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

USMETRIC

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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

READ REVIEWS (246)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
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.
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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REVIEWS

MORE MEMBER REVIEWS

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

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

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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