Sour Cream Banana Nut Bread
Sour Cream Banana Nut Bread is a super moist banana bread recipe with acrunchy sweet topping. Put those ripe bananas on your counter to good use andmake a batch of this not-so-healthy banana nut bread. Whether you enjoy it forbreakfast with a hot cup of coffee or as a late afternoon snack, you will loveit!Print Pin Rate SaveSaved!
Can you freeze the grated squash?
Yes! I like to measure out one cup of the grated squash (the amount used inthis recipe) and put it into Ziploc bags. Then when I am ready to make thisbread, I take the frozen squash out of the freezer (at least a day in advanceso it can thaw in the refrigerator).One thing to note is that your frozen squash will release a lot of water as itthaws. Be sure to drain the water before adding the squash to your bread.You’ll also notice that the thawed squash will have compacted into about 1/2 acup. Don’t worry about that! Just go ahead and add it to your recipe. It was afull cup before you froze it, so you’re good to go!Once you mix up the batter for the bread (please use a large mixing bowl,because this makes a lot of batter), you add in the grated yellow squash.Mix it together, then pour batter into a large bread pan (9×5) and bake for40-45 minutes.You can use a hand mixer or stand mixer for the batter, but I always just mixit by hand. That way, I’m sure not to overmix and activate any gluten.Once the bread has cooled for a bit, turn it out of the panand let it cool completely on a wire rack. Then top it with a wonderful lemonglaze and serve!I left this bread out overnight before glazing because I wanted the top crustto stay wonderfully crispy. If you put it in a plastic bag, the crust willabsorb the moisture in the bread and will no longer retain its wonderfultexture. Even though I left the bread out for so long, it still stayed supersoft.I suggest you just let the moist bread rest at room temperature, uncovered,and only add the glaze right before you plan to serve it.You can make summer squash bread with any type of summer squash! Try it withzucchini, too!You can also make this wonderful Lemon Bread using zucchini. If you have kidswho object to green things in food, you might want to stick with the yellowsquash, though 🙂Note: You can also make this bread in mini loaf pans! Bake for 30 minutes. Ifa toothpick comes out from the center with just a few crumbs, it’s done! (Youmay need to adjust the baking time depending on the size of your mini loafpans and how hot your oven cooks).This recipe adapted from a great zucchini bread recipe, Glazed Lemon ZucchiniBread from Lil’Luna.For more delicious summer squash bread recipes using zucchini, try CinnamonSwirl Zucchini Bread and Zucchini Orange Bread. Of course you can substituteyellow squash in these recipes as well!There is a great recipe on Smitten Kitchen for Zucchini Bread where shesuggests you leave the bread in the pan overnight, uncovered. That will keepyour bread wonderfully moist, but preserve the crunchy top!Did you make this delicious recipe? (It’s one of my all-time most popularrecipes!) If so, be sure to leave a comment and let me know how it turned out!
Ingredients for Lemon Yellow Squash Bread
Wet ingredients: * Vegetable oil (or olive oil) * Eggs * Buttermilk (can be made with regular milk and a splash of vinegar or lemon juice) * Lemon juice * Lemon zest * Grated yellow or summer squash (can use fresh squash or frozen)Dry ingredients: * Granulated sugar * All-purpose flour * Salt * Baking powderFor the optional glaze: * Powdered sugar * Lemon juice * Milk
How to make banana bread using applesauce
Start by mixing mashed bananas and sugar in a mixing bowl followed by theapplesauce. Then add the eggs one at a time and mix well after each addition.Mix in the Greek yogurt and vanilla and finish by adding the flour, bakingpowder and baking soda. Fold in half of the walnuts into the batter.Pour the batter into the prepared pan and bake in the oven for about 50minutes. Test the doneness by inserting a toothpick into the banana bread. Ifit comes out with raw batter, let it bake in the oven for another ten minutes.Cool the bread in the pan for about 10 minutes and then transfer it to acooling rack.
Can I freeze banana bread made with applesauce?
Absolutely! It’s so easy to freeze banana bread. It’s best to slice it andwrap each slice individually in a wax or parchment paper and freeze. You canfreeze banana bread slices for up to 3 months. To serve, simply thaw at roomtemperature or microwave.
Calories: 315kcalCarbohydrates: 60gProtein: 7gFat: 6gSaturated Fat:1gCholesterol: 42mgSodium: 91mgPotassium: 315mgFiber: 3gSugar: 33gVitamin A:88IUVitamin C: 4mgCalcium: 55mgIron: 2mgDid you make this recipe? Let us know how it was by leaving a comment and a5-star review!Sour Cream Banana Nut BreadHome » Baked Goods » Sour Cream Banana Nut Bread
Sour Cream Banana Nut Bread
Published:July 27, 2020 Updated: February 24, 2021 by Krissy 31 Comments Thispost may contain affiliate links. Please read my disclosure policy.Sour Cream Banana Nut Bread is super moist with a crunchy sweet topping.Put those ripe bananas on your counter to good use and make a batch of thisdelicious quick bread. You can easily double or triple the recipe and thenfreeze the loaves!”