Recipe By Esther Nelson
Rating
Published Oct 16th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 4 - 7x3 inch loaves Calories 262.7

I know, you’re probably thinking, ‘Oh no! Another banana bread recipe!’ But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.

Recipe Ingredients

  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 very ripe bananas, mashed
  • 1 (16 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 teaspoons baking soda
  • 4 ½ cups all-purpose flour
  • 1 cup chopped walnuts

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake for 1 hour, until a toothpick inserted in center comes out clean.

Nutrition Facts

  • Calories 262.7
  • Carbohydrate 40.1 g
  • Cholesterol 35.1 mg
  • Fat 10.4 g
  • Fiber 1.4 g
  • Protein 3.7 g
  • Saturated Fat 5 g
  • Sodium 199.8 mg
  • Sugar 23.2 g

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See how to make a moist, delicious banana sour cream bread. The sour cream makes the bread dense, moist and not too sweet.
This banana bread straddles the fine line between a bread and a cake. Sweet, ultra moist, and dense but not doughy.
CookingFromScratch #BananaBread #HomeCooking #BakeWithMe #Homestead #HomeCooking #HomemadeBread ...

Reviews

  1. Yummy! This is one of the absolutely best banana bread recipes I have ever tried!!! I had some bananas that were overripe so I decided to make this for my family one morning for breakfast. I made half of the recipe with 2 eggs and 4 extrmely overripe bananas. The cinnamon sugar coating was a - Read more ...
  2. The very best even with my lower fat changes! My changes not only cut the fat in half, but also cut the calories in each serving by 100. NOTE: I halved the recipe. My changes for half the recipe: 2 TBS butter & 1/4 cup of applesauce instead of all butter. In the batter I - Read more ...
  3. I love this recipe! I am a banana bread fan, so it isn't hard to please me, but my mother and sister are definitely anti- banana bread. Even they had to admit that "for banana bread, this is pretty good." Another plus, this bread freezes wonderfully! I left it in my freezer for a few - Read more ...
  4. FANTASTIC! I made this recipe 3 times before I really feel like I got it just right! Here are my discoveries: 1. I added just a dash of nutmeg and ground cloves. 2. I halved the recipe and made two 7 1/2" x 9" loaves, but the first time I used the temperature and time - Read more ...
  5. I have tried so many banana bread recipes, and this one is the best. The only recommendation I would make is putting aluminum foil over the bread the last 20 minutes or so of baking to avoid having the top too dark... but I have to do this with most quick breads. Thanks for the - Read more ...
  6. This banana bread was so good! It was very moist and, unlike other reviewers, it was not too sweet for me. I got three 9x5 loaves out of it, and baked them at 325 degrees to make up for the added volume. They came out just perfectly!
  7. Just wanted to add this: if you make this bread with FAT-FREE sour cream instead of the regular kind, it won't turn out the same! It is dry and crumbly... not as good as the first batch... I won't make this mistake again. (It tastes ok, but not as rich - so not too good.)
  8. I cannot believe I'm the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were totally raw in the center! (even left them in for an additional 15 minutes. Truly disappointing. All 4 loaves went in - Read more ...
  9. Like others, I did not want to use that much sugar. I made 1/2 of the recipe and used 1 cup sugar + 2 eggs. Turned out great. Next time I may try 3/4 cup sugar. Great for "mini loaves" to give as gifts.
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