There’s something deeply comforting about banana bread — especially when it’s as rich, moist, and satisfying as Janet’s. This isn’t your average loaf. It’s the kind you make once and end up bookmarking forever. The kind that fills your kitchen with the nostalgic aroma of baked bananas, toasted walnuts, and warm vanilla, and somehow makes everything feel okay again.
What sets this version apart is the balance. The sour cream gives it a luxuriously tender crumb, the sliced bananas (yes, sliced, not mashed) create soft, sweet pockets of fruit, and the chopped walnuts add the perfect crunch.
It’s no wonder banana bread recipes skyrocketed by over 70% in search trends during the past few years — people are craving comfort that doesn’t skimp on flavor. Whether you’re baking to unwind, to use up those browning bananas, or to impress at brunch — this one delivers.
I often pair it with these Baked Cottage Cheese Eggs for a sweet-and-savory combo that keeps me full for hours. Or, for special occasions, serve it with a chilled glass of Strawberry Party Punch. It’s the kind of dish that plays well with others.
It’s a recipe I keep coming back to — not just because it tastes amazing, but because it feels like home.
My Favorite Things About This Recipe!
- A Cozy Start to My Weekend: I first made this banana bread on a cold Sunday morning, and honestly, the warm, nutty aroma filling my kitchen was enough to brighten my whole day.
- It Works Anytime, Any Way: Whether it’s a quick breakfast, an afternoon snack, or dressed up with a scoop of vanilla ice cream for dessert — this banana bread fits into my day with ease.
- It’s Flexible and Fun to Customize: Over time, I’ve played around with the recipe — swapping white sugar for brown for a richer taste, and tossing in dark chocolate chips when I’m craving something extra.
- Surprisingly Satisfying: With the mix of walnuts, sour cream, and eggs, this loaf keeps me full longer than I expected. It’s not just a treat — it’s actually satisfying.
- A Feel-Good Way to Fight Food Waste: Banana bread has quietly become a favorite in our home because it’s delicious and makes use of those overripe bananas instead of tossing them out. A win-win.
Janet’s Rich Banana Bread Recipe
Equipment
- Mixing bowls (2)
- Whisk or electric mixer
- Measuring cups & spoons
- Loaf pan (9×5-inch recommended)
- Spatula or wooden spoon
- Oven
- Cooling rack
Ingredients
- 1 cup white sugar
- ½ cup butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup chopped walnuts
- 2 medium bananas sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together sugar and melted butter until smooth.
- Add eggs and vanilla extract; mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually stir dry ingredients into the wet mixture.
- Fold in sour cream, sliced bananas, and chopped walnuts.
- Pour batter into the greased pan and smooth the top.
- Bake for 60 minutes or until a toothpick comes out clean. Cool before slicing.
Nutrition Info:
| Nutrition | Value |
| Calories | 291kcal |
| Carbohydrates | 36g |
| Protein | 3g |
| Fat | 16g |
| Calcium | 25mg |
| Sodium | 295mg |
Exciting Tips For This Recipe!
- Use sliced, not mashed bananas — and don’t overmix after adding them: This keeps little pockets of fruit in the bread that melt in your mouth. It’s what makes Janet’s version so rich and satisfying.
- Toast your walnuts before folding them in: Just 5–7 minutes in a dry skillet brings out their nutty depth and adds a subtle crunch that really pops.
- Add the sour cream at the very end: Fold it in gently — it locks in moisture and gives that velvety texture, but too much stirring can weigh things down.
- Rest your batter for 10 minutes before baking: This lets the flour fully hydrate and the flavors blend a little more. You’ll get a softer crumb and slightly higher rise.
- Use parchment paper along the bottom of your loaf pan: Not just for sticking — it makes it easier to lift the loaf out cleanly, which keeps the crumb from tearing when it’s still warm.
- Check doneness in two spots: Banana bread tends to bake unevenly due to the moisture — test with a toothpick in the center and near the edges.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
