Sour Cream Banana Bread - Great Neighborhood Cooks

Sour Cream Banana Bread

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I got this recipe many years ago from a Junior League Cookbook.  I’ve made it so many times that the page is so spattered that it’s almost unreadable. 

Now for my Banana Bread story -  Last summer Rob and I were in Upstate NY visiting family.  Just before we left our neighbor Tim who was moving to Boulder, Colorado presented me with a large stem of green bananas from his backyard tree. And, I mean a LARGE BUNCH (about 20 tiers)!  I went on the internet and found that the best way to ripen bananas is to hang in a dark place, such as a garage.  I put our neighbors Scott & Xandra in charge of babysitting the bananas while we were away.  The morning after we returned Scott presented me with the entire stem of really ripe bananas. I spent the entire day baking banana bread – 28 LOAVES! 

Needless to say, everyone we knew got a loaf of banana bread including the guy that services our pool and the woman who cuts my hair.  I even overnighted a couple of loaves to our neighbor Tim in Boulder. I NEVER AGAIN WANT TO SEE A LARGE BUNCH OF BANANAS UNLESS SOMEONE ELSE IS IN CHARGE OF MAKING BANANA BREAD!! 

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Sour Cream Banana Bread

Yield

8 servings

Prep time

10 minutes

Cooking time

50-55 minutes

Difficulty

Easy

ingredients

Note: For one 9-inch loaf pan

directions

  • Preheat the oven to 350-degrees. Grease and flour one 9-inch loaf pan or several smaller pans, like this Williams-Sonoma Loaf Pan
  • In a large bowl, cream the butter with sugar until light and fluffy. Ad the eggs and mix well.
  • Whisk together the flour, baking soda, and salt; combine with the butter mixture.
  • Add the bananas, sour cream, and vanilla; stir well. Fold in the nuts.
  • Pour into the prepared pan and bake for 45-minutes to one-hour, or until a wooden pick inserted near the center of the loaf comes out clean.
  • Cool in the pan for 10-minutes, then turn out onto a rack. 
 

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