Classic Banana Bread

Classic Banana Bread

34

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

1 h 15 m servings 181 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

34
  1. 45 Ratings

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Most helpful positive review

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 chocol...

Most helpful critical review

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 comp...

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 comp...

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 chocol...

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 ...

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 v...

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. ...

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 wee...

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 le...

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!

I used whole wheat flour instead of all purpose and regular sour cream (loaded). Yummy! Great recipe!