Sour Cream Banana Bread I Made It

Sour Cream Banana Bread

Cosmicmother 8 years ago
Sour Cream Banana Bread

This recipe is on Allrecipes.com, but it's also been floating around the internet for years, so who knows of it's original origins! I have a feeling it could be from a sour cream/Dairy Brand? Anyhoo, posted by Dragonflylady13

This bread is very moist, and light which is from the oil. I like the delicate banana flavour in this. SO much so that I had two slices. Which never happens with my Double-the-Banana bread recipe!! I think I like the lighter, less banana-y taste to it.
I used about 3/4 cup of sugar instead of one cup as my bananas were really ripe. I added a little vanilla and a dash of cinnamon to it. I always add that to banana breads whether they call for it or not ;)
Because this loaf is super moist, I'll use half whole-wheat flour next time. It can certainly stand up to the whole-wheat flour without any modifications.
I gave it four stars because the directions call for two pans and you only need one 9x5 loaf pan. This recipe is doubled on Allrecipes and other websites, and it seems the directions are for the doubled batch? 5 stars in flavour though!! :)
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Good4U 8 years ago said:

I need a change from my normal banana bread recipe as well, Shona. Do you think it would be good with chocolate chips in it too?

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MissouriFarmWife 8 years ago said:

Everything sweet is improved by chocolate chips - LOL!

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Cosmicmother 8 years ago said:

Yes, I think so! I often add chocolate chips for the kids. :)
I'm going to make it again today with half whole-wheat flour and chocolate chips! :)

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bakerme 8 years ago said:

Great photo, Cosmicmom! Looking at the ingredient amounts, I agree that two 9X5 pans is one pan too many. Those amounts would work if you want to use two small 7X3 loaf pans.

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ellie1 8 years ago said:

can't beat banana bread and your photo is gorgeous :)

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mommyluvs2cook 8 years ago said:

We love banana bread around here!! Beautiful picture too :) Nice to know you think half whole wheat flour will work, let us know!

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frankieanne 8 years ago said:

I've never heard of sour cream in banana bread! Does the taste of that come through?

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gaspesiangal 8 years ago said:

That's very similar to the recipe that I use. Beautiful, photo!! I don't taste the sour cream, Frankie. It makes the loaf very moist.

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bakerme 8 years ago said:

Frankie, you don't taste the sour cream at all. It just makes a nice, moist bread that is more cake-like in texture than bread. Here is my banana bread recipe that I posted under my old screen name of bestcooker. It's one of my most requested recipes ever!:

Best Banana Bread

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Cosmicmother 8 years ago said:

*Update: I made it again with half whole-wheat flour, and it's just as moist and flavorful. I added a few chocolate chips as well. I was out of sour cream so I used plain, full fat Balkan-Style yogurt. (Not quite as thick as Greek yogurt) It turned out just as good!

Michelle, I might try it with all wheat next time. I usually have to bake it a tad longer when I use all whole wheat flour as it can make it a little more dense. But with half, it was still very moist and the kids devoured it because of the choc. chips! ;)

FA, I agree with Bren and Bakerme, you don't taste the sour cream, it makes loafs and cakes etc. nice and moist. We used it quite a bit in the bakery because it kept baked goods fresher for longer. :)

I did see your loaf when I was searching Bakerme. But I only have one loaf pan, didn't feel like halving the recipe in my head, lol. I like your topping ideas, that would be yummy! These kids go through banana bread like crazy, I should probably get another loaf pan! ;)

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bakerme 8 years ago said:

Thanks for checking out my recipe, Cosmicmom. I have some mashed bananas in the freezer just waiting to be made into banana bread - yum!

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frankieanne 8 years ago said:

That is interesting that sour cream keeps baked goods fresher for longer. I did not know that at all!

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