Discover the magic of homemade banana bread with Janet’s Rich Banana Bread recipe. This classic loaf is incredibly moist, thanks to the addition of sour cream, and packed with the delightful flavors of ripe bananas and crunchy walnuts. Whether you enjoy it for breakfast, as a snack, or as a dessert, this banana bread is sure to become a beloved favorite in your household.
Baking Janet’s Rich Banana Bread has always been a special tradition in our family. My husband and I first discovered this recipe during our early years together, and it quickly became a symbol of comfort and love in our home. The sweet aroma that fills the kitchen as it bakes brings back countless fond memories of lazy Sunday mornings and cozy afternoons. Our kids absolutely adore it, and it’s always the first thing they ask for when they see overripe bananas on the counter. This banana bread is more than just a treat; it’s a cherished part of our family’s story.
Why This Rich Banana Bread Recipe is a Must-Bake
- Super Moist Texture: The addition of sour cream ensures a perfectly moist and tender crumb.
- Rich and Flavorful: The combination of ripe bananas, vanilla, and walnuts creates a deliciously rich flavor profile.
- Simple Ingredients: Made with pantry staples, this recipe is easy to whip up any time you have ripe bananas on hand.
- Perfect for Any Time of Day: Enjoy it as a breakfast treat, an afternoon snack, or a satisfying dessert.
- Family Favorite: Loved by both kids and adults, this banana bread is a guaranteed hit.
Ingredients
- 200g (1 cup) white sugar
- 115g (1/2 cup) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 190g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 120g (1/2 cup) sour cream
- 60g (1/2 cup) chopped walnuts
- 2 medium bananas, sliced
Directions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix Wet Ingredients: In a large bowl, stir together the white sugar and melted butter until well combined. Add the eggs and vanilla extract, and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the butter mixture until the batter is smooth and well combined.
- Add the Final Touches: Gently fold in the sliced bananas, sour cream, and chopped walnuts until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Slice, serve, and enjoy!
Notes
- Substitutions: You can replace walnuts with pecans or chocolate chips for a different twist.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for longer storage.
- Serving Suggestions: This banana bread is delicious on its own, but you can also serve it with a spread of butter or cream cheese. It makes a great accompaniment to a hot cup of tea or coffee.
