Banana Sour Cream Bread

Banana Sour Cream Bread

3636

"I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
  2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

3636
  1. 4717 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

FANTASTIC! I made this recipe 3 times before I really feel like I got it just right! Here are my discoveries: 1. I added just a dash of nutmeg and ground cloves. 2. I halved the recipe and made ...

Most helpful critical review

I cannot believe I'm the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were tot...

FANTASTIC! I made this recipe 3 times before I really feel like I got it just right! Here are my discoveries: 1. I added just a dash of nutmeg and ground cloves. 2. I halved the recipe and made ...

The very best even with my lower fat changes! My changes not only cut the fat in half, but also cut the calories in each serving by 100. NOTE: I halved the recipe. My changes for half the recip...

I cannot believe I'm the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were tot...

I have tried so many banana bread recipes, and this one is the best. The only recommendation I would make is putting aluminum foil over the bread the last 20 minutes or so of baking to avoid ha...

Just wanted to add this: if you make this bread with FAT-FREE sour cream instead of the regular kind, it won't turn out the same! It is dry and crumbly... not as good as the first batch... I wo...

Yummy! This is one of the absolutely best banana bread recipes I have ever tried!!! I had some bananas that were overripe so I decided to make this for my family one morning for breakfast. I ...

This banana bread was so good! It was very moist and, unlike other reviewers, it was not too sweet for me. I got three 9x5 loaves out of it, and baked them at 325 degrees to make up for the ad...

I love this recipe! I am a banana bread fan, so it isn't hard to please me, but my mother and sister are definitely anti- banana bread. Even they had to admit that "for banana bread, this is p...

Like others, I did not want to use that much sugar. I made 1/2 of the recipe and used 1 cup sugar + 2 eggs. Turned out great. Next time I may try 3/4 cup sugar. Great for "mini loaves" to gi...