It’s no lie that my family loves bananas. We buy them multiple times a week. And sadly, there are some weeks when two or three bananas get so ripe and nasty and squishy that they are impossible to pack for lunch, and therefore get thrown out. But, we actually don’t throw them out. We freeze them to use for banana bread!
Sunday night we had just bought new bananas, and I noticed that two in the fruit bowl were super ripe and squishy. So instead of throwing them out or freezing them, I suggested that Padre and I make banana nut bread! He quickly found a recipe, tweaked it a little, and off we were making bread!
- 1/2 cup melted butter
- 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
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan. (or your mini loaves 🙂
- 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/sugar mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan(s).
- Bake at 350 degrees F for 60 minutes (or 45mins for mini loaves!), 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.
Y’all I am not a huge walnut fan in my banana bread, but this recipe is delicious! The loaves came out sweet but not too sweet, and light and fluffy thanks to the sour cream. I highly recommend this recipe if you have any old bananas laying around, or want to make something for breakfast or to give to friends! We gave a few loaves away already and I’m hankering to make some fresh loaves to keep for ourselves! 🙂
Have you ever used sour cream to lighten up a bread or cake recipe???