Banana Sour Cream Walnut Loaf
A moist and flavorful banana bread with a delightful crunch from chopped walnuts. The tang of sour cream adds richness, making it perfect for breakfast, brunch, or a snack. Its sweet banana flavor combined with nutty notes appeals to all ages and pairs beautifully with coffee or tea.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and mashed bananas; beat until well blended.
- Sift flour with baking powder, baking soda, and salt.
- Add alternately with sour cream to banana mixture, stirring just to blend.
- Stir in chopped walnuts.
- Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf stand in the pan and cool.
- Wrap in plastic wrap to store.
Tips & Substitutions
For a richer flavor, consider browning the butter before creaming it with the sugar. If you're out of walnuts, pecans or even chocolate chips can be substituted for a different twist. Ensure bananas are overripe for maximum sweetness, and for a dairy-free version, plant-based sour cream works well.
Serving Suggestions
This Banana Sour Cream Walnut Loaf is delightful on its own or toasted with a pat of butter. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream alongside a slice. It also makes a great addition to a brunch spread with dishes like Overnight Layered Salad.
Storage & Reheating
To store leftovers, wrap the cooled loaf in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices in a freezer bag for up to three months. Thaw at room temperature or reheat in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Sour Cream Walnut Loaf contains roughly 378 calories, with 5g protein, 51g carbohydrates, and 18g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas can be used as long as they are thawed and well-drained. They are often sweeter and easier to mash, making them a great option for this loaf.
What can I use instead of sour cream?
If you don't have sour cream, plain Greek yogurt or buttermilk can be used as substitutes. Both will maintain the moisture and tanginess that sour cream provides.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean. Keep in mind that baking times may vary based on your oven, so it's best to start checking around the one-hour mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).