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Banana Sour Cream Bread

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“This is a recipe that is one of my favorites because everyone LOVES this bread and if I give them some, they never forget it! You need bananas that are so ripe, they have black spots all over them. In fact, what I usually do is stick those bananas in the freezer whole until I have enough to make this bread. Then I thaw them in a bowl and rip the stem off and just squeeze out the insides for the recipe. It makes enough to share a loaf (or a few) with your neighbors, friends, co-workers, or you could just stow them away in the freezer for when you run out. It comes out very moist inside, with a crispy crust. DEEEEEEELICIOUS!”
READY IN:
1hr 15mins
YIELD:
4-7 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F (150 C) Grease your loaf pans or spray w/ nonstick cooking spray.
  2. (I use various sizes of pans, but if you are using mini-loaf pans you can get about 7 out of this recipe. Just grease each pan as you go if you are unsure how many. Each will need to be filled about halfway with batter.) Using your cinnamon-sugar shaker (the easiest way, if you have one) or cinnamon-sugar mixture, sprinkle each pan so that the sides and bottom are well-coated.
  3. Put the pans aside.
  4. In a large mixing bowl, cream butter and sugar.
  5. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
  6. Add salt, baking soda, and flour to the mixture and mix well.
  7. Stir in the nuts and divide batter among prepared pans.
  8. Bake for 45 min-1 hour depending on the pan size.
  9. The loaf is done when a toothpick or knife is inserted in the middle and comes out clean.

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