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Easy Moist Sour Cream Banana Walnut Bread Recipe

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This sour cream banana walnut bread is unbelievably moist with a perfectly balanced flavor and a satisfying walnut crunch. It’s a foolproof recipe that turns skeptics into believers, making it the perfect comfort food for any occasion.

Ingredients

Scale
  • 3 large very ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup sour cream (full-fat preferred)
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For easy removal, line the pan with a strip of parchment paper, leaving overhang on each side.
  2. In a large bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are fine). You should have about 1 1/2 cups.
  3. To the mashed bananas, add the melted butter, sour cream, sugar, eggs, and vanilla extract. Whisk until smooth and well-combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula or wooden spoon until just combined (a few small lumps are fine). Do not over-mix.
  6. Fold in the toasted walnuts, reserving a small handful for the top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved walnuts on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (heavily speckled or black). Toasting the walnuts is essential for flavor. Do not over-mix the batter to keep the bread tender. The bread stays moist for up to 4 days at room temperature when stored in an airtight container. It also freezes well for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, walnut banana bread, moist banana bread, easy banana bread, quick bread

Find it online: https://forkmila.com/easy-moist-sour-cream-banana-walnut-bread-recipe/