Ripe Bananas Here We Come!
If you have a Nana, she probably has baked a banana bread for you. Nanas are good at those kinds of things. For starters, her name is IN the name of the delicious treat! The Nana in our family is my mom, and as long as I can remember she loves nothing more than whipping up her famous banana bread. Sometimes we have a new one on the counter before the last one is eaten. That is when we discovered how easy it is to freeze big thick slices of it in a sandwich bag for a morning when you have to have it immediately. Big thick slices filled with pecans or walnuts, along with just the right amount of banana flavor.
I like my banana bread toasted to add a bit more crunch. Our Nana has modified the recipe from time to time. She was especially excited when she started adding a brown sugar, cinnamon, and butter crumble on the top. The crumble added a baked crunchy sweetness to the already delicious banana bread – it was a hit! Sour cream makes the bananas stay extra moist, and last for days after it has been baked – if it lasts that long!
Secret Ingredient Alert….
From time to time, or all the time, I like to add a secret ingredient of my own. ( Don’t tell Nana ) One day when I was using the ripened bananas on our counter, I realized that I was dangerously low on vanilla extract. I decided to add a heavy tablespoon of Kahlua to the banana bread batter, and a star was born. It isn’t a strong flavor that you can pick up on right away, but it adds a richness and density to the already perfect banana bread.
Banana bread is the perfect beginning to your day, as well as a delicious indulgent midnight snack. Garrett and Maddie especially loved a slice after a long day at school. It also makes a wonderful welcome to the neighborhood gift. So get out your favorite loaf, bundt, or cupckake pan and start baking!Print
Nana’s Banana Bread
Delicious banana bread chock full of bananas, nuts, and sour cream. A buttery brown sugar crumbly topping is the perfect first bite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: baking
- Method: mixer
1/2 cup butter
1 1/2 cups sugar
3 large ripe bananas mashed
1 tsp salt
1 TB vanilla
1 TB Kahlua
2 cups flour
1 tsp baking soda
3/4 cup sour cream
1 cup whole pecans or walnuts
3 TB softened butter
3 Tb brown sugar
1 tsp cinnamon
Heat oven to 350 degrees
Prepare pan of your choice – loaf, bundt or cupcake pan by brushing with butter
Mix topping ingredients in a small bowl and set aside. Topping should be put on bottom of prepared bundt pan, or the top of regular loaf or cupcake pan
Cream butter and sugar for 3-4 minutes until light and fluffy
Add eggs one at a time mixing until just incorperated
Stir in bananas, salt, vanilla, and Kahlua until just blended
Add flour/baking soda mixture alternatively with sour cream until blended
Sprinkle topping on top or bottom of pan of choice ( see above )
Bake for 40 minutes for loaf or bundt pan or until tester comes out clean / bake 25 minutes for cupcakes