*Note- this recipe is by far the most popular on my blog so as of 11/11/16 I’m updating the photos a bit. The recipe hasn’t changed- it’s still perfect! I will say that I’ve made it with whole wheat pastry flour with wonderful results, as well as with half or all coconut sugar replacing the white and brown. Mini chocolate chips are a wonderful addition (I did a cup,) and you can bake this in an 8×8 square pan if you want to make more of a snack cake. (I’d just bake it for about 20-25 minutes instead!) Thanks for loving this as much as I do!I wasn’t going to share this recipe. Even though I have honest to goodness baked no less than 6 loaves of this in the last 3 weeks, it just didn’t seem blog-worthy. Not because it isn’t fabulous (it truly is,) but because it just seemed a little too boring and I honestly didn’t think anyone needs another banana bread recipe.

Ingredients :
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
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.
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.

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