Classic Banana Bread Recipe - Allrecipes.com
Classic Banana Bread Recipe
  • READY IN hrs

Classic Banana Bread

Recipe by  

"This classic banana bread with sour cream bakes up light and moist."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Heat oven to 350 degrees F. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.
  2. Pour into greased and floured 9x5-inch loaf pan.
  3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
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Footnotes

  • Kraft Kitchens Tips
  • Special Extra: Mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Dust greased pan with 1/2 of the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2009

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!!

 
Most Helpful Critical Review
May 25, 2009

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!

 

45 Ratings

Apr 22, 2009

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.

 
Jun 30, 2009

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 :)

 
Apr 20, 2009

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.

 
Jan 25, 2010

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!

 
Mar 02, 2011

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!

 
Sep 28, 2009

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!

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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