Classic Sour Cream-Banana Bread

4.6
(69) 60 Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

16 servings

You just need basic kitchen ingredients to make this Classic Sour Cream-Banana Bread. Beginners' note: It's easy—and there's a how-to video!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. 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 from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.
Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Special Extra

Mix 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 and 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 15g
Protein 4g
   
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

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  • CupcakeMom01 |

    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.

  • glenntia |

    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!!!!!!

  • paulrowell |

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