This banana bread recipe with sour cream is just wonderful! I know, you're probably thinking, "Oh no! Another banana bread recipe!" But this one is a little different: the sour cream makes this one so moist it melts in your mouth. This one is great for gift giving and holidays. Loaves freeze well.
Ingredients
- ¼ cups white sugar: 3 piece (divided)
- ground cinnamon: 3 tsp (divided)
- butter: 0.75 cup
- very ripe bananas: 6 piece (mashed)
- sour cream: 1 container (16 ounce container)
- eggs: 3 piece
- vanilla extract: 2 tsp
- ½ cups all-purpose flour: 4 piece
- baking soda: 3 tsp
- salt: 0.5 tsp
- walnuts: 1 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
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Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
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Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
