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 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!