Crazy For Banana Bread

Laurie Lenartowicz


I always make this bread when I have bananas that are slightly over-ripe. If I don't wish to make the bread right away, I mash three bananas, add a few drops of lemon juice and freeze them in a plastic bag.

The sour cream, yogurt or buttermilk makes this a moist recipe. Banana yogurt gives it a richer flavor. If you wish to use buttermilk and don't have any on hand, you may make your own using the following step: Add 1 TBSP of white vinegar or lemon juice to a plain cup of milk. Let it sit for 10 minutes and you have buttermilk!

★★★★★ 3 votes
20 Min
1 Hr


3 large
ripe bananas mashed with a fork.
2 large
1/2 c
butter, softened
3/4 c
brown sugar, lightly packed
3/4 c
white granulanted sugar
1 tsp
vanilla extract
1/2 c
sour cream, plain or banana yogurt or buttermilk
2 1/2 c
all purpose flour
1 tsp
baking powder
3/4 c
optional: chopped pecans or walnuts.
1 tsp


1Pre-heat the oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside.
2In a large bowl with electric mixer on medium, beat the sugars with the butter until light and fluffy. Add the eggs, one at a time. Beat in the bananas, sour cream and vanilla.
3In a medium bowl, sift together the flour, baking powder and salt. Stir this mixture into the banana mixture with a wooden spoon until all crumbs are moistened. Do not over stir!
4Fold in the nuts if desired. Turn mixture into the prepared baking pan. Bake at 350 degrees for about an hour or more until bread tests done with a toothpick.
5Cool on baking rack for 10 minutes. Remove carefully from pan and allow to cool completely. Store tightly covered in a cool place.
6Freezes well for three months tightly wrapped.
This is a bakesale favorite. Use the smaller loaf pans filled 3/4 of the way and bake for 25 minutes or until done.

About this Recipe

Course/Dish: Breads, Sweet Breads
Hashtag: #banana