Reviewed: Jan. 13, 2009

This bread is wonderful tasting and dose freeze well. Ever one loved the bread I made it for Christmas and gave out the banana bread for gifts. the only thing we changed was adding nutmeg to the recipe. This is a keeper thank you so much.

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TIGGER20

Cooking Level: Expert

Living In: Hillsdale, Michigan, USA

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Reviewed: Jan. 4, 2009

Super yummy, dense and spongy. I wanted a recipe that used sour cream and gave this a try and it was a hit. I made it in a hurry so perhaps that's why mine didn't rise much but that didn't matter. My hubby gave it his seal of approval saying that it was "pretty tasty!" this bread wasn't dry at all, really moist and dense and delish.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 14, 2008

The best banana bread recipe that I've ever try. Very moist and easy...definetely a keeper.

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carries

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Wylie, Texas, USA

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Reviewed: Dec. 14, 2008

SUPER Banan Bread!!! I have look high and low, for a recipe with Sour Cream. Thanks so much Cathy. THIS will now be my Christmas bread, every year!!! The other suggestions are great too. BUT, the sour cream makes ALL the difference.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: Dec. 8, 2008

Excellent. I bake it in a loaf pan and add semi-sweet chocolate chips. The chocolate really makes a difference with banana!

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MARIESUM

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 24, 2008

I have been making this recipe for 3 years now and I LOVE it! I have a banana allergy and this bread has just the right amount of banana for me to eat without having any problems. It always bakes up very moist. And I love that it makes two loaf pans. I've never taken it anywhere where I was not asked for the recipe.

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BAILEYKAT

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Hutchinson, Kansas, USA

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Reviewed: Nov. 10, 2008

I love this recipe and have used it for years. I sprinkle generously with cinamon sugar just before popping it into the oven.

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Katy

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

I didn't like this banana bread as much as I expected to. I followed the recipe except that I added 10 minutes to the baking time. The bread is very moist, but the sour cream flavor seems to cancel out some of the banana flavor. My husband likes it well enough and it is good, just not great.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Nov. 2, 2008

Substituted butter for margarine, added 1 additional cup of banana, 1 tsp nutmeg and 1 tsp of cinnamon. Used 1 cup brown sugar and 1/3 cup white sugar. Baked in 2 8x4 pans for 45 minutes. Delicious!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This is the best banana bread that I've ever made! It's very moist and everyone loved it.

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Debra

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Ocala, Florida, USA

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Reviewed: Oct. 15, 2008

I have to say this is the best banana bread I have ever had. I had never made banana bread before but will be buying extra banana's every week so that I can. I changed nothing made it just as written and it turned out beautifully. OH just for other people who hate to mix in this bowl and mix in that bowl this recipe turns out great even if you just throw it all in one bowl and mix.

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Chancemomma

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Reviewed: Oct. 2, 2008

This recipe is AWESOME!! I have tried to find a good banana bread recipe for years but so many of them turn out dry and the one's that were moist had so much butter/oil in them I felt guilty eating them. The sour cream in this recipe keeps the bread moist and helps balance the sweetness. I substituted the margarine for the same amount of salted butter and omitted the 1/4 t salt. I only used 1 C of sugar and it was plenty sweet. Mine was cooked in 40 minutes so be sure to check it early :) Thanks for sharing this recipe!

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Rebecca

Cooking Level: Intermediate

Home Town: Middlebury, Vermont, USA

Living In: Portland, Maine, USA

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Reviewed: Sep. 29, 2008

I've never had luck with making any type of breads in a loaf pan so I used a bundt pan... and it worked! The sour cream made the banana bread very moist. Thank you. Will make again.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Sep. 23, 2008

I love this banana bread. I did add some of my Pamered Chef Cinnamon Plus spice though. This gave it a little extra umph! Thank You very much for the recipe.

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SimplyCortney

Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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Reviewed: Sep. 14, 2008

I've been using this recipe for a couple of years, and I always get asked for a copy! Thanks for sharing Cathy!

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JHERCIK

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Reviewed: Sep. 10, 2008

This is the only banana bread recipe we use anymore! If you are looking for a quick bread that will be on the drier side this will not be for you - but if you are looking for a wonderfully moist banana bread recipe - you're going to LOVE this one! Cathy - thanks a million!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 10, 2008

my family loves this one its the best!!!!

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ajtio

Cooking Level: Intermediate

Living In: Baroda, Michigan, USA

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Reviewed: Sep. 5, 2008

I had some bananas that I really needed bake with and I never have found a good banana bread recipe so I try different ones on this site. I used this recipe and baked it in the bunt pan. It was FABULOUS! I have found a keeper! My family ate it within the day! No more left over banana bread. :)

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mama23cuties

Cooking Level: Expert

Home Town: Jackson, Ohio, USA

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Reviewed: Aug. 30, 2008

I have now made this bread several times...We love it...I have given it as gifts and kids love it as well...I didn't change one thing except added another banana...Otherwise perfect banana bread.

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Eve

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Reviewed: Aug. 21, 2008

I made this for a second time and this time I used non fat sour cream and margarine and whole wheat flour and I addded a whole pint of blueberries and it came out so moist and delicious! I took it with me to a meeting over the weekend and my friends couldn't stp talking about it, let alone devouring nearly all of the two loaves I had made!This has cemented it's place on my list of best desserts ever!

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Cathy's Banana Bread

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