Where it's ALL about food!

Toggle Navigation

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.


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)


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.

You may also enjoy...

Share This Page

Back to Bread Recipes | Back to Recipe Collections