This banana nut bread is made with sour cream which makes it very moist with a nice flavor. I’ve tried a few banana bread recipes and this one is by far my favorite. It’s easy to make and always comes out delicious.
A while back I made 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.
I searched through many recipes online until I found I recipe on All Recipes. The reviews were good and I liked that it was a sour cream banana bread recipe. I’ve made a banana cake with sour cream, too, and it gives baked goods so much moisture.
Notes about this Recipe
- This recipe makes a lot of banana bread – four loaves! I think next time I will halve it, but the bread freezes really well so I stored a couple in the freezer for later.
- I love that you only need one bowl to make the batter. You cream the butter and sugar together and then add all of the other ingredients and it’s ready.
- The original recipe calls for chopped walnuts, but I used pecans instead because that’s what I had on hand.
- The other recipe also has you dust the bottom of the pans with cinnamon and sugar, which I did but I didn’t like it because it made the bottom of the loaves a little soggy. I’ve omitted this step in my recipe.
Texture and Flavor of the Sour Cream Banana Bread
Just as I suspected, the sour cream in the batter gives the bread a really nice texture. It adds moisture and my leftover bread stayed nice and moist even after sitting out at room temperature for a day or so. The sour cream also gives the bread a very subtle tanginess, which I like.
The banana nut bread is also very light and fluffy. It’s not dense and heavy like other recipes I’ve tried. The cake tasted even better the next day after the flavors had a chance to fully develop. The flavor of the bananas really shines.
How to Store Banana Bread
Like I mentioned, this recipe makes a big batch of bread but you can easily freeze it to have on hand for later or it will keep at room temperature for a few days, too.
- To store at room temperature, I don’t recommend slicing the loaves. Instead, wrap them tightly with plastic wrap and only slice off as much as you want. Keeping the loaves whole will prevent them from drying out.
- If you want to freeze it, you can freeze the whole loaves or the slices. For the loaves, wrap them keep them in a freezer-safe container or bag. For individual slices, wrap each separately and store them in a freezer bag. To thaw, you can leave a slice out at room temperature or warm it up in the microwave for 20 or 30 seconds.
More Snack Cakes and Bread Recipes
What I love about banana bread is that you can serve it for breakfast or as a snack cake with a cup of coffee. Here are a few more snack cakes you might like to try, too.
Banana Nut Bread
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas mashed
- 1 1(6-oz) container sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 tsp baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped pecans
- Preheat oven to 350°F (150°C). Grease four 7 x 3" loaf pans.
- In a large bowl, cream the butter and sugar until combined. Add the eggs, bananas, sour cream, vanilla, and cinnamon and stir to combine. Add the salt, baking soda, and flour and stir until just combined. Fold in the nuts.
- Divide the batter between the four pans. Bake the loaves for 1 hour or until an inserted toothpick comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.