A delicious and customary addition to the holiday spread is this recipe for Yorkshire pudding. The time must be just right if you plan to create this. I advise making the mixture the night before so it is ready to go when the roast beef is done.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 5×9-inch loaf |
Ingredients
- 4 very ripe bananas, divided
- 1 cup white sugar
- ¾ cup butter, melted and cooled
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts (Optional)
- 2 teaspoons white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
- Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
- Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 256 mg |
| Sugars | 23 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! I made it exact to the recipe this first time. Except, I made a cream cheese frosting! O. M. G. I might add more moisture next time, maybe a little cream to the batter but it is an excellent recipe! I did not use nuts but will next time.
Great
I’ve made this several times. It is the BEST banana bread. It comes out soft, moist and delicious. I skip the walnuts and add chocolate chips instead. It is devoured in this house.
Perfect
Outstanding!! So moist and delicious!
I have used other recipes for banana bread, but this one is the best! It was so moist and tasty. This is going to be my go to recipe from now on. ❤️
This is my favorite banana bread recipe, and now my go-to. I had never done the step of separating the mashed banana to fold back into the batter after it’s mixed, that gave it a great texture and lots of banana flavor. Moist but not too dense like some recipes I’ve tried. A keeper for sure!
I loved the cinnamon sugar topping. I added chopped pecans to go with it and it came out great!
I’ve made this recipe for 4 years now and will keep coming back, you’d think I’d have it memorized by now
I was pleasantly surprised how moist this turned out. I like a dense thick banana bread and this was amazing!!!
This turned out perfect. My husband said it was the best banana bread he’s ever eaten. It will definitely be made again….many times.
I am simply amazed at how wonderful this recipe turned out. This is going to be my go to banana bread recipe for forever
Super moist and simply amazing!!
My results were amazing. I did tweek the recipe by using 1/2 cup Splenda and 1/2 cup Splenda dark brown sugar.
I didn’t change the recipe at all. Perfect the way it is. Delicious! I only cooked it for 60 minutes
Best banana bread ever! I used pecans instead of walnuts and sprinkled a layer of cinnamon, nuts and sugar in the middle and on top.
It was a little denser than I usually make, it was good
very good! will make again
So good! My husband said it is delicious! He used cinnamon honey butter and absolutely loves it.
Super simple!
I wanted a recipe to use a container of sour cream that I had that was about to expire. I had used sour cream in the past but not in this quantity. This banana bread was a bit milder than I like. I like a more robust banana flavor. It was ok but not a recipe that I will use very often.