Champion Banana Sour Cream Bread

Judi Harris-Nulle


I was given this recipe by a friend. I made it for our county fair last weekend and it won a Champion ribbon. It the kind of bread that if you go into a bakery and order banana bread, this is what you will get. A moist, delicious bread that I had to give the second loaf away to a friend so I wouldn't eat it all!


★★★★★ 3 votes

depends on how big you cut each slice
15 Min
1 Hr 5 Min


  • 1 c
    butter, softened
  • 2 c
  • 4
    eggs, room temperature
  • 1/3 c
    sour cream, room temperature
  • 2 tsp
  • 4 c
  • 2 tsp
    baking soda
  • 1 tsp
  • 8
    medium/large bananas (if bananas are on the small side use 9-10)

How to Make Champion Banana Sour Cream Bread


  1. This recipe will make 2 large loaves in regular loaf pans. Spray both pans with PAM Baking.
  2. With a hand mixer, cream butter and sugar. Add eggs, one at a time, then the sour cream and vanilla. Mix until fluffy - about 30-40 seconds. Combine flour, baking soda, and salt in a small bowl. Alternately add dry ingredients and mashed bananas to creamed mixture, mixing 15-20 seconds after each addition. Mix well until just combined.
  3. Pour batter into loaf pans; bake for 55-65 minutes or until toothpick inserted in center comes out clean. Let set in pans for 15 minutes, then move to wire rack to cool.

Printable Recipe Card

About Champion Banana Sour Cream Bread

Course/Dish: Sweet Breads

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