Reviewed: Aug. 21, 2009

These were really good! I made the recipe exactly as written (but with fat free sour cream instead of plain), and they turned out very tasty. Perfect amounts, perfect temperature, even perfect baking time. My husband made a face when he saw me preparing them, "You're putting sour cream in the banana bread?," but when he tasted them he was very pleased. I'm always trying different banana bread/muffin recipes (some are too sweet or are too unhealthy written as-is), and this one is a keeper. They would also be good with a little cinnamon and/or nutmeg added, but it's not a requirement. Thanks, Tahoegirl!

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Reviewer:

Erin

Reviewed: Aug. 6, 2009

yummy recipe! very moist and flavorful!

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Reviewer:

kristenr

Reviewed: Jul. 26, 2009

These muffins are SO good. I can't even describe the taste... the texture... oh, they're wonderful. Every time we have bananas my family begs me to make them. I've learned they're even better when throwing in a handful of chocolate chips at the end of mixing. Yummy! 5 stars all the way; I'm keeping this recipe forever.

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Reviewer:

Jordan

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Jul. 9, 2009

might add a tad more salt. I added some pecans which worked well. might try the cinnamon and nutmeg next time as others did. really a great recipe!

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Reviewer:

sch

Reviewed: Jun. 28, 2009

This is the best lower-fat muffin recipe I've ever used. I was looking for something a little different and liked the idea of sour cream instead of the standard yogurt/applesauce. Made the following changes/additions: 1/2 AP and 1/2 whole wheat flour, brown sugar instead of white, low-fat sour cream (added a little extra), about a tablespoon of ground flaxseed, sprinkled in some cinnamon and nutmeg, and lightly covered the tops with a cinn/sugar mix and some fresh blueberries. The texture is awesome! Baked fully in 17 mins.

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Reviewer:

savecara

Reviewed: Jun. 24, 2009

I am super impressed with these muffins! I made them one night simply because I had two large overly ripe bananas, and most recipes seem to call for three bananas. I just wanted to get rid of my mushy produce, and expected some adequate muffins... But now I have to say, I think this is my FAVORITE banana muffin recipe on Allrecipes (and I've tried a few!). I just love that it's not obscenely sweet, and I think the sour cream makes them taste extremely moist (I used light sour cream)... no oil or butter needed! For my second batch, I threw in a handful of Ghiradelli semisweet chips... DECADENT!

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Reviewer:

GREENROSE04

Reviewed: Jun. 19, 2009

so good will make these over and over i couldnt stop eating them...thanks for the recipe these are delish!!...made them exactly as written.

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Reviewer:

sillasmiles

Cooking Level: Expert

Home Town: Durand, Michigan, USA

Living In: Shelby Township, Michigan, USA

Reviewed: Jun. 18, 2009

I used only 1 tsp of baking powder and fat-free yogurt instead of sour cream. I mixed the baking soda with the yogurt first, then stirred in the rest of the ingredients, wet first, then dry. Turned out nicely although they were a little less "structured" than a regular muffin would be. I will make these again and attempt a sugar-free version with Splenda.

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Reviewer:

kitchenfire

Reviewed: Jun. 14, 2009

What an excellent, guilt free way to use ripe bananas! No alterations needed, but if I made some it would be to add baking soda to the sour cream, then fold into the bananas/sugar/egg, then lightly stir in dry ingredients. This makes for a very light and airy muffin. You could also add 1/4 cup mini chocolate chips. As others have stated, plain yogurt can be used in place of sour cream.

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