A while back I made a banana bread using a recipe that got rave reviews, and I didn't like it at all. It was very, very dense, with not much flavor other than banana. Since then, I haven't made banana nut bread in a while. Fast forward to this past weekend, with a lot of overripe bananas, I decided to venture into banana nut bread making again.
There are so many banana nut bread recipes out there, it was hard to decide which one to try. I ended up going with Banana Sour Cream bread submitted by Esther Nelson on allrecipes.com. The original recipe can be found here.
I followed the recipe pretty much exactly as written, except I substituted pecans for walnuts. The recipe came out great, as I expected it would with the addition of sour cream to the bread. The bread was deliciously moist and light and fluffy. It tasted even better the next day, with the banana taste really coming through. The only alteration I would make to the recipe is that I would not dust the bottom of the pans with a sugar/cinammon mixture as the recipe directed. I thought this was an odd suggestion when I read it and it just created a sticky wet bottom to my breads that I didn't like.
After I made this recipe, I realized what I should have done was try a couple of different recipes, especially since I had so many bananas, and compare and decide which recipe is best. Oh well. The recipe as written, makes four banana nut loaves. A lot! Next time I probably will adjust the quantities to make a bit less.
Here is the recipe with my slight modifications:
Yields: Four 7×3 inch loaves
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped pecans
oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans.
In a large bowl, cream butter and sugar. Mix in eggs, mashed
bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and
flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.