"This classic banana bread with sour cream bakes up light and moist." — BREAKSTONE'S
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mashed fully ripe bananas
BREAKSTONE'S Reduced Fat Sour Cream
2 1/4 cups
1 1/2 teaspoons
CALUMET Baking Powder
chopped PLANTERS Walnuts
The bread itself was very moist. I used 2 bananas which equaled 1 c mashed... Next time I would def used 3-4 bananas because the bread wasn't very distinctive. I also added some chunks of chocolate and used whole wheat flour. I baked it for about 50 min. at 350 The second time I baked this I used about 4 bananas skipped the chocolate cuz I didnt have any and added walnuts...very moist and delicious!!
My favorite banana bread recipe is one my mom got more than 40 years ago from a Home Ec teacher friend. It is a sour cream based banana bread, moist, delicious, and the standard by which I compare any other banana bread recipe I feel like trying. Using that favorite banana bread as a comparison, I find the bread made from this recipe is pale rather than richly golden brown, light and fluffy (more like cake) rather than being dense as a quick bread should be, rather flavorless and not nearly as rich and moist as it should be. Surprising, since this recipe calls for twice the amount of sour cream as mine does!
I wish my camera wasn't broken. This bread looks SO pretty. I used FF plain yogurt instead of sour cream and added a tsp. of vanilla. I seperated the batter between two greased loaf pans, which made them about half full. I didn't need to cover them halfway through and I didn't have any issues with the bread cooking too quickly on the outside. Very simple bread and the yogurt lends a nice tang. I'll make this again.
This is a *great* banana bread recipe! I have started looking for baked goods recipes with sour cream-- my fridge will always be stocked with it from now on. Make sure you add the cinnamon and vanilla-- they forgot to put it in the actual recipe but they have it in the video. I forgot 'til I put the batter in the pan so I put them in there and stirred LOL but obviously this is not ideal! Coating the pan with cinnamon sugar and sprinkling on top with a few extra walnuts (save some!) makes a big difference in presentation and taste of the crust :)
My kids are banana bread freaks so I doubled this recipe right away. I filled a bundt pan and had enough to make 12 additional muffins. This recipe bakes into a nice, fluffy, and moist bread. It's a little more on the "cake" side of the street than the banana bread recipe I am currently using. I've tried a lot of different banana bread recipes. This one ranks right up there with the best of them. We'll make this one again.
Perfect! My Family loved it! I had all of the ingredients in house. I added 1 tsp. vanilla and 1 tsp. cinnamon, baked for 1 hr. then covered in foil for 10 mins. more. Lasted for about a week and still very moist. Definitely NEEDS NUTS!
This came out very good - I doubled the recipe, using 5 small bananas, 2 eggs and 1/3 cup egg whites and subbing 1 cup white whole wheat flour, so I used 3 1/2 cups all-purpose flour. I also left the salt at 1/2 tsp. The loaves baked up perfectly in one hour, golden brown and moist, but not "gooey" like some banana breads get. Really nice recipe!
This came out very good and the first banana bread I have made with sour cream. I did like others and added cinnamon and vanilla to the mix and it came out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Banana Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 181
** Calories from Fat: 49
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