Classic Sour Cream-Banana Bread - Kraft Recipes Top
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Classic Sour Cream-Banana Bread

Prep Time
Total Time

16 servings

Make the best ever sour cream-banana bread! This Classic Sour Cream-Banana Bread is a moist and nutty treat that is sure to please the entire family.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Beat in eggs, then sour cream until blended. Add flour mixture alternately with bananas, mixing just until blended after each addition. Stir in nuts.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

Special Equipment Needed


Add one of the following to batter before pouring into prepared pan and baking as directed: 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.

Special Extra

Combine 2 Tbsp. sugar and 1/4 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan. Sprinkle with remaining sugar mixture, then bake as directed.

Maple-Glazed Banana Bread

Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup. Drizzle over bread. Let stand until glaze is firm.

For 5 Mini Loaves

Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 240
Total fat 11g
Saturated fat 4g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from HELP! HELP! I don't know how you wonderful cooks tweak these recipes. I baked this, and tweaked it to my liking, and oh my gosh, when it came out of the pan it was still runny!I couldn't even put it back in the pan! I'm sure it was my tweaking and NOT the recipe, but I was still disappointed. My oven bakes great, so I know that's not the problem. The only things I did differently was add cinnamon, nutmeg, and vanilla to the batter,and a cup of mini chocolate chips. Any ideas? Thank You!
Date published: 2013-02-22
Rated 5 out of 5 by from I made this last night and it is already gone :) I was able to make 2 loaves from the recipe and... I made this last night and it is already gone :) I was able to make 2 loaves from the recipe and cooked for about 45 minutes or until toothpick inserted comes out clean. Very flavorful and so good!! I did take one reviewers advice and added 1 teaspoon pure vanilla extract before I added the dry ingredients. Hope you try it and like it too.
Date published: 2013-02-20
Rated 5 out of 5 by from Absolutely phenomenal. Absolutely phenomenal. This is a very tasty banana bread. I used a stick of butter instead of a half, half a tablespoon of cinnamon and one teaspoon of almond extract. AWESOME!!!!!!
Date published: 2014-08-04
Rated 5 out of 5 by from Absolutely the Best! I had two good sized bananas instead of the three bananas which are called for. No problem, though. I assembled all of the ingredients before I discovered that the sour cream had frozen in the back of the 'fridge! I substituted some plain vanilla yogurt in the same amount as sour cream, and it worked out well. Lastly, because we have nut allergies, I substituted chocolate chips. This is an absolutely wonderful banana bread. Just be very careful to test weather the bread is done, since it took an extra 15 min in the oven 'till the knife came out clean.
Date published: 2018-06-11
Rated 5 out of 5 by from Recipe was awesome. Recipe was awesome. However I found that it easily fit into two loaf pans. Turned out fantastic with a minus on the walnuts and addition of some chocolate chips.
Date published: 2012-08-19
Rated 5 out of 5 by from SUPER EASY! 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!
Date published: 2009-02-23
Rated 5 out of 5 by from OMG! OMG! This recipe is amazing! I took into mind the other reviews while preparing and added 1 Teaspoon Vanilla Extract. It was so good that I made 3 loaves! One loaf for my house, one for my Great Grandmother and One for my Sister's House! Everyone Loves It!!
Date published: 2012-03-03
Rated 1 out of 5 by from I made this bread twice with poor results. I made this bread twice with poor results. The first time, my bananas had been frozen & the bread never set up. Perhaps there was too much liquid in the bananas from freezing? The second time, my bananas were ripe & I mashed them with a fork before adding them to the wet & dry ingredients. I baked the bread for 1hr & 20 min & the middle was still wet. I increased the oven temp to 375 & baked for another 1.25hrs. The middle was still under baked. I doubt that I'll try this again.
Date published: 2015-04-17
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