Recipe By vjonsson
Rating
Published Mar 1st
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 1 9x5-inch loaf Calories 217.6

This is the moistest banana bread that I have ever tasted. It’s also very easy to make!

Recipe Ingredients

  • ½ cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ cup chopped walnuts
  • 2 medium bananas, sliced

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 217.6
  • Carbohydrate 27.4 g
  • Cholesterol 44.4 mg
  • Fat 11.1 g
  • Fiber 1 g
  • Protein 3.2 g
  • Saturated Fat 5.4 g
  • Sodium 218.9 mg
  • Sugar 15.5 g

Reviews

  1. Excellent recipe and I'm a novice to cooking. I did substitute the sour cream for lowfat banana yogurt and added a pinch of cinnamon. ADDED: I noticed I have had this recipe in my allrecipe.com recipe box for almost 10 years. Still good after all these years.
  2. This is a wonderful recipe! We are under contract for baking and use it frequently. A couple suggestions...when your bananas are ripening on the counter, throw them into the freezer - skin on! The day you plan to bake, pull them out and allow to partially thaw. All you need to do is cut the - Read more ...
  3. With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each - Read more ...
  4. With a few slight changes, this was the best banana bread I have ever tasted! First of all, do use room temp real butter and cream it with the sugar. Also, make sure your eggs are room temp. Sift the dry ingredients together and add 1tsp. cinnamon and 1/2tsp. nutmeg. Also make sure you use - Read more ...
  5. This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ingredients, and a full cup of mashed bananas instead of chopped up like Janet says.. more bananas and mashing them is - Read more ...
  6. This is quite simply the best banana bread I've ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread. I added 1/4 tsp cinnamon and 1/8 tsp ground cloves to the batter and 1/2- 3/4 cup semisweet chocolate chips in addition to the walnuts. Almost - Read more ...
  7. As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, causes them to be quite mushy and purple. I felt like I was biting into a bruise each time - Read more ...
  8. This is the best banana bread ever, and i have tried many looking for the best. Two suggestions 1) be sure to let your bananas become fully ripe with lotsa brown on the peel and a little on the fruit 2) i use three bananas for more moist loaf and more robust banana flavor
  9. Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no negative side effects. .................................... The second time I made it (after writing the review), I didn't have - Read more ...
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