Banana Nut Bread
The best thing about this banana nut bread is that it stays moist thanks to some sour cream in the batter. The recipe makes four loaves which will keep, tightly wrapped, for a few days at room temperature or they can be frozen.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe source: All Recipes
Serving: 1slice, Calories: 252kcal, Carbohydrates: 38g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Sodium: 172mg, Fiber: 1g, Sugar: 22g, NET CARBS: 37
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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