Banana Sour Cream Walnut Loaf Recipes

BANANA WALNUT SOUR CREAM BREAD

Steps:

• Heat the oven to 350 degrees. Spray 4 (3x5-inch) baking pans with cooking spray.
• In a large bowl, combine the sugar, sour cream, butter, eggs, and vanilla. Beat at medium speed until creamy. Fold in the mashed bananas.
• Add the flour, baking powder, baking soda and salt. Beat at low speed only until moistened. Fold in the nuts. Spread the batter into the pans.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans and then remove from the pans to a cooling rack; cool completely.
• Slice to serve. Store tightly covered.

SOUR CREAM BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
• Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
• Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

SOUR CREAM BANANA BREAD

Steps:

• Grease 1 large loaf pan.
• Cream margarine, sugar, eggs and vanilla.
• Add dry ingredients, then bananas, nuts and sour cream.
• Mix well.
• Bake at 350 F for 1 hour.

THE BEST BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
• In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOUR CREAM BANANA LOAF

Steps:

• Set oven to 350 degrees F.
• Grease four 9 x 5-in loaf pans.
• Cream butter, sugar and eggs.
• Mix sour cream and soda in a separate bowl; let stand until foamy.
• Add vanilla, bananas, salt and flour; mix well.
• Place in 4 prepared loaf pans.
• Bake for 50 minutes or until cake tests done.
• Note: mini chocolate chips may be added to the loaf cakes if desired, just bake a little longer (don't add too many chocolate chips, as the cake will take too long to bake and will overbrown while baking).

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

BANANA SOUR CREAM LOAF

Steps:

• Blend butter and sugar in a mixing bowl until light and fluffy. Add eggs and bananas. Beat until well blended.
• Sift flour, baking powder, baking soda and salt together in another bowl. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in nuts.
• Spoon into a 9"x5" loaf pan, greased and floured on bottom only. Bake at 350° for 1 hour and 15 minutes, or until tester comes out clean.
• Let stand in pan on a wire rack for 20 minutes. Remove from pan and cool.

OUR FAVORITE BANANA BREAD

Steps:

• Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
• Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
• Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
• Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

JANET'S RICH BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 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.