sour cream banana bread

★★★★★ 1 Review
ptodora avatar
By Paula Todora
from Granbury, TX

I took my mom's sour cream banana bread recipe and made just a couple of changes, but I am showing you the original recipe card in front of my memorable photo of her. Instead of adding 1 c. white sugar, I added 1/2 c. white and 1/2 c. light brown sugar. I also added a little (1-2 t.) maple syrup to the batter-I love the addition of maple syrup to banana bread. Then I substituted unbleached flour for the all-purpose flour-it makes it just a little better texture-a little more dense. The sour cream keeps it moist, and the recipe lists "oleo" - I love that! Take me right back to 1969

★★★★★ 1 Review
serves 10-12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For sour cream banana bread

  • 1/2 c
    butter, room temperature
  • 1/2 c
    white sugar
  • 1/2 c
    packed light brown sugar
  • 1/2 tsp
    salt
  • 1 tsp
    baking soda
  • 1/2 c
    sour cream
  • 2 lg
    eggs
  • 1 tsp
    maple syrup
  • 3 sm
    bananas, mashed (or 2 large)
  • 2 c
    unbleached flour
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How To Make sour cream banana bread

  • 1
    Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside.
  • 2
    In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.
  • 3
    Add maple syrup and bananas; Mix to combine.
  • 4
    Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.
  • 5
    Bake 1 hour - 1 hour, 10 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then invert onto a plate or cooling rack. Serve warm with butter or honey butter-enjoy!

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