Banana Sour Cream Bread (Oamc)

"This is the best banana bread ever. The sour cream really gives it something extra. Once you use this recipe you will throw out all your other banana bread recipes."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Katzen photo by Katzen
photo by seesko photo by seesko
photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
1hr 10mins
Ingredients:
13
Yields:
4 LOAFS
Serves:
40
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ingredients

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directions

  • Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 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.
  • I know four loaves is a lot, but remember you can freeze this.

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Reviews

  1. So easy and so moist. We have made it twice and it turned out great both times. Made for I recommend.
     
  2. So moist and so delicious!! I reduced the recipe to make 3 loaves (I only had 4 banana's), which resulted in two 9X5 loaves. I also used low fat sour cream and egg beaters for the eggs. I don't think the substitutions made one bit of difference. You would never know that this was low fat! The recipe was so easy. This is probably the best banana bread I have tried! This will be my go-to recipe from now on. Thank you for sharing!
     
  3. Wonderful recipe! As previous reviewers said, it's easy and delicious! I got three loaves: two 8x4 and one 9x5, and they all popped out of the pan so easily! I use a product alled Wilton Cake Release, and my pans are Chicago Metallic, which I have found are so much better than the sort of pan you buy at Wal-Mart, for example. This is definately going to be my go-to banana bread loaf now! I loved the topping, too - it gave the top such a lovely crunch. Thanks so much for posting, Seesko!
     
  4. This is a fantastic, super easy recipe! It made 4 loaves. I have a convection oven so I popped them in all at once and they turned out moist and delicious. I substituted chocolate chips for the walnuts. I shared a loaf with my 'foodie' friends and they declared it the best banana bread they have had. High praise indeed! This is is my save binder at home now. Thanks!
     
  5. Wow! I used to have a never-fail sour cream banana bread recipe that I thought was the best, but I think I've changed my mind. This turned out super moist and has a great texture and flavor. When my husband and I taste-tested, we both agreed that this was the best and I've made dozens of banana bread recipes over the years. The only thing I would change is to try baking them at 325 or 350 next time. My oven doesn't do well at low temps and the tops of the loaves didn't dome. They also needed an additional 10 minutes in my oven. I used 4 foil pans that were 8 x 3 7/8. My bread almost went over the sides of the pan, so I don't think they would have worked for me in smaller pans. Again, if I up the temp, this may change because they'll dome up and rise higher quicker. I'll definitely be making these again and again for our business. We have a convection oven there, so they may bake up differently in that and I'll update my review at that time. Thanks for sharing!
     
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Tweaks

  1. This is a fantastic, super easy recipe! It made 4 loaves. I have a convection oven so I popped them in all at once and they turned out moist and delicious. I substituted chocolate chips for the walnuts. I shared a loaf with my 'foodie' friends and they declared it the best banana bread they have had. High praise indeed! This is is my save binder at home now. Thanks!
     

RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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