This sour cream banana bread recipe is moist, tender, light, buttery and delicious. Plus, it’s super easy to make (one bowl!).
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!
Update: after nearly eight years on my blog, this is still a favorite recipe, and I’m not the only one who feels that way! Feel free to check out the comment thread below to get others’ feedback on this recipe.
There are a lot of suggestions on add-ins and variations on this simple, classic, sour cream banana bread.
- 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
- 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