Banana Walnut Sour Cream Bread

Banana Walnut Sour Cream Bread
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Calories 240 cals
Total Fat 13 g
Cholesterol 46 mg
Dietary Fiber 1 g
Sodium 134 mg
Protein 4 g
Total Carbohydrate 28 g

Prep Time: 20 Minutes

Time to Table: 1 Hour 40 Minutes

Serves: 16


  • 1 cups sugar
  • 3/4 cup Daisy Sour Cream
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 cup ripe bananas, mashed
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts, toasted


Heat the oven to 350 degrees. Spray 4 (3x5-inch) baking pans with cooking spray. In a large bowl, combine the sugar, sour cream, butter, eggs and vanilla. Beat at medium speed until creamy. Fold in the mashed bananas. Add the flour, baking powder, baking soda and salt. Beat at low speed only until moistened. Fold in the nuts. Spread the batter into the pans. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans and then remove from the pans to a cooling rack; cool completely. Slice to serve. Store tightly covered.


Average Rating:
4.33333333333333 out of 0 5
Sandyozzy 12/27/2018

I made this and loved it. It came out moist, like a cake almost. Definitely recommend.

Mary O 07/18/2017

Just by watching banana nut (sour cream) bread on display at community meetings, the process looked complicated, but I was surprised at how easy it was to prepare.

YessieA 05/29/2017

I have tried several banana bread recipes, but none of them have used sour cream. This banana bread was super moist and had a great banana taste. This has replaced my banana bread recipe I used to make and it was devoured within minutes by the family. Here are my changes to the recipe. I used three ripe bananas. I don't measure the bananas I just use what bananas I have in the fruit bowl. Since I didn't have walnuts, I used mini chocolate chips. I also didn't have four pans for bread so I made a Bundt banana bread instead. I omitted the vanilla because I couldn't find any in the pantry. My bread baked for about 50 minutes since it wasn't ready in 40 minutes. Make sure to smash the bananas well unless you like the taste of mushy bananas in your bread. Thanks to @Influenster for the complimentary #DollopofDaisy sour cream I received to review. #gotitfree

EmmyLou 12/20/2016

I enjoyed this bread recipe. It was easy to put together and was very moist for days. Baking time says 35 to 40 minutes, and I realize all ovens are different, but I had my loaf in for 45 minutes and had mushy parts and a brown top. I will definitely try this again. I tested out the Daisy Sour Cream courtesy of Daisy

Tammie S 11/05/2016

This has been a staple in our household for several years now. It's super moist and scrumptious! Family and co-workers ask for it often. If there are any leftovers-that's a big IF-it makes a wonderful banana bread french toast!!!

Sammy 06/14/2016

The bread itself was super moist and tasty but it didn't taste much like bananas :( I've made banana bread so many times before this and I always get a good banana flavor so maybe it was the sour cream that mellowed the flavor out? So 3 out of 5 because the bread it made was really great but the flavor was lacking.

swampsister 05/23/2016

This is the first banana bread recipe that is moist. Will be my go to recipe from now on. Huge amount though and will yield 2 regular size loaves from one batch.

Bikerdad1 07/13/2015

This is the only banana bread recipe I use and the family loves it! It disappears quickly. Thank you for putting this recipe out there.

Susan 04/16/2015

Tasted too greasy. Prefer to use Ina Garten's yogurt recipe instead.

Lillybell201 10/16/2013

I used this recipe to make my banana bread yesterday and it came out super moist and delicious. It was a big hit in our family. This recipe is a keeper and is going in my personal recipe collection.

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