Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference!

Recipe Summary

cook:
1 hr
total:
1 hr 10 mins
prep:
10 mins
Servings:
32
Yield:
4 7x3-inch loaves
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.

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  • Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture.

  • Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. Stir flour mixture into butter mixture until just combined; fold in nuts. Divide into prepared pans.

  • Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

Editor's Note:

This recipe is a healthier version of Banana Sour Cream Bread.

Nutrition Facts

196 calories; protein 3.9g; carbohydrates 29.4g; fat 7.7g; cholesterol 30.5mg; sodium 188mg. Full Nutrition
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