Tired of making same old same old banana waffles so I gave this recipe a try, and it turned out to be a keeper! This recipe is from Martha Stewart. The bread is very moist (even the next day) because the use of sour cream. It is sweet but there’s also a hint of saltiness which makes it very flavorful. I like extra crunch so I added some more (well… alot more 🙂) walnuts on the top, mmm… yum! No doubt the bread will make it back to our kitchen whenever we have overripe bananas.
Moist Banana Nut Bread Recipe (makes 1 loaf 9x5x3 pan)– Recipe from Martha Stewart
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (I used 2 large bananas)
1/2 cup shredded coconut (optional)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (I used toasted chopped walnuts to mix with the batter, and some extra untoasted walnuts to sprinkle on top)
- Preheat oven to 350 °F. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar in a bowl until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, coconut, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Sprinkle extra nuts on top if using.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
- Bake the bread on medium low rack so it is position at the center of the oven.
- Rotate the pan half way through baking to ensure even browning. If the top browns too quickly, cover with foil.