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Janet's Rich Banana Bread

SUBMITTED BY: vjonsson      PHOTO BY: Redjetta

"This is the moistest banana bread that I have ever tasted. It's also very easy to make!"
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x5 inch loaf
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by bookchiq
Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no negative side effects. .................................... The second time I made it (after writing the review), I didn't have any sour cream, and so I substituted strawberry yogurt. Just thought I'd mention that it is quite tasty that way, too. :o)

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by TranceAddict
This is quite simply the best banana bread I've ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread. I added 1/4 tsp cinnamon and 1/8 tsp ground cloves to the batter and 1/2- 3/4 cup semisweet chocolate chips in addition to the walnuts. Almost all the reviewers agree that the bananas should be mashed, so I mashed them. This distributed the banana flavor evenly throughout the dough. I also advise against using a mixer for the batter. This would whip too much air into the cake and take away from its dense quality. I baked the bread at 325 and it was perfectly done in an hour and 15 minutes. It cuts easily, thinly and has a great crust. Thank you for a great recipe!

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2003 by HULAHOUND
This is one of the best banana bread recipes I have found. The sour cream adds a wonderful moist quality to the bread. I can't seem to make enought of it! Cherrie

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 219

  • Total Fat: 11.2g
  • Cholesterol: 48mg
  • Sodium: 237mg
  • Total Carbs: 27.5g
  •     Dietary Fiber: 1g
  • Protein: 3.2g

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