Banana Sour Cream Bread
"I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 2 tablespoons white sugar
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 cup and 2 tablespoons butter
- 1-1/2 cups white sugar
- 1-1/2 eggs
- 3 very ripe bananas mashed
- 1/2 (16 ounce) container sour cream
- 2/3 cup and 1 tablespoon chopped walnuts (optional)
- Carbohydrate 5.12043791666667 g
- Cholesterol 0 mg
- Fat 0.0128558333333333 g
- Fiber 0.518829151789347 g
- Protein 0.03998875 g
- Saturated Fat 0.00350958333333333 g
- Serving Size 1 1 - 7x3 inch loave (6g)
- Sodium 0.193833333333333 mg
- Sugar 4.60160876487732 g
- Trans Fat 0.00604858333333333 g
- Calories 22 calories
Directions Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.
