Learn how to make the BEST banana nut bread there is! Super moist and loaded with freezer ripened bananas and walnuts. No dense and dry banana bread here! Don’t forget to save some slices of this for banana bread french toast on Sunday morning. 😉
What you’ll need:
3 medium bananas
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped English walnuts or nuts of your choice (pecans, black walnuts, almonds, macadamia’s, etc)
Let bananas ripen on the counter until speckled and then freeze for 1-2 days. Take out to thaw 4-6 hours before you want to make the bread. Cut off the ends and squeeze banana and juices from peel into a bowl and mash with a fork.
In a large bowl, cream together butter and sugar. Add in eggs and vanilla and mix well. In a separate bowl, combine flour, soda and salt. Add dry ingredient mixture to wet mixture and mix well. Add in banana puree and sour cream and mix well and finally mix in nuts. Pour batter into a greased 9″ by 5″ loaf pan and bake in a 325*F preheated oven for 60-75 minutes or until a toothpick or knife inserted into the center comes out clean. Let cool for 10 minutes in the pan and then turn out. Slice and serve or store in an air tight container for 5-6 days. Makes 1 loaf. Enjoy!!
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