Prep 20 mins
Cook 50 mins
This recipe is so old the paper is yellowed and stained! It's a staple in our house and has been used for muffins, cake or bread. I've added cinnamon, allspice and nutmeg to really spice it up, or chocolate chips and nuts to make a special treat. It's always a huge hit and freezes well. It's moist, light and fluffy. This will make 4 loaves, so you may want to half it. But I like making two loaves and then a bunch of muffins, one loaf will get delivered to a neighbor, the other devoured by the kids and the muffins get frozen and pulled out for breakfast treats.
- 4 teaspoons baking soda
- 3 cups sour cream
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 2 teaspoons vanilla
- 4 -5 bananas, over ripe and mashed
- 1 teaspoon salt
- 5 cups flour
- mix sour cream and baking soda in a bowl, allow to sit and get foamy.
- grease and flour pans, and preheat oven to 350.
- cream butter, sugar and eggs.
- add sour cream mixture, vanilla, salt and bananas, mix well.
- slowly add in flour as you mix.
- a 9x5 loaf pan takes about an hour to cook and is done when a toothpick inserted in the center comes out clean.
This is a really tasty bread. I halved the recipe and got one big loaf out of it. I used yoghurt instead of sour cream and it seemed to do the job fine. Thanks!
This was really good... I used 5 very ripe bananas and also added about 3 tps of cinnamon and a dash of nutmeg... The flavor was perfect.... I just took the muffins out of the oven.... I'm preparing three loaves and a dozen muffins from the whole recipe..... I hope to get some good pictures as soon as the loaves are finished.... Thanks so much for sharing....
This is a delicious banana bread. The addition of sour cream made it really moist and tasty! I halved the recipe and got 2 smaller loaves. This is definately a recipe I will be making again and again.