Sour Cream Banana Bread

"Awesome, moist easy recipe from Chicago Tribune food section."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:
1hr 20mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Heat oven to 350 degrees F Beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 minutes.
  • Add bananas and walnuts; mix to combine.
  • Add sour cream, flour, baking powder, baking soda.
  • Mix to combine.
  • Transfer batter to greased 9 x 5 x 5 1/4 inches bread pan.
  • Smooth surface with spatula.
  • Bake until browned and toothpick inserted in center comes out clean, about 55 minutes.
  • Cool in pan; wrap in foil.
  • Can be kept up to 3 days at room temperature.
  • Can also be frozen.

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Reviews

  1. SAMMIS MOM
    This is a very moist bread, but it is missing something! It doesn't taste banana enough or sweet enough either. Otherwise it is full proof and presents well.
     
  2. Laura123
    This is wonderful, better than my regular go to bread. I left out the nuts becasue I forgot to add them in, otherwise made exactly as directed. I did hae to bake about 10 minutes longer but I think that's because I used a slightly smaller bread pan...but it still came out baked perfectly all the way through and moist and smelled so fantastic! Thanks!
     
  3. 2bizzy
    This was sooo good! It's going to be my regular banana bread recipe from now on!
     
  4. JustJanS
    What can I say that the poster didn't? It's moist and easy-awesome!! I had this mixed, in the oven and cleaned up in 10 minutes! I didn't have any all purpose flour, so used self raising and omitted the baking powder. 5 large bananas equalled 2 1/2 cups. Thanks for a fabulous recipe from a cook who never makes cakes.
     
  5. Charishma_Ramchanda
    This banana bread was very nice. I substituted the sour cream with plain fat-free yogurt. It turned out great! Thanks for posting!
     
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