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banana walnut bread loaf on crumpled parchment paper with ripe banana and scattered walnuts

Banana Bread Recipe with Sour Cream and Walnuts

AuthorLily Mellow
A soft, moist, naturally sweet banana bread made with sour cream and walnuts. One bowl, no mixer, and the most tender crumb you'll get from just two ripe bananas.
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Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Calories285 kcal

Equipment

  • 9×5 inch loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Wire cooling rack
  • Rubber spatula

Ingredients  

Wet Ingredients

  • 2 large very ripe bananas mashed (about 1 cup / 230g)
  • 1/2 cup unsalted butter, melted and slightly cooled 115g
  • 1 cup granulated white sugar 200g
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract 5ml
  • 1/2 cup sour cream (or plain Greek yogurt) 120g

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled 240g
  • 1 tsp baking soda 5g
  • 1/4 tsp fine sea salt 1.5g

Mix-ins

  • 1/2 cup walnuts, finely chopped 60g

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Mash the bananas until smooth and set aside.
  3. Whisk the melted butter and sugar together in a large bowl until combined.
  4. Add the eggs one at a time, whisking well after each addition until the mixture is slightly foamy.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  8. Fold in the mashed bananas, sour cream, and chopped walnuts until evenly distributed.
  9. Pour the batter into the prepared loaf pan and gently tap the pan on the counter to level the batter.
  10. Bake for 70 minutes. If the top browns too quickly, loosely cover with aluminum foil after about 35 minutes.
  11. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs.
  12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cool for at least 20 more minutes before slicing.

Notes

- Storage: Wrap tightly and store at room temperature for up to 3 days, in the refrigerator for up to 6 days, or freeze individual slices for up to 3 months.
- Substitutions: Replace sour cream with an equal amount of plain Greek yogurt. Walnuts can be substituted with pecans or dark chocolate chips.
- Tested Tip: Use room-temperature eggs to prevent the melted butter from seizing and creating an uneven batter.