I was trying to find something to cook when I found this recipe in the back of my mom's recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
20
Yield:
2 8x4-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.

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  • In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.

  • In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.

  • Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.

Cook's Note:

You can use chopped walnuts instead of pecans, too.

Nutrition Facts

357 calories; protein 4.5g; carbohydrates 53.3g; fat 15g; cholesterol 48.7mg; sodium 135.2mg. Full Nutrition
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Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2003
This recipe is excellent! I made it the first time as written, and it turned out wonderful. I gave one loaf as a gift, and the other was gobbled up at a party. Only changes I would make are the cooking time (takes about 75 minutes for me every time), and the addition of a little vanilla. The next time I made it, I tried to lower the fat content using some substitutes. I used egg substitute, fat free sour cream, and reduced the amount of nuts, and it still tasted wonderful! In fact, when I made it a third time, and replaced the butter with low fat milk, my husband said he even liked it better (he's not watching his weight, either). The only thing I've noticed is that when taking the fat out, the top of the bread does not maintain that "crispy crust" for as long as the original recipe. It gets a little gummy, almost like a sweet glaze, once stored for a day or two. Not bad, just different. This recipe also keeps for a while. So far, I know it lasts for at least a week (maybe longer, but only if it remains uneaten!) This recipe has officially replaced my old Banana Bread recipe. Thanks!! Read More
(59)

Most helpful critical review

Rating: 1 stars
01/21/2004
I was very disappointed in this recipe. We all thought it was on the dry side and lacked the "spongy" quality of a good quick bread--also even with all the sugar it lacked flavor very dull-will not make this again Read More
(7)
173 Ratings
  • 5 star values: 132
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
05/15/2003
This recipe is excellent! I made it the first time as written, and it turned out wonderful. I gave one loaf as a gift, and the other was gobbled up at a party. Only changes I would make are the cooking time (takes about 75 minutes for me every time), and the addition of a little vanilla. The next time I made it, I tried to lower the fat content using some substitutes. I used egg substitute, fat free sour cream, and reduced the amount of nuts, and it still tasted wonderful! In fact, when I made it a third time, and replaced the butter with low fat milk, my husband said he even liked it better (he's not watching his weight, either). The only thing I've noticed is that when taking the fat out, the top of the bread does not maintain that "crispy crust" for as long as the original recipe. It gets a little gummy, almost like a sweet glaze, once stored for a day or two. Not bad, just different. This recipe also keeps for a while. So far, I know it lasts for at least a week (maybe longer, but only if it remains uneaten!) This recipe has officially replaced my old Banana Bread recipe. Thanks!! Read More
(59)
Rating: 4 stars
07/28/2005
Very good moist bread. I used only 2 cups sugar and used about 3 cups of banana as well as 1 1/2 tsp of vanilla extract. This recipe with a few tweaks is now the family favorite. Read More
(51)
Rating: 5 stars
08/18/2003
OUTSTANDING RECIPE. I added one teaspoon of vanilla and baked at 300 degrees for 90 minutes in order to make sure it baked long enough but didn't burn. It was the most scrumptious bread I have ever made! I love it!! And everyone is right - it even tastes better the next day or two! Read More
(36)
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Rating: 4 stars
10/13/2011
I cut this recipe down to 10 servings and made muffins from the batter. I cut the sugar back by half again (3/4 cup) and instead of using 1 1/2 eggs and 1/4 cup plus 2 tablespoons butter I just cut back on the butter by two tablespoons and used two full eggs. After I started mixing the batter this did need a little more mashed banana--I added one more. I made no other changes. These turned out perfect. I didn't get 10 muffins out of this recipe I got 12 and they were quite big. 350 for 20 minutes and they were perfect. I'll make this recipe again. Read More
(21)
Rating: 5 stars
12/19/2007
Awesome awesome! I now have this down by memory I make it so often. The riper the banana the better. If the peels get black but your still not ready to use them they freeze well. Just defrost for several seconds in the microwave and they're ready to use. Can't go wrong with this even for a beginner. Read More
(17)
Rating: 5 stars
10/29/2002
I used self-rising flour and omitted the baking soda and powder. This was a very moist and flavorful bread. I may add a little more sugar next time, though. Read More
(16)
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Rating: 5 stars
12/17/2007
This is THE best Banana Nut bread ever!! Every single time I make, everyone goes crazy for it! I put a little tiny bit more sour cream and I actually add chocolate chips. It's a total hit! Read More
(12)
Rating: 4 stars
06/15/2003
Really good. I would make this bread again. I agree to bake it a little longer 5-10 minutes. Surprisingly this bread gets tastier the older it gets really. It actually tasted better the third day than it did the first. Everybody was very impressed with it. Read More
(7)
Rating: 5 stars
09/23/2011
This recipe is a keeper. I used yogurt instead of sour cream simply because that is what I had, ditto walnuts instead of pecans. It was delicious. Sprinkled some extra nuts and cinnamon/sugar on top before baking. A definite hit! Read More
(7)
Rating: 1 stars
01/21/2004
I was very disappointed in this recipe. We all thought it was on the dry side and lacked the "spongy" quality of a good quick bread--also even with all the sugar it lacked flavor very dull-will not make this again Read More
(7)
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