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Sour Cream Banana Bread with Walnuts

I love recipes that make use of overripe produce that might otherwise be destined for the garbage bin.  This sour cream Banana bread is a great recipe for the frugal cooks out there. It makes a great snack and easy breakfast on the go.Sour Cream Walnut Banana bread

Sour Cream Banana Bread

This banana bread starts as a thick, tangy batter full of mashed bananas, and comes out of  the oven with a golden-brown crust and a crunchy texture because of the chopped walnuts.

The sour cream gives the bread a tang and makes it very moist too.  With mother’s day coming up, this sour cream banana bread would be great to make ahead so that mom have breakfast (or brunch) in bed!.

For more breakfast ideas, check out these tasty breakfast recipes.

It seems that I can never get enough banana bread recipes. How about you?  If you are always looking for ways to use left over bananas, try this Banana Bread Recipe Kindle book from Amazon. It’s only 99c and should give you a lot of ideas.  (affiliate link)

Yield: 16

Sour Cream Banana Bread with Walnuts

Sour Cream Banana Bread with Walnuts

This sour cream Banana bread is a great recipe for the frugal cooks out there. It makes a great snack and easy breakfast on the go.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 cups of all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp of ground cinnamon
  • 1/2 tsp of kosher salt
  • 1 cup plus 2 tbsp of sugar
  • 2 eggs
  • 1/2 cup of vegetable oil
  • 4 bananas, very ripe mashed
  • 2 tbsp of sour cream
  • 1 tsp pure vanilla extract
  • 2/3 cup of chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, baking soda, cinnamon, and salt.
  3. Beat the sugar and eggs until light and fluffy. Continue to mix and drizzle in the oil. Add the mashed bananas, sour cream and vanilla extract until just mixed.
  4. Fold in flour mixture and the walnuts. (don't over mix...or the cake will be dry.)
  5. Pour into a greased and floured loaf pan and bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the loaf comes out clean.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 161mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 4g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.


 

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Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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