Thompson frequently requests banana bread and this is the one recipe we always seem to come back to. It is moist and not overbearingly sweet. There are several iterations of this recipe we use depending on what we are in the mood for. For a slightly healthier bread, we substitute half the butter for applesauce, and half the flour for wheat flour. For a sweeter dessert bread, we like to add a streusel topping. This makes a lot of banana bread, but extra loaves freeze really nicely.
Sour Cream Banana Bread
Serves: 3 9x5 in loaves
Ingredients
- ¾ cup butter
- 2 cups white sugar
- 3 eggs
- 6 very ripe bananas
- 1 (16 ounce) container sour cream
- 1 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 teaspoons baking soda
- 4½ cups all-purpose flour
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 325 degrees F. Grease three 9x5-inch loaf pans.
- In a large bowl, cream butter and sugar. Add in peeled bananas and beat until smooth. Mix in eggs, sour cream, vanilla, and cinnamon until well combined. Mix in salt, baking soda, and flour. Stir in nuts, if using. Divide into prepared pans.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. If the bread starts to get too brown on the top (this will occasionally happen with my oven), cover with a sheet of aluminum foil until cooked through.
Notes
Source: Adapted from http://allrecipes.com/recipe/banana-sour-cream-bread/
We just attended Grandparent’s Day at Jesuit Boy’s Catholic school, after Mass we were treated to a beautiful display of food. My very favorite was the banana nut bread. It was outstandingly delicious, moist and not too sweet. I love banana nut bread and this one was by far the best I have ever tasted.
Thanks for your comment. I am so glad you loved it!