Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is the best banana bread I have ever had!! It is so moist, I believe it is due to the over ripe bananas and the sour cream. You must try it!!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly.
  3. Add the honey and mix well.
  4. Sift in the dry ingredients.
  5. Blend well.
  6. Add sour cream, bananas and vanilla; again blend well.
  7. At this time if you are adding nuts add them and mix them thoroughly.
  8. You can bake this as muffins, mini breads or a bread, it's up to you.
  9. Adjust the baking time to the choice you make.
  10. For a bread bake one hour or until a toothpick comes out of the center and its clean.
Most Helpful

4 5

Great recipe, polly. On my next batch though, I'm going to add more banana and a smidgen of banana extract for a little more distinct banana flavour. I made them as muffins and they were done after about 45 minutes. I took about 1/2 of them, along with a stick of butter, to work and left them by the coffee maker. They were gone within an hour.

5 5

Mmmmmmm ... I made muffins (complete recipe: 18), baked them for 25 minutes ... I also added banana extract ... thanks, this one is a keeper!!

5 5

This bread recipe is excellent! It was indeed very, very moist and has a wonderful flavor. I used really, really over-ripe bananas and I added 1/2 tsp. banana extract. If you make the loaf rather than muffins, allow the bread to cool a bit in the pan first - it smelled so good that I just couldn't wait for it to cool. When I tried to take the still warm loaf out of the pan, it split in half because it is so tender. We dug in anyway - and is was delicious! A real keeper.