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Classic Sour Cream-Banana Bread

This player is created by Blackwell Team for testing.
video by: kraft
Get out the butter, eggs and sugar and get ready to make this Classic Sour Cream-Banana Bread—the old-fashioned way. Beginners' note: There's a video!
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings
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posted:
2/23/2009
SUPER EASY! This was a great recipe that came together quickly with ingredients that are normally on hand. Love a recipe like that. I used light sour cream, reduced the sugar by 1/4 cup and added semi-sweet choc. chips along with the walnuts. Absolutely yummy! Family loved it and couldn't wait to taste it. Since they were so anxious I cut it while warm and it was falling apart a bit so wait until it's completely cool if you can. The next day it cut more like bread. Will definitely make this again and again!
posted:
2/19/2009
Wonderful and EASY! This banana bread was very easy to make, with simple ingredients! The baking time was right on too. Perfect with cream cheese spread or by itself! Adding some cinnamon sugar might add a little different flavor, but I wouldn't change a thing about the recipe!
posted:
2/17/2009
This is a very moist and tasty bread, which I will make again for my family. I did not change anything in this recipe, but I think you could add extra flavor with some cinnamon, vanilla, or maple flavoring.
posted:
2/7/2009
I made this bread with forgotten bananas!(you know the black ones on the counter), It was easy, it was fast and my parents appreciated the homebaked bread in the dank of winter; it made a bright spot in their day.
posted:
2/6/2009
This is the best bannana bread I've made! I've tried different recipes. This recipe was so moist and delicious. (My kids don't like nuts in their bread---so I left them out---but it was still delicious.)
posted:
1/16/2009
Have been making banana bread for over 44 yrs.....LOVED this recipe.Very tasty. I made it in two pans 4.75 x 8.75 and 3x7. Delicious!
posted:
12/29/2008
This bread was SO good! The sour cream makes it really moist. I used pecans instead of walnuts. The only problem I had was with the cooking time: I baked it for 65 minutes and the center was still a bit gooey. I took it out anyway and once it cooled there was one tiny spot that was about half cooked. Although I think there is something wrong with my oven ... But this recipe is a keeper! A definate crowd pleaser!
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