Sour Cream Walnut Banana Bread is an enhanced version of an old favorite. Even so, it is difficult to find the right banana bread recipe…there are so many online! But hopefully you will remember this version as being moist, spicy and flavorful. It is an old favorite recipe, so I am posting it here for family and friends alike!
Put those overripe bananas to good use!
Those overripe bananas that sat on the counter too long are the perfect addition to Sour Cream Walnut Banana Bread. In fact, I secretly “forget” the fresh bananas until whoops gotta use them up! Is this you? I thought so. Turn all of those overripe bananas into banana bread and all will be forgiven.
No one really thinks about toasting banana bread, except for me. Yes, that’s right people! You can make some amazing French toast with Sour Cream Walnut Banana Bread. No syrup necessary…just serve with sliced fruit and a little butter. What a treat!
Of course, you can substitute pecans for walnuts in this recipe. You could even try salted roasted pecans as well. But walnuts are always my first choice for this recipe because I really love the slightly bitter flavor of walnuts nestled in the sweet swirls of banana flavor.
Lots of ways to enjoy this recipe!
You can also make tea sandwiches with by cutting the slices of banana bread in half and filling them with cream cheese, jam, or cream cheese mixed with jam. I need to make a video on all the ways you can use banana bread. I always seem to have too much banana bread on hand!
And yes, Sour Cream Walnut Banana Bread freezes well. Simply allow the loaf of banana bread to cool completely and then wrap in aluminum foil or place in a zippered freezer bag. I suggest that you slice the banana bread before you store it for easier serving. Enjoy!Print
Sour Cream Walnut Banana Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Category: Breakfast
Softened butter for greasing the baking pan (about 3 tbsp./42g)
2 cups all-purpose flour (250g)
1 tbsp. baking powder (12g)
½ tsp. baking soda (3g)
1 tsp. salt (4g)
½ tsp cinnamon (1g)
½ tsp nutmeg 1g)
½ cup sour cream or buttermilk (120g)
1 stick butter, softened (115g)
2 tbsp. vegetable oil (30ml)
1 cup brown sugar (125g)
½ cup sugar (62g)
1 ½ cups ripe mashed banana (337g)
½ cup milk (120ml)
1 tbsp. vanilla extract (15ml)
1 cup walnuts, chopped (114g)
Heat your oven to 350°F (176°C). Prepare two 8″ x 4.5″x 3″ (20cm x 11.5cm x 7.5cm) loaf pan by generously greasing and flouring the interior. For easier bread removal, line the bottom of the pan with parchment paper, but make sure to butter the parchment as well.
In a separate medium bowl, use a hand mixer to cream the sour cream (or buttermilk), butter, vegetable oil, brown sugar, sugar, and eggs. Beat for about 1 minute until well combined. Add the mashed banana and milk, continuing to beat for another minute.
Add the flour mixture by large spoonfuls, beating for about 30 seconds between each spoonful until all of the flour is incorporated. Stir in the vanilla and walnuts using a rubber spatula, scraping down the sides of the bowl so that the batter is evenly combined.
Pour the batter into your prepared pan. Bake the banana bread in the heated oven for 45 minutes, until a toothpick comes out clean from the center. Remove the banana bread from the oven, allow to cool for about 5 minutes, and then invert the cake onto a wire cooling rack. Remove any parchment paper from the bottom of the banana bread. Allow the banana bread to cool completely.