Banana Sour Cream Bread
A nice, moist banana bread. I use this recipe if I have lots of overripe bananas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
bananas
desserts
bread
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3 cups white sugar
- 3 eggs
- 3/4 cup butter
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 cup chopped nuts optional
- 4 1/2 cups flour
- 3 teaspoons baking soda
- 500 mililiters container sour cream
- 6 very ripe bananas
- cinnamon/sugar mixture
- Carbohydrate 270.896517585194 g
- Cholesterol 884.634375 mg
- Fat 82.44604375 g
- Fiber 10.8956000407934 g
- Protein 56.01628125 g
- Saturated Fat 31.7792625 g
- Serving Size 1 1 loave (593g)
- Sodium 1465.814 mg
- Sugar 260.000917544401 g
- Trans Fat 7.46175325 g
- Calories 2018 calories
Preheat oven to 300?. Grease 4 loaf pans & dust lightly with a cinnamon & sugar mixture. Cream butter & sugar. Mix in eggs, mashed bananas, sour cream, vanilla & cinnamon. Add salt, baking soda & flour & mix well. Stir in nuts. Divide into prepared pans. Bake for 1 hour or until toothpick comes out clean.
