This is seriously the BEST banana bread I have ever made.

Plus, this recipe is really versatile. You can add other nuts like pecans, chocolate chips, or even spices like nutmeg and allspice. I almost always make an extra loaf and freeze it for quick grab-and-go breakfasts all week long!

Banana bread can be stored on the kitchen counter, wrapped tightly in plastic wrap to keep it from going stale. Avoid putting the loaf in the refrigerator because it will make the bread go stale faster. It will keep for 3-4 days.

Banana bread is great for making ahead and freezing for mornings when you need a quick breakfast. Cut your loaf into slices, then wrap each slice individually in plastic wrap and then aluminum foil. Freeze for up to 3-4 months.

You can take the bread out to defrost in the morning and enjoy it later that day. Or, you can microwave it for about a minute for warm banana bread. Warm banana bread goes perfectly with a really big cup of coffee, in my opinion.


  • 1/2 cup butter melted
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas
  • 1/2 cup sour cream
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts chopped once*
  • US Customary - Metric


  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Preheat oven to 350 degrees and butter and flour a 9x5 loaf pan.
  3. In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
  4. Add the flour, baking soda, salt and walnuts, whisking it until just combined into the butter mixture until smooth.
  5. ............................................

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