Cookie's Steak Pub Banana Nut Bread
Submitted by karyn_y
A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.
YIELD
1 servingsPREP
20 minCOOK
50 minREADY
70 minThis banana bread has restaurant roots, and you can taste it. Richer, moister, and more indulgent than your standard recipe.
Sour cream is the secret weapon here, keeping the crumb incredibly tender while brown sugar and a splash of orange juice add a warm caramel sweetness with a hint of citrus brightness.
Mashed ripe bananas and a full cup of chopped walnuts round it out with the flavors you came for.
Mix everything by hand, pour it into a big loaf pan, and let the oven do the rest. This one makes a tall, impressive loaf that slices like a dream.
Pro Tips
- Use the ripest bananas you can find. Brown and spotty means more sugar and deeper banana flavor
- Mix the batter by hand rather than with an electric mixer to keep the crumb tender and avoid overdeveloping the gluten
- Let the loaf cool in the pan for 10 minutes before turning out, or it may crack
- Wrap tightly in foil or waxed paper once cooled. This bread gets even better the next day as the flavors meld
Ingredients
Directions
In bowl, beat eggs.
Whisk in brown sugar and oil until thoroughly blended.
Add sour cream, cinnamon, baking soda, baking powder, orange juice, mashed banana, walnuts and flour mixing well preferably by hand.
Pour into oiled 12"x4"x4” loaf pan.
Bake in 375 oven for 50 minutes and until done.
Cool in pan on rack for 10 minutes. Loosen edges and turn out to complete cooling on rack.
Wrap in foil or waxed paper.
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