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Banana Sour Cream Bread

Ripe bananas for Banana Sour Cream Bread

Oh no! Another banana bread recipe? Well, consider it anyway... this one is a little different. The sour cream makes this Banana Sour Cream Bread so moist it melts in your mouth. The cinnamon adds just the right touch of spice. Walnuts add a nice crunch, but can be omitted if desired - or necessary. The flavor is just wonderful! This banana bread is great for gift giving and holidays. These loaves freeze well, too.

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3/4 cup liquid egg substitute OR 3 eggs
6 very ripe mashed bananas
1 16-ounce container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4-1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Directions

Preheat oven to 300 degrees. Grease four 7 x 3 inch loaf pans.

In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Nutrition Information

Recipe makes 4 7 x 3-inch loaves.

Did You Know?

Banana bread recipes were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. Baking powder was not developed commercially until 1857.

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