This delicious banana nut bread is super moist and a has crumbly topping. You can watch how I made it on my Instagram, Facebook, and YouTube page.
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Ingredients
1 cup of butter, melted
2 cups of sugar
4 eggs
1 tablespoon of vanilla extract
3 cups of all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 mashed bananas
1 cup of sour cream
1 cup of chopped nuts
Crumb topping
2/3 softened butter
2/3 brown sugar
1 cup of all purpose flour
1 teaspoon cinnamon
1 cup of nuts
Directions
Preheat oven to 335*F (168*C). Grease 2 8x4 inch loaf pans or 1 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs one at a time. Add vanilla and mix well.
In a separate bowl combine the flour, baking soda, and salt. Stir into the batter mixture 1/3 at a time until smooth. Finally, fold in the cinnamon, sour cream, nuts and bananas.
For the crumb topping: In a bowl, combine the softened butter, brown sugar, cinnamon, and all purpose flour. Mix with a fork or hands and sprinkle over each loaf.
Bake at 335* (168*C) for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool on rack for 10 minutes before removing from pans. Slice warm or let cool.
Extra Tip: You can store the bread in the refrigerator for 2 weeks or leave in on the counter at room temperature for a week. You can also freeze it for up to 6 months in an airtight container. When you are ready to eat just take it out of the freezer overnight and it'll be good as new in the morning.
I hope you enjoy my recipe. I'd love to see what you make by tagging me #sweetcouturemiami on Facebook or Instagram.