from the pan.
15Let the bread cool in the pan on a wire rack for 10 minutes.
16Then turn it out onto the rack to cool completely before slicing.
17This resting time allows the texture to set properly.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Electric mixer
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 41g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For best flavor, use very ripe bananas with brown spots. You can substitute pecans for walnuts or add 1/2 cup chocolate chips for a sweeter version. Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How Best Banana Nut Bread with Sour Cream Works

This banana nut bread with sour cream is the recipe I always go back to because it is reliable and tastes amazing every time. The sour cream keeps it moist for days, and the nuts add a satisfying crunch that my whole family loves.

I make it for birthday breakfasts, holiday brunches, and even as a hostess gift when I visit friends. To store leftovers, keep the bread wrapped in plastic wrap at room temperature for up to three days.

You can also freeze individual slices for quick snacks later. To reheat, pop a slice in the microwave for 15 seconds or toast it lightly in the oven.

This bread is perfect for family gatherings because it pleases everyone from kids to grandparents. I hope you try it and love it as much as we do.

❓ Frequently Asked Questions About Banana Nut Bread with Sour Cream

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly. Just thaw them completely and drain off any excess liquid before mashing. The bananas will be very soft and may release more moisture, but that is fine. The sour cream helps balance the extra liquid, so the bread still turns out moist and tender.

2. What kind of nuts are best for banana nut bread?

Walnuts are the most common choice because they add a mild, earthy flavor that pairs well with bananas. Pecans also work great and give a slightly sweeter taste. You can use either one or even a mix of both. Just make sure to chop them into small pieces so they distribute evenly through the batter.

3. How do I make this recipe dairy free?

You can substitute the sour cream with a dairy free sour cream alternative or use plain coconut yogurt. The texture will be slightly different, but the bread will still be moist and delicious. Use a plant based butter or oil instead of regular butter. The baking time may need a few extra minutes, so check for doneness with a toothpick.

4. Why did my banana bread sink in the middle?

This usually happens if the bread is underbaked or if you opened the oven door too early. Make sure your oven is fully preheated and do not open the door during the first 30 minutes of baking. Also, use a toothpick inserted in the center to check for doneness. If it comes out clean or with a few moist crumbs, the bread is done.

5. Can I add chocolate chips to this recipe?

Absolutely. Chocolate chips are a great addition to banana nut bread. Fold in about 1/2 cup of semisweet or dark chocolate chips along with the nuts. The chocolate melts into the bread and adds a rich, sweet flavor. Just be careful not to overmix the batter once you add the chips.

6. How should I store leftover banana nut bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To serve, let it thaw at room temperature or warm slices in the microwave for about 15 seconds.

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