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!

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 8% DV; carbohydrates 29.4g 10% DV; fat 7.7g 12% DV; cholesterol 30.5mg 10% DV; sodium 188mg 8% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2012
I rated the custom version instead of the published version--whoops! I cut this recipe back by half to 16 servings and made muffins instead of one big loaf. I made this with melted margerine instead of butter and pecans instead of walnuts I made no other changes. I did bake my muffins at 350 they were done at exactly 20 minutes. My kids and I thought this was one of the better banana breads we've ever had. The sprinkling of cinnamon sugar on the outside was the best part. Read More
(104)

Most helpful critical review

Rating: 3 stars
09/01/2012
Tastes pretty good for healthy bread however there is way too much cinnamon and it overpowers the banana flavor. This is more like spice cake than banana bread. Ill use the substitutions in a different recipe. Read More
(2)
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/19/2012
I rated the custom version instead of the published version--whoops! I cut this recipe back by half to 16 servings and made muffins instead of one big loaf. I made this with melted margerine instead of butter and pecans instead of walnuts I made no other changes. I did bake my muffins at 350 they were done at exactly 20 minutes. My kids and I thought this was one of the better banana breads we've ever had. The sprinkling of cinnamon sugar on the outside was the best part. Read More
(104)
Rating: 5 stars
07/18/2012
Wow - this this healthier version even got my husband's approval! I cut this recipe in half and used two eggs. This was also a great way to use up some very ripe bananas. It came out moist, sweet and delicious - you really don't know it's low in fat. I sprayed a 9x5 baking pan with Pam for baking and then did the cinnamon-sugar dusting. I baked at 350 for a little over an hour - YUM! Read More
(40)
Rating: 5 stars
07/28/2012
Awesome Recipe! I had a bunch of browning bananas and looked everywhere for the PERFECT banana bread recipe. I finally settled on this one because who wouldn't want the healthier version? Anyway I did make a couple of alterations to make it even healthier by using organic pure cane sugar instead of white sugar egg replacer and earth balance instead of butter. I was nervous that it wouldn't bake properly especially with the egg replacer but everything came out delicious and creamy thanks to the sour cream. This recipe also makes a ton of bread. I ended up making 4 mini loaves ( 5x3 in disposable pans) AND about 20 muffins. The loaves took about 1 hr 10 mins to bake and the muffins took just about 40-45 minutes. All in all I will definitely come back to this recipe when I have some end-of-road bananas that need using. RECOMMENDED! Read More
(7)
Advertisement
Rating: 5 stars
10/26/2012
I think this turned out JUST as good as full fat versions of banana bread I've tried before. I made a half recipe used half vanilla yogurt half sour cream and I didn't have enough regular flour so I filled in the rest with more white wheat flour. I expected it to be a bit heavy that way but it was moist and yummy anyway! Baked for 45-50 min instead of an hour. I will be making this one again. Read More
(6)
Rating: 5 stars
12/11/2013
I made this bread exactly as the recipe directed choosing not to add nuts and it is delicious!! Not too sweet great texture. I made 2 loafs and 12 large muffins. Muffins took 45 min exactly at 300 on convection and just to note everything rises significantly so leave room:) Read More
(4)
Rating: 5 stars
06/12/2012
I just made it exactly to her adjustments WOW so good! Healthier and tastes as good as the original! I recommend stirring the wet ingredients in with the flour -creates a denser bread:) yum! Read More
(3)
Advertisement
Rating: 3 stars
09/01/2012
Tastes pretty good for healthy bread however there is way too much cinnamon and it overpowers the banana flavor. This is more like spice cake than banana bread. Ill use the substitutions in a different recipe. Read More
(2)
Rating: 4 stars
03/12/2015
I made this into Muffins. I was in the middle of making this recipe and realized one of my bananas had gone bad. So I used 2 overripe bananas and 1/2 a cup of applesauce to replace the third. The batter looked sort of light (may have been the missing banana) so I added in a few dashes of Pumpkin Pie Spice. Oh I didn't add in any nuts. They still turned out good! I plan on making these again with the 3 whole bananas and I will edit my review. I wanted to review anyway since there weren't many reviews so far. Thanks for submitting I love finding healthier versions of recipes!!! Read More
(1)
Rating: 5 stars
09/07/2015
I made 1/2 a recipe. I used only 1 egg and used half vanilla yogurts/half fat free sour cream. I only had all purpose flour so I stuck with that. It was amazing. My kids are choosy with muffins and breads....this was gone immediately! Read More
(1)