Sour Cream Banana Walnut Bread

in
IMG_2176.jpeg

I’m loving baking in the new kitchen! Have I said that before? Probably! And I’ll be saying it again, I’m in love! So here’s another banana bread recipe. I just made a fantastic tahini banana bread which was so so good, but I saw this recipe not long after and really wanted to try it too! The tahini banana bread was oil based, and this one is butter based. I like having options so gave this one a try too. I’m so glad I did. I loved this banana bread. I can’t say whether I liked this one or the tahini one better (I didn’t have any slices left of the tahini version to compare) but there were both fantastic so you can’t go wrong either way.

As I said, this recipe uses 1 stick butter, and also has 1/2 cup of sour cream, so plenty of fat. The butter adds yummy flavor and the sour cream keeps it moist and tender. I added in walnuts and chocolate because that’s my favorite in banana bread. I’d probably add a bit more from the add-in standpoint next time, but it was still very acceptable! Add as much or as little as you like. Just make it!

IMG_2172.jpeg

Sour Cream Banana Walnut Bread
From The Vanilla Bean Blog
Ingredients

  • 1 1/2 cups (213 grams) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup pecan halves, toasted and chopped (57 grams) [I used a mix of raw walnuts, 30 grams, and chocolate shavings, 25 grams]

  • 1 cup (300 grams) very ripe bananas (about 3 bananas)

  • 1 tablespoon pure vanilla extract

  • 1/2 cup (120 grams) sour cream

  • 8 tablespoons unsalted butter (1 stick, 113 grams) room temperature

  • 1/2 cup granulated sugar (100 grams)

  • 1/2 cup packed brown sugar (100 grams)

  • 2 large eggs

Directions
Adjust an oven rack to the lower middle position. Preheat the oven to 350F. Grease an 8x4 inch loaf pan and line with a parchment sling.

In a small bowl, whisk the flour, baking soda, salt and pecans together. In a separate bowl, mash the bananas. Add vanilla and sour cream and mix until combined.

In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined. Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined

Pour the batter into the prepared pan and bake 45 to 55 minutes, until the top is dark brown and a wooden skewer or toothpick inserted into the center comes out clean. [I baked mine for 53 minutes and it was cooked well, for banana bread at least. I can’t think of a time when a banana bread I’ve made has baked all the way through in the center without being dry on the edges. My loaf had a small gooey center, but the edges were all cooked well, and even the end piece wasn’t dry. I wouldn’t want to bake it any longer. I like the gooey center the best!]

Transfer the pan to a wire rack and let cool for 20 minutes. Using the parchment sling, lift the loaves out of the pan, peel off the paper, and let the bread finish cooling on the wire rack.