This bread was DELICIOUS! It’s definitely my go-to banana bread from now on, not to mention being a perfect way to use up leftover bananas. 🙂
Sour Cream Banana Bread
Recipe sent to me by Mommy, originally from Kraft Foods
- 1/4 cup softened butter
- 1 cup sugar
- 1 cup (about 3) mashed bananas
- 1 cup sour cream
- 2 eggs
- 2 1/4 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup walnuts or pecans
Optional “extra”: Mix 2 Tbsp. sugar and 1/4 tsp. ground cinnamon. Dust greased pan with 1/2 of the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.
Preheat oven to 375 degrees. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients and mix until just moistened. Pour into greased and floured 9 x 5 loaf pan. Both my mom and I had extra batter, so we also made a smaller loaf pan for the rest (or you could make muffins). The original recipe said to bake for 1 hour or until a toothpick comes out clean, but mine was done closer to 40 minutes to keep an eye on it! Cool 8 minutes, and remove from pan onto wire rack. Cool completely. Keep refrigerated.
(If you make muffins, decrease the cooking time.)