Just an FYI: this week is moving week! We are headed out to our new home in Wisconsin (we lived out there a few years ago) and because of the cross-country trip and settling into a new home, my posting will be sporadic for a bit. I’ll tell you this, though, I can’t wait to test out my new kitchen with some great recipes – and then the posting will pick up, I’m sure!
I’ve been meaning to post this banana bread recipe forever. It is utterly delicious. I know most everyone has a favorite banana bread recipe, but this is definitely worth a try. I have a go-to banana bread recipe from my Aunt Marilyn that I love – it produces a light, golden banana bread that is buttery and delicious. Having said that, I loved this “new” recipe from Leigh Anne. It was moist and tender and I loved the contrast from the recipe I usually use. I can see myself alternating between both recipes from now on!
Sour Cream Banana Bread
Printable Version
Printable Version with Picture
INGREDIENTS:
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt
DIRECTIONS:
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
Recipe Source: from Leigh Anne
{ 46 comments… read them below or add one }
Good luck with your move to Wisconsin! Say hi to the old home state for me!!
I was a little skeptical about a “new” banana bread recipe, since banana bread is so common. However, this recipe proved again that not all banana bread recipes are created equal. This was really, truly amazing. We loved it. Definately our favorite b-bread recipe, and going forward, I see no need to ever try a new recipe after having this and the other buttermilk b-bread recipe you posted. It was super delicious.
I have really enjoyed your posts. Thanks for the info about the perfect lemon cake. I have made it three times since. Good luck on your move and I will look forward to more posts.
Melanie, good luck with your move! I’ll be waiting for you to come back and start posting these delicious recipes again!
I’ve been looking for the “perfect” banana bread recipe – trying a new one each time for the past 6 months. Your buttermilk one is in the top two of my family’s favorites. we’ll have to try this next time. thanks! one thing we really like is to sprinkle a little brown sugar on top before you bake it – it makes a really yummy crust.
good luck with the move!
Good luck with the cross-country trip! and thanks for the banana recipe, I was just about to go on a search for banana recipes
Anonymous – three times on the lemon cake? Awesome! So glad you like the recipe.
This looks so delicious and comforting! Good luck with your move!
Good luck moving. I’m already dreading the moving/packing process and I don’t have a house and would be staying in the same city.
The banana bread recipe definitely sounds worthy of a shot. I have some sour cream to use up too (if it’s not already past due).
best of luck with the move, melanie–here’s hoping you get to your new location with everything and everybody.
great bread, by the way–it looks super moist, which is the most important quality of banana bread to me.
Good luck with the move, we’ll miss you while you’re busy!
Good luck with the move! This bread does look like a keeper!
Good luck with the move!
Banana bread is so comforting to me.
This looks similar to my MIL’s recipe for banana bread- it’s so moist and delicious!Your picture is fantastic!
Happy moving!
Good luck with your move to Wisconsin! This banana bread looks fab! Yummie!
Good luck!! Utah will be a little less tasty now that you have left.
But Wisconsin is in for a treat!
Thanks for the b bread recipe, sounds terrific. can’t wait to try!
and PS- “hello cupcake” has been a big hit!!! thanks again, i love it! and because this comment seems to be lacking in exclamation points, here are a few more!!!!!!
i was just thinking about what to do with those 2 over-ripe bananas on my kitchen counter…
Good luck with your move! Gotta love a Midwestern summer (that was loaded with sarcasm!)…I’m in IL.
Anonymous – I hear you on trying new banana bread recipes – how many can there really be? But I am convert to the buttermilk and sour cream banana bread recipes and don’t know if I’ll ever try another! I’m glad you liked these also. Thanks for letting me know!
Jennie – the sprinkling of brown sugar sounds amazing. I’ll have to try that for sure!
I have some plain yogurt and was wondering if I can use that in place of the sour cream?
debbie – I’ve never tried it that way but I know that plain yogurt is interchangeable for sour cream in many recipes, so there is a good chance it should work out just fine. Let me know if you try it that way!
Tasha – thanks for your comment! It was so nice…I hope one of the banana bread recipes works out for you!
I love that your blog is my go to for recipes! I have some bananas slowly turning to mush on my counter so I thought I’d try my hand at banana bread. I knew if I searched your blog I’d find a recipe, but I didn’t count on three! I have that many bananas so I think I may try all three! Thanks a ton!
micheleidaho – I’m so glad you liked this recipe! Thanks for taking the time to let me know – walnuts and chocolate chips sound like the perfect addition to this bread, by the way.
I tried this recipe this morning and I think that it replaced my old recipe as a family favorite. I added walnuts and choc. chips. Thank you! I will try more of your recipes for sure!
While I’ve publicly proclaimed my love for your Buttermilk Banana Bread (http://meandtheredhead.blogspot.com/2010/04/letters.html), I have to say that this is pretty darn good as well! My buttermilk was spoiled, so I decided I’d try this one. And while the Buttermilk Banana Bread is our all time favorite, this is different and delicious.
As always, much thanks!
Shauntel – glad to know this filled the void of buttermilk-gone-bad. They are both delicious recipes and I’m glad you liked this one, too!
I made this recipe the other day to save a couple of over-ripe bananas from ending up in the trash. It came out great. I put it on the toaster oven and then topped it with some Nutella, which was even more tasty! The recipe was quick and easy to make. I will have to try the buttermilk banana bread recipe as well, but for now this one is definitely going on my “go to” list. Thanks for the recipe!
Ruchita – (thanks for all of your comments!) – love the idea of topping with Nutella! Glad you liked this.
Made this today and LOVED IT!! It was so easy, had all the ingredients on hand and was delicious!!
Can’t wait to try the buttermilk recipe!
Thanks, Sara!
This was so delicious! I accidentally added way too much sour cream (my kids were helping me…I was a little distracted), so it turned out extra super moist. But, it was still awesome! Next up is your buttermilk banana bread recipe…=)
Suzanne – it sounds like too much sour cream isn’t a bad thing. Moist is good!
Can I use canola oil in this recipe or is vegetable oil recommended?
n92 – yes, by all means, use canola. That’s actually what I use most of the time!
Did anyone ever make this recipe with butter instead of the oil? Is there a difference in the outcome of the bread?
Also, is oil or butter the “healthier” option?
Thanks for any responses!
This was ok, not bad but not my favourite banana bread.
Maybe it was because I used 1 stick of butter instead of the oil.
I definitely preferred the buttermilk banana bread. That was awesome!
Very good! I wanted to try a new banana bread recipe today. This is delicious!!
Oh hey, I’m back to comment on this delicious bread again. With some new “recommendations” from my doctor during my second pregnancy, I substituted whole wheat flour for the white flour and 1/2 of the sugar for Splenda (she doesn’t so much recommend artificial sweetener so much as I REALLY wanted some banana bread, but I’m supposed to avoid sugar!).
It’s delicious as ever! Thanks!
I used this recipe to make muffins this past weekend and were awesome! I have really struggled to make a good moist banana bread and this one was amazing! Thank you!!! You are awesome!
Was looking for a new banana bread recipe and found this one..looks delicious!
Always enjoy your buttermilk banana bread, but tried this one today – oh my! It is wonderful, too!!
I just made these as mini muffins (30 minutes of baking or less), and they are wonderful and moist.
My family loves this bread! Great for breakfast on busy mornings.
I just made this! I love this recipe! I like that they come out light and fluffy and not too dense and dark. I doubled this and made three pans of mini muffins and one loaf. I like to use banana bread muffins or zucchini bread muffins in my kids lunches for school! They love them too! Thanks!
{ 1 trackback }