Sour Cream Banana Bread With Pecan Streusel Topping


There's something particularly comforting about the familiar aroma of banana bread wafting from the kitchen. It brings back memories of holiday baking marathons, cozy weekend mornings, and drop-in visits to grandma's house for a bit of baking. We updated the classic batter with a half cup of tangy sour cream and finished the loaf with our sweet pecan streusel topping. One bite and this recipe will become a new family favorite.Wrap up a few loaves in pretty baskets or decorative dish towels to deliver to friends and neighbors. Before you know it, they'll be requesting this banana bread recipe to share with their loved ones, too. Next time you have a bunch of ripe bananas sitting in the kitchen, forgo the classic recipe for something a little more interesting. A bit of stirring, an hour of baking, and you'll have a delicious loaf of banana bread that's ready to share with hungry visitors. Can't wait to dig in? We wouldn't think twice if you stole a slice for yourself first. Happy baking!

Active Time:
15 mins
Total Time:
2 hrs 15 mins
Serves 8 (serving size: 1 slice)
Sour Cream Banana Bread With Pecan Streusel Topping
Victor Protasio


  • ½ cup, plus 3 Tbsp. unsalted butter, melted, divided

  • 1 ¾ cups all-purpose flour, divided (about 7 1/2 oz.)

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup cup mashed very ripe bananas (from 3 medium bananas)

  • ½ cup sour cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • ½ teaspoon apple pie spice

  • ¾ cup coarsely chopped pecans

  • ½ cup packed light brown sugar

  • ¼ teaspoon ground cinnamon


  1. Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the melted butter; dust with 2 tablespoons of the flour. Hold loaf pan upside down, and gently tap on work surface to shake out excess flour. Set aside.

  2. Stir together granulated sugar and 1/2 cup of the melted butter in a large bowl until combined. Add eggs, mashed bananas, sour cream, and vanilla; stir well to combine.

  3. Stir together baking soda, salt, apple pie spice, and 1 1/2 cups of the flour in a bowl. Add to egg mixture; stir until just combined. Spoon mixture into prepared loaf pan.

  4. Stir together pecans, brown sugar, cinnamon, and remaining 2 tablespoons melted butter and 2 tablespoons flour in a bowl until combined. Sprinkle evenly onto batter in loaf pan. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 55 to 60 minutes.

  5. Let loaf cool 10 minutes in loaf pan. Gently turn out onto a wire rack; let cool completely, about 1 hour. To store, wrap in plastic wrap or aluminum foil, and store at room temperature up to 3 days.

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