“This is simply the best banana bread I have ever tasted. The sour cream keeps it moist. It was a blue ribbon winner at the Milwaukee fair. I bake it in tin foil loaf pans, as my oven is hot. It is a 1935 recipe.”
READY IN:
1hr 5mins
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, sugar and eggs.
  2. Mix banana pulp, vanilla and sour cream.
  3. Mix alternately with dry ingredients.
  4. Bake at 350 degrees in greased and floured loaf pans.
  5. 1 large loaf or 2 small loaves.
  6. Bake 50-60 minutes.

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