Rating: 4.5 stars 4.6
160 Ratings
  • 5 star values: 124
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4

This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
30 mins
total:
2 hrs
Servings:
12
Yield:
1 5x9-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.

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  • 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.

Nutrition Facts

339 calories; protein 4.7g; carbohydrates 43.5g; fat 17.2g; cholesterol 64.3mg; sodium 255.6mg. Full Nutrition
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