In The Kitchen
Southern Banana Bread
Southern Banana Bread is the the most moist banana bread recipe you will find. Packed full of flavor and walnuts.
Why is this bread so moist?
This is one of the most moist and rich tasting banana bread I have made. The sour cream is the reason for this. I have a muffin recipe that I use as a base for all my muffins and they are so rich and moist due to the sour cream.
Can I make this without the nuts?
Absolutely! I know there are many with nut allergies. Please be sure to clearly mark items if you make them for a bake sale or gift so the recipient understands what is in the recipe. This recipe is excellent with or without nuts.
How do I store?
Once you have baked the bread you can leave covered on the counter for your family to enjoy for about 4 days. You can also put in the refrigerator to extend that time. You can also freeze the bread by securely wrapping in plastic wrap then place in a freezer bag. Be sure to try to get the most air out of the bag before sealing it. You can store in the freezer for 2-4 months.
Southern Banana Bread
Ingredients
- 1/2 Cup Butter melted
- 1 Cup White Sugar
- 2 Eggs
- 1 tsp vanilla
- 1 1/2 Cups All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Sour Cream
- 1/2 Cup Walnuts chopped
- 3 Bananas medium
Instructions
- Preheat over to 350˚. Grease a 9x5 loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir in the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350˚ for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely .
