Banana Bread

I love Banana Bread, but only when it’s super moist and as sweet as a cake. After some of my own tweaking I found one that fits the bill, and added an optional streusel topping that makes it even yummier!


  • 2 small (2lb) loaf pans (8inX4X2.5) or 12 muffin cups
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 1 tsp. baking soda
  • 4 large overripe bananas, mashed (approx 2 cups)
  • 1 tsp. vanilla
  • 1 tsp. banana extract
  • 1 tsp cinnamon
  • 1 cup walnuts chopped
  • [For the (optional) Streusel Topping:]
  • 1/2 cup flour
  • 4 tablespoons softened unsalted butter
  • 4 tablespoons sugar
  • (Double the streusel for muffins)


  1. Preheat oven to 350 degrees. Grease small loaf pans (8inX4X2.5) and line with parchment.
  2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
  3. Whisk together the flour and salt; combine with the butter mixture.
  4. In a separate bowl, add 1 tsp. baking soda to the sour cream; stir well. The sour cream will react with the soda, making it light and foamy.
  5. Add in the bananas, vanilla and banana extracts, cinnamon, and walnuts; stir well.
  6. Add this mixture to the main mixture; mix well.
  7. Pour into prepared pans.
  8. [Optional: Add Streusel topping]
  9. Combine flour, butter and sugar until crumbly.
  10. Sprinkle on top of batter.
  11. Bake for 50-60 minutes, 35 -45 minutes for cupcakes (1/4 cup batter) and 25-30 minutes for mini muffins.
  12. Cool for 10 minutes and then turn the loaf out onto a rack.

Original Recipe Source: Reluctant Entertainer – Secret Walnut Banana Bread by Sandy
Image Credit: Freshly Baked by Ginny, CC BY-SA 2.0