If you’re on the lookout for a comforting, homemade treat that’s perfect for breakfast, snack time, or even dessert, this Rustic Nutty Banana Bread is a winner. Packed with ripe bananas and crunchy walnuts, it brings a warm, nutty flavor to your table with just the right touch of sweetness.
All-purpose flour provides the structure for our banana bread. It’s the base that holds all the deliciousness together. Baking soda acts as our leavening agent, giving the bread its rise and fluffy texture. A bit of salt enhances all the flavors, while a touch of cinnamon adds warmth and depth.
Unsalted butter adds richness and helps create that tender crumb we all love. We cream it with sugar to get our sweet base going, while eggs add moisture and help bind everything. A splash of vanilla extract complements the banana flavor beautifully.
The star of the show, ripe bananas, not only provide natural sweetness but also keep the bread moist. Sour cream is the secret ingredient that adds a subtle tang and ensures every slice stays soft. Finally, walnuts bring a crunchy contrast that makes each bite interesting.
This banana bread pairs beautifully with a dollop of whipped cream or a smear of cream cheese. For a cozy breakfast, serve it warm with a pat of butter and a drizzle of honey. It also makes a delightful afternoon snack with a cup of tea or hot cocoa.
First things first, preheat your oven to 350°F (175°C). This ensures our bread bakes evenly. Grab a 9x5 inch loaf pan and give it a good greasing. This helps the bread release easily after baking.
In a medium bowl, whisk together your dry ingredients: flour, baking soda, salt, and cinnamon. This step ensures that everything is evenly distributed, which is key for a consistent bake.
In a large bowl, cream the softened butter and sugar until it’s light and fluffy. This usually takes a few minutes and is best done with an electric mixer. Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth. Stir in the vanilla extract.
Now, it’s time to bring in the bananas and sour cream. Mix them in until the batter looks well combined. Don’t worry if there are a few small lumps; they’ll add character to your bread.
Gradually add the dry ingredients to the wet ingredients. Mix just until you don’t see any more streaks of flour. Overmixing can make the bread dense, so keep it gentle. Finally, fold in the chopped walnuts with a spatula.
Pour the batter into your prepared loaf pan, smoothing the top with the back of a spoon or spatula. Pop it in the oven and let it bake for about 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes. This helps it firm up a bit. Then transfer it to a wire rack to cool completely before slicing.
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