Cathy's Banana Bread

Cathy's Banana Bread

"Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!"
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Ingredients

1 h servings 200 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 195 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
  2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
  3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 954
  1. 1122 Ratings

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Most helpful positive review

This is a wonderful treat. When, I make this recipe, I make the following changes: add another cup of mashed bananas, use butter instead of margarine, use 1 cup brown sugar and 1/2 cup white sug...

Most helpful critical review

I MADE THIS RECIPE FOR MY HUSBAND. WE DID NOT CARE FOR IT AT ALL! I DID NOT LIKE THE SOUR CREAM IN IT. DO NOT WASTE YOUR TIME OR INGREDIENTS ON THIS ONE!

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Least positive
Newest

This is a wonderful treat. When, I make this recipe, I make the following changes: add another cup of mashed bananas, use butter instead of margarine, use 1 cup brown sugar and 1/2 cup white sug...

I've made this recipe time and time again and always get excellent results!! -I always stick to margarine, even though I'm tempted to use butter!! -I've been short on sour cream and added fla...

I've made this recipe several times and have varied it each time to see what kind of different results I could get. Here's what I've learned: First, grease (don't flour) a 9x13...second, incre...

This recipe is really great! I made some changes to make it even better. I substituted the sour cream with non-fat plain yogurt, the margarine with applesauce and 1 1/3 cup white sugar with 1 cu...

I have tried a lot of banana bread recipes and this is the best yet. I cut back to only 1 cup of sugar and added 1/2 cup of chopped walnuts. Very moist and disappears fast!!

Very good banana bread Cathy. I had bought a huge batch of bananas from Costco and very seldom do we get through them all before they start to turn brown. I mashed up 2 large bananas (a little...

I also used plain yogurt instead of sour cream and it came out so moist! This was by far the best banana bread recipe I have used. Excellent!

Really really good! I've never made banana bread before - not from scratch anyways. I used 3 bananas and had only 3/4 cup of sour cream (just barely enough, it was all I had!). I baked it in a d...

I've cut down the sugar content to 1 cup and it is still very sweet cause I used very ripe bananas. Excellent recipe. Thanks for sharing!

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