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A new twist on an old classic: Banana Bread

on June 12, 2012

A friend of mine emailed me this recipe a while ago. I’ve been meaning to try it and, today, I just happen to have some overripe bananas. I could freeze them but I also have a couple of eggs that I need to use, too. How deliciously convenient…



Sour Cream Banana Bread


  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon 
  • 3/4 cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 very ripe bananas, mashed
  • 1 (16 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking soda
  • 4 1/2 cups all-purpose flour
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
  2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

I also had about 1/4 cup mini chocolate chips left in the bag that I found while I was digging for the sugar. I threw them in the batter…chocolate chips & bananas. Nothing wrong with that.

I don’t know why you couldn’t add just about anything else to this recipe. The sour cream makes it so moist that there’s not really a chance, as long as you don’t overdo it, of drying the bread out too much. I think, next time, I’ll try shredded coconut and drained or dried pineapple…”pina colada” bread sounds good, doesn’t it? 

(I contacted my friend, just before posting this, and she said this recipe could be found on Allrecipes.com – another website I love!).


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