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Very good, the sour cream made it yummy!
Yummy. The 1st batch I made exactly as written...wonderful and the 2nd batch I added another banana (4 med bananas) and it was even better. This recipe can be modified a bit...is yummy however you make it!
Love!! And so easy!
This made a great snack on a snowy cold evening. Made for Name that Ingredient.
Delicious! Super moist and dense. I may have added a bit more bananas than called for (3 ripe bananas), but it turned out fantastic :)
Simply THE best banana bread recipe I've ever come across (and I've made A LOT of banana bread!). This recipe is absolutely perfect. The crust of the bread was nice and golden brown, which reminded me of a pound cake, and the banana flavor was divine. I think the sour cream adds something extra special to this bread, and I drizzled mine with a vanilla glaze afterwards. It was eaten in less than 2 days! My husband requested I make this again and again, and I will. Thanks for posting!!!
Yummy! I substituted ricotta cheese for the sour cream and added 1/2 cup semi-sweet chocolate chips. I baked it in a 9 x 13" pan for 25 min. I cut them into squares and pack them for my girls' lunches.
Loved it, warm and cold. Fantastic texture~~moist and held together but not gummy. Not too sweet. Found it took a little longer to bake, but that might be the altitude.
Loved this!!! I made these into muffins and topped them with cream cheese frosting. It made 18 muffins. They were delicious! Thank you for sharing this great recipe!
This was ok. It was pretty moist, but I felt it could use more flavor (maybe adding chocolate chips or doubling the bananas next time :))