5 Reviews

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!

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Kitzy July 25, 2008

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....

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gertc96 July 04, 2008

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.

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*Alia* June 22, 2008

I made the full recipe and got 3 loaves out of it. They took 1 hour 10 mins to come out done. 1 loaf is already gone so I'll have to rush one into the freezer before the 2 left dissapear! It was a very interesting way to make it. I've never heard of sour cream in banana bread before. Even with 5 bananas, I didn't find it had enough flavor though, so next time I'll be adding cinnamon or something to it.

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Sam #3 June 13, 2008

I halved this recipe and got 1 loaf and 4 jumbo muffins. I added chopped pecans also. This is a very unique way to make banana bread but very delicious. It's very light, moist and yummy. The loaf was done in 55 minutes. I didn't time the muffins, as I put them in the oven at the same time as the loaf and did not set a timer for them. I sent the loaf over to my MIL's and kept the muffins for me (Buddha is not crazy for banana bread). Next time I would definitely add some spice, as in the description, and maybe some ground ginger too. Thanks for sharing your recipe.

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2Bleu May 30, 2008
Bestest Ever Banana Bread