Best Banana Bread with sour cream and brown sugar
This is the best banana bread with sour cream and brown sugar, ever. Melt in your mouth moist, a brown sugar,nut and butter layer on the top and bottom – pure indulgence.
Servings: 8 slices (1 loaf)
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 4 Tablespoons unsalted butter melted and cooled plus 1 Tablespoon cold butter
- ¼ cup walnuts toasted and chopped
- 2 Tablespoons brown sugar firmly packed
- 1 ½ teaspoons vanilla
- ½ cup white sugar
- 1 large egg ,room temperature
- ½ cup overripe banana ,peeled and mashed well (about 1 banana)
- ½ cup sour cream
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 5 ½ by 3-inch loaf pan. Toast your walnuts. place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 6 to 8 minutes.
- Whisk flour, baking powder, soda, salt and sugar together in a mixing bowl and set aside. Now, mix 1 tablespoon cold butter, brown sugar, walnuts and one teaspoon of vanilla, in a small bowl.
- In a separate bowl, whisk mashed banana, egg, melted butter, sour cream and ½ teaspoon vanilla until smooth. Gently fold banana mixture into the flour mixture with rubber spatula until just combined. The batter will be lumpy with a few spots of dry flour – don’t over mix.
- Reserve 2 Tablespoons of the nut mixture to sprinkle on the top. Pack the rest of the nut mixture into the bottom of prepared pan.
- Pour the batter over the nut mixture, smooth the top and sprinkle the top with the remaining nut mixture. Bake until loaf is golden brown and toothpick inserted in center comes out clean and all parts of the loaf register between 200 degrees F and 205 degrees F, about 40 – 50 minutes, rotating pan halfway through baking.
- Let the loaf cool in pan on wire rack for 5 minutes. Remove loaf from pan and let cool for at least 1 hour before slicing.