Rich Banana Bread

Rich Banana Bread is a classic, comforting treat that combines the natural sweetness of ripe bananas with a moist, tender crumb.

This recipe takes banana bread to the next level with the addition of sour cream, which adds a delightful richness and ensures a soft, fluffy texture.

Chopped walnuts provide a satisfying crunch, balancing the smoothness of the bread with a hint of nuttiness.

Perfect as a breakfast option, afternoon snack, or indulgent dessert, this banana bread is easy to make and guaranteed to become a family favorite.

Whether enjoyed warm with a pat of butter or on its own, each slice is a deliciously satisfying experience.

Ingredients :
1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

Preparation
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.

In a separate bowl, blend together the flour, baking soda, and salt.

Gradually stir the dry ingredients into the butter mixture until smooth.

Gently fold in the sour cream, walnuts, and sliced bananas.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert.

The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

For a twist on traditional banana bread, try adding chocolate chips for extra sweetness, or swap the walnuts with pecans, almonds, or hazelnuts for a different nutty flavor.

For a tropical variation, mix in shredded coconut, or add cinnamon and nutmeg for a warm, spiced version.

To make it healthier, substitute half the flour with whole wheat flour and use honey or maple syrup instead of sugar. If you prefer gluten-free, use a 1:1 gluten-free flour blend.

You can also turn the batter into muffins by baking it in a muffin tin for 20-25 minutes.

To achieve the best results, use overripe bananas for maximum sweetness and moisture, avoid overmixing the batter to keep the bread light and fluffy, and let the loaf cool completely before slicing.

Store it in an airtight container at room temperature for up to three days, refrigerate for a week, or freeze for up to three months for longer storage.

To store rich banana bread, first allow it to cool completely to prevent moisture buildup.

Once cooled, wrap the loaf tightly in plastic wrap, aluminum foil, or place it in an airtight container.

It can be stored at room temperature for up to 3 days in a cool, dry place.

For longer storage, refrigerate the banana bread for up to a week, ensuring it remains wrapped or in an airtight container to retain its moisture.

If you’d like to store it for an extended period, freeze the bread by wrapping it in plastic wrap and then placing it in a freezer-safe bag or container.

Frozen banana bread can last for up to 3 months.

To enjoy, thaw it at room temperature or warm slices in the microwave or oven for a freshly baked taste.

Calories: 220-250 kcal

Protein: 3-4 g

Fat: 10-12 g

  • Saturated Fat: 4-5 g

Carbohydrates: 30-35 g

  • Fiber: 1-2 g
  • Sugars: 15-18 g

Cholesterol: 40-50 mg

Sodium: 150-200 mg

Potassium: 150-200 mg

Calcium: 20-30 mg

Iron: 1 mg

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