Moist Banana Nut Bread with Sour Cream & Streusel

Sliced banana nut bread with chopped nuts on top sits on a wooden board. Whole bananas, a bowl of pecans, and a glass of milk are placed nearby.

4.87 from 15 votes

Moist Banana Nut Bread with Sour Cream & Streusel

This banana nut bread with sour cream bakes up with deep banana flavor, warm cinnamon, tender crumb, and a nutty streusel topping. It's perfect for breakfast, brunch, or just standing in your kitchen with a fork and a slice.

Prep Time10

Cook Time1

Cool In Pan10

Total Time1 20

Course: Dessert, Quick Bread

Cuisine: American, Southern

Servings: thick slices

Author: Jenny DeRemer

Cost: $0.39 per slice

Equipment

Ingredients

Streusel

2 tablespoons unsalted butter melted and slightly cooled
¼ cup all-purpose flour spooned/leveled
¼ cup brown sugar, light or dark packed/leveled
1 teaspoon cinnamon
½ cup nuts chopped; pecans or walnuts work best
pinch Kosher salt

Bread

1 cup granulated sugar
½ cup unsalted butter melted and slightly cooled
2 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour spooned/leveled
1 teaspoon baking soda
½ teaspoon Kosher salt
½ cup sour cream room temperature
½ cup nuts chopped; pecans or walnuts work best
2 large (or 3 medium) bananas mashed; use brown, black or frozen bananas

Optional

1 teaspoon espresso powder enhances banana flavor profile if using bananas which are not overripe

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease or line a 9x5 loaf pan with baking spray or parchment paper or do both. If you don’t have parchment paper and are concerned about sticking, thoroughly grease the pan and dust it lightly with cinnamon, tapping out any excess before adding the batter. Set aside.
In a small bowl, mix together the flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Stir in the chopped nuts until evenly distributed. If omitting the nuts, add a little more flour to maintain the proper texture. Set aside.
2 tablespoons unsalted butter, ¼ cup all-purpose flour, ¼ cup brown sugar, light or dark, 1 teaspoon cinnamon, ½ cup nuts, pinch Kosher salt
In a large bowl, combine the melted butter and sugar until the mixture is smooth and slightly glossy. Add the eggs and vanilla and mix until everything is fully incorporated and the mixture appears light and uniform.
1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined. This ensures the leavening ingredients are fully distributed throughout the flour before mixing them into the batter.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher salt
Gently stir the dry ingredients into the wet mixture until no visible streaks of flour remain. The batter should look uniform but still thick. Be careful not to overmix, as this can result in a dense or tough loaf.
Fold in the mashed bananas, sour cream, and chopped walnuts until the mixture is evenly combined. The batter should be thick and cohesive, with the bananas fully incorporated and the nuts evenly distributed throughout.
½ cup sour cream, 2 large (or 3 medium) bananas, ½ cup nuts
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel mixture over the surface. Bake in the center of the oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.

Notes

Muffin Option - This batter makes about 12 large muffins (filled with roughly 1/3 cup batter each) or 24 smaller muffins (filled with about 1/4 cup each). Bake at 350°F for 18–22 minutes and check for doneness using a toothpick. Note: double the streusel ingredients if making 24 muffins so you have enough.

Storage Instructions - Store the fully cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freezing Instructions - Wrap the cooled loaf tightly in heavy-duty foil and place it in a labeled, freezer-safe zip-top bag. Freeze for up to 3 months. To thaw, place the loaf in the refrigerator overnight or let it come to room temperature (still wrapped) on the counter.

Nutrition