“I have to admit, I'm a purist and love plain old banana bread. But my kids (and my Mom) are chocoholics, and love this version! So we alternate. I also prefer to leave the nuts out, but mom and kids like the nuts in. I've listed as optional.”
READY IN:
1hr 10mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
  2. Combine the flour and next four ingredients in a separate bowl; add to the butter mixture alternately with the sour cream, beginning and ending with the sour cream.
  3. Stir in vanilla and the remaining ingredients. Pour the batter into two greased and floured 7 1/2 x 3 x 2 inch loafpans.
  4. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from the pans, and let cool completely on wire racks.

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