Sunday, June 14, 2009

Sour Cream Banana Bread

I had some very ripe bananas that I needed to use, plus an abundance of sour cream. What a perfect recipe to make!! My favorite banana bread recipe is the one that includes cream cheese but this one is also excellent and extremely moist. In fact, I probably should have left them in the oven for about 2 more minutes because the very middle is almost wet, but just slightly. This recipe is from It does not call for the brown sugar/cinnamon mixture that I sprinkled in the middle but ever since I found a banana bread recipe that includes that, I will never again make banana bread without it. I add the sprinkle in the middle to every banana bread recipe that I make - this one included. This recipe is super easy and you can always add nuts if you want. Some folks say that a true banana bread includes nuts. I don't care for nuts and my family doesn't either so I never add them.

I made a double recipe and it made 8 mini loaf pans. I put some batter in each pan, sprinkled some brown sugar/cinnamon mixture over it and then topped it with more batter.

They all popped out of the pan so perfectly since I had a strip of parchment at the bottom of each pan.

This bread is still hot but I had to slice it! My boys already ate 2 loaves! So good. Nothing like warm banana bread. My house smells wonderful.

Sour Cream Banana Bread

1 stick butter (1/2 cup)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe banana
1/2 cup sour cream
1/2 cup nuts (optional)

Spray loaf pans with Pam
Cream butter, sugar, eggs & vanilla
Add dry ingredients, then bananas, sour cream & nuts
Mix well
Bake at 350 degrees


Joyce said...

Delicious recipe and similar to the one I use. I think the sour cream makes it so moist. I like your orange cookie recipe too.

♥Rosie♥ said...

I am always on the look out for banana bread recipes and this ones a keeper!