Description
A delicious and moist banana bread recipe made with ripe bananas, sour cream, and walnuts.
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup sour cream
- 1 cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, sour cream, and vanilla extract to the butter mixture, and mix well.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in the mashed bananas until evenly incorporated.
- Gently add the chopped walnuts if using, mixing just until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the loaf in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the bread to cool in the pan for about 10-15 minutes.
- Carefully transfer the loaf to a wire rack to cool completely before slicing.
Notes
- This banana bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For added flavor, consider adding chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg