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This banana bread recipe with sour cream is just wonderful! I know, you’re probably thinking, “Oh no! Another banana bread recipe!” But this one is a little different: the sour cream makes this one so moist it melts in your mouth. This one is great for gift giving and holidays. Loaves freeze well.
Ingredients
- 3 ¼ cups white sugar, divided
- 3 teaspoons ground cinnamon, divided
- ¾ cup butter
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 3 teaspoons baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts (Optional)
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Grease four 7×3-inch loaf pans.
Step 2
Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
Step 3
Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 25% |
| Cholesterol35mg | 12% |
| Sodium200mg | 9% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber1g | 5% |
| Total Sugars23g | |
| Protein4g | |
| Vitamin C2mg | 11% |
| Calcium30mg | 2% |
| Iron1mg | 6% |
| Potassium144mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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excellent. The best banana bread I have ever eaten.
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Every single person I give this to insists on getting the recipe. The best one!
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I was disappointed…it was too moist for me, believe it or not. I gave two loaves to my church bakery sale, and my family ate the other two. There was luke-warm response from my family and no feed-back from bakesale buyers.
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Everywhere I’ve taken this bread, people RAVE!! I’m always asked for this recipe. People just can’t believe how great it is!!
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good bread
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This was one of the best banana bread I have ever made. The sugar and cinnamon really adds a special taste and it is very moist.
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This bread was very moist and easy to
make. One of the best banana bread recipes
I have tried. -
This is really a great bread, but its very very sweet. My kids and everyone that I gave to love it. Every time I made this, I’ll have to minus the sugar. I’ve made this 3 times, and I finally got the sweetness right. That is one and three quarter cups of sugar instead of the original 3 cups of sugar!!
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This bread has very good flavor, a very moist, fine texture, and is large enough to feed the family and give some to the new neighbours. who just moved in down the block.
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I have made this recipe dozens of times. I get raves
from all who sample it. The cinnamon sugar coating in
baking pan adds a light coating to the loaf which makes
it unique.
i finding myself buying extra banana so that i can
accumulate enough. I freeze the ripe banana until i have
enough.
i also freeze the baked bread which keeps very well. -
Many banana breads are too dry, but this one was almost too moist! Still, it is one of the best recipes I’ve tried (and I’ve tried MANY). The sour cream gives the cake a luscious texture that really makes this bread stand out from the rest.
The only problem I had was converting the recipe to make fewer loaves. The recipe does not convert easily, so I had to guess at the appropriate exchanges. Thankfully, this is a forgiving recipe. -
This was wonderful — I halved the recipe. Loved the cinnamon sugar on the outside. Very tasty.
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Everyone that I shared this bread with wanted a copy of the recipe–truly fabulous! I used fat free sour cream and it was WONDERFUL! Heidi Ricks
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Really more than 10 minutes prep time,
but worth it! Great taste! -
I was looking for a banana bread recipe, nothing fancy. Almost didn’t try this one…so glad I did! It’s wonderful! Probably the best I’ve tasted! Make sure to try it!
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This is a fabulous recipe!! Last Christmas I handed these loaves out as gifts and everyone loved them. Treat yourself to one of these; they are truly magnifique!!
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Very delicious recipe. Also very moist. I will definitely be using this recipe many times in the future.
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This banana bread is fantastic. I am planning on giving it to friends and family for the holidays. The sour cream adds a great moistness! Yummy.
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Fantastic! I had to half the recipe as I only had 2 small bananas on hand (used just one egg and a bit less sugar and flour). I was worried it wouldn’t turn out, but was not dissapointed one bit! Tastes divine warmed up in the microwave with cool whip.
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My kids help me mash the bananas and after they tasted the batter they couldn’t wait for it to finish baking. It was quick,and THE BEST banana bread I’ve ever made. I’ll definitely be making them as gifts this year!
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Was a hit with everyone .. !!
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Very Moist and tasty
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THIS IS THE BEST RECIPE YET, THE SOUR CREAM MAKES IT SO MOIST, VERY TRUE IT WOULD MAKE A GOOD LITTLE GIFT. DUSTING THE BREAD PAN WITH SUGAR AND CINNAMON IS ALSO A PLUS……EXCELENT…….
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This bread is sooooo moist!!! It is the best banana bread I have ever tasted. Definitely a keeper. You have to try this!!!
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If I could live on Banana Bread alone this would be the recipe to make me want nothing more. My whole family loved this. So rich with great flavor and texture. Wonderful!
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WOW!!! I omitted the nuts & added 1 cup of semi-sweet mini morsel chocolate chips & I have been begged for more ever. Sooo MOIST & Delicious!Make sure you use overripe bananans 🙂
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I’m not a real lover of walnuts, so I substituted pecans and raisins. I made 4 loaves for Christmas, however, it was so good I have to bake it all over again. I can’t keep anyone away from it. Thanks for all your wonderful recipes.
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This is a fantastic recipe! I made 18 petite loaves from one recipe and will give them as Chistmas gifts. I only used 2 cups of sugar and the sweetness was just right.
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Made 24 muffins from this recipe, plus a separate loaf. Turned out so light, but moist! The sugar-cinnamon on the bottom of each muffin was especially nice!
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This bread is wonderful. I have adopted this as my banana bread recipe and ditched the old one!! Just be prepared with a very large bowl when mixing it.
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I gave a loaf to each one of my family members and they all loved it. Everybody really likes the sugar and cinnamon coating. Their kids could not get enough.
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This was FANTASTIC…..I have never tasted banana bread this good and all of my holiday guests raved about it….it was moist and I couldn’t put it down! I will be making this again very soon! The only thing I will say is that it takes longer than the stated “10 minutes” to prepare this and it takes about 1 hr. 25 minutes to bake at 300 degrees. This will stay in my recipe box forever!
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WONDERFUL
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This is the best banana bread ever, and I’ve made alot of them. It’s very tender and moist. I halved the recipe, and it made one 9×5″ loaf (67 minutes at 300) and two mini-loaves (50 minutes at 300). I added chocolate chips to the mini-loaves, and they were wonderful. THANK YOU! I always wonder why I try new recipes for old standbys. Now I know!
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WOW, excellent taste and moistness! My kids want more bananas in it.
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I tried this recipe this weekend, and I would have to say it was wonderful. All others will be thrown out.
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The taste was great, more cake-like the bread-like. But i have a big Kitchen-aid mixer and it was filled to the brim, be prepared with a Large bowl to mix with. Also I had to cook mine almost 20 mins longer, and still the insides could have been done more..but it was worth it in the end. 😉
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I made these into mini loaves for my coworkers for Christmas. They turn out wonderful! I gave a loaf to my mother, who just happened to receive another loaf from a friend. We ate from the two and there was no comparison. This recipe had better flavor and was much, much moister. Hint: Use a large bowl, the average mixing bowl will not be large enough – Thank you for the recipe.
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this banana bread is great, moist and delicious – it makes a bunch, so use a big bowl!
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I would strongly recommend only very disciplined individuals make this banana bread because if your not careful you could EASILY eat all 7 loaves before it has completely cooled. You have been warned! This is my new banana bread recipe, thank you for sharing Esther Nelson, and yes I did manage to freeze a few loaves.
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This recipe was wonderful! I brought it to a ladies “non-superbowl party” and they loved it!! I had a small problem finding a 7×3 loaf pan, so I substituted an 8×4 and still came out with 4 nice size loaves.
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I’ve never made a banana bread recipe that was bad, so I thought, why bother with yet ANOTHER one?! Glad I did, though, because this one came out moister than any other. Halving the recipe gave me one loaf and two mini-loaves. All other recipes go in the trash, this one’s a keeper.
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This is a wonderful Banana Bread. I used cannola oil instead of butter. I also used cinnamon and sugar on the top as well as the bottom and sides. Its great to have a recipe that makes so many loaves. Thanks for the recipe.
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my co-workers and family all loved this bread…i’ve tried it with chocolate chips, walnuts and just plain…all are delicious!!…one tidbit though–it took me longer than 1 hour to make sure that my toothpick came out clean, so be patient…it’s worth it!
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All i can say is “YUMMIE”….
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This is absolutely the best tasting recipe ever. I halfed it, which after I made it I wished I wouldn’t have. I made one with walnuts and one with chocolate chips. I think this would be the ultimate with both walnuts and chocolate chips. The two 9 x 5 loaves were gone by the next day. I don’t think I’ll bother trying any others. The sour cream makes this! YUMMY!
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VERY MOIST AND VERY TASTY!!!!! I LOVE THE CINNAMON AND SUGAR ON THE BOTTOM OF THE PANS IT MAKES THE BOTTOM OF THE BREAD TASTE AS GOOD AS THE TOP!!!! THIS WILL BE THE ONLY BANANA BREAD I WILL MAKE FROM NOW ON!!!
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The best banana bread we have had, period.
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A very rich,(not too rich) dense loaf. I really liked the idea of dusting the pans with cinnamon sugar.
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Great recipe, but I used 3 regular size loaf pans since I did not have 7″ x 2″ loaf pans
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This is a wonderful recipe. The only problem is that I can’t stop eating it! I’ll have to try using choc. chips like some others did. Maybe I better not. Ha! Ha! Thanks so much for the recipe.
-Sonja
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This is wonderful, my husband said I can not make any other banana bread recipe
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This is the BEST banana bread I have EVER fixed. It is particularly good out of the oven when the cinnamon mix is crunchy but as the days go on, the topping becomes moist and is even better!! A recipe that will become a keeper for me.
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This bread is wonderful!! Moist and flavorful!!! My kids and I just about finished one loaf while it was still warm. My guests asked for the recipe and I immediately shared it with them. You have made us all very happy with this recipe. Thanks.
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I know there are a lot of great ratings already for this banana bread but I just had to tell you that this is the very best banana bread recipe ever! I got two whole loaves and made the rest into muffins! You have got to try this, it is the best!! Thank you!
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I also cut the sugar to two cups. Three just sounded too sweet, and it turned out just right for us. This was very good, but more of a cake than a bread. I used a 9×13 pan and baked for an hour. Worth trying for sure….
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If you like your banana bread to taste like a very sweet spice cake, you will like this recipe. This loaf tastes good, for a spice cake, which is what I would think I was eating if I did not know it was supposed to be a quickbread. My three criticisms are (1) that the banana flavor is obscured by the excessive amount of ground cinnamon, (2) that the texture is too soft and cake-like for a quickbread, and (3) that the large amount of sugar makes it overly sweet and, again, too cake-like. My family and I agreed that we prefer banana bread that is more banana-flavored, more toothsome, and slightly less sweet. I give it three stars because even though it is neither banana nor bread, it tastes good as a spice cake.
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this was a great bread. More moist like a cake I thought. Very good flavor.
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This is a great recipe. It is totally delicious and very kid friendly. My only problem is that it makes such a large batch that for everyday use I would probably cut it in half. I made 1 loaf and muffins that were totally wonderful and my family loved them.
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I thought that I had the best banana bread recipe until I tried this one. I gave a loaf to my sister & she hid it from her kids so they wouldn’t eat it all!
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Excellent!
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This was VERY moist-in fact it stuck to the plate, the knife, the fork…the spice “crust” was great!
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I bake a lot but this is by far the BEST recipe I’ve tried for banana bread. I gave it 5 stars, an unusual rating for me. That’s how much I loved it! Thanks Esther! I’m going to check out what else you contributed to this site.
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This is a keeper. Very moist and you only use one bowl. I halfed the recipe and made two loaves. Thanks, Michele, Ontario
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This was my first try at banana bread, and it turned out absolutely, without a doubt, DELICIOUS! Despite the fact that it’s the first banana bread recipe I’ve tried… I think from now on it’s my ONLY banana bread recipe!! I messed up a little bit when I was mixing everything together, but it still came out wonderful (and a forgiving recipe is always a nice thing). This recipe is extremely easy, and a fast clean-up (which is also very nice!). It’s a great way to use all those bananas that you *thought* you’d end up eating. If you haven’t tried this recipe, you’re missing out on something amazing.
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HOLY COW! I made this recipe in mini-loaf aluminum pans and I got 12 loaves! My 2 year old daughter ate almost a whole loaf all on her own. This moist and delicious bread is better the 2nd day…I will never search for another recipe for banana bread! Thank you SO much for sharing your precious secret! – Jenn
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Terrific recipe. The only difficulty I had was with the amount of ingredients, even my largest bowl had trouble holding it all. But, the best banana bread yet!!
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These were great!
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This bread is fabulous! To quote my mother-in-law “it’s the very best banana bread I’ve ever had.” Quite a compliment from a very experienced baker. The recipe makes a lot, but it’s fun to share the loaves or freeze them for later.
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I’ve been making Banana Nut Bread since I was a kid and finally I’ve found the perfect recipe..this is definitely a winner!!
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Chewy, almost rubbery, not as moist and flavorful as I expected.
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Everyone I have made this for thinks it is to die for! It’s the best I have found for sure.
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There’s a reason this recipe has close to 100 reviews…IT’S TERRIFIC! Not only is it yummy it’s also very versatile. I added about 1T of milk and a bit of nutmeg to the base and then made one batch with milk chocolate chips and another with shredded apple. My boyfriend took them to work and reported back that “Of all the banana breads I made for them this was the biggest hit and people wanted the recipe.” We both agreed that the combo of chocolate chips and banana bread sounded a bit strange but I decided to give it a try since there were a few of you who added them to your breads. Too bad we both declined trying the batch with the chocolate chips because that was the one that was devoured the quickest! Thanks so much for this wonderful recipe…I will never be forced to throw out old bananas or unused sour cream again! 🙂
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Just okay, I like my traditional banana bread much better, it has a nicer texture and flavour.
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Yes I was leary of another banana bread recipe, but YES this WAS the best!! So moist and tasty. You will need a HUGE mixing bowl for this recipe.
My 3 yr old also loved it. -
ditto!
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It is very good. The best part is dusting the baking pans with cinnamon and sugar, however the bread is slightly dense and wet. The flavor is phenomenal though! Definitely worth making.
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Worked out excellent! The boyfriend gave it two thumbs up!
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This was is a fabulous tasting banana bread-very moist and sweet. This made 5 little loaves and one big loaf. I mixed in chocolate chips with a half batch and my husband ate the whole mini-loaf!
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I was really excited to make this bread after reading all the rave reviews. Unfortunately, it didn’t turn out as I had expected. The bread came out very “light,” I like dark banana bread. I was moist, but didn’t have very much flavor. I probably won’t make this again. I am still searching for the perfect recipe!
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My husband doesn’t like sour cream, but he loves this banana bread. It is so-o-o moist.
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I just made this for a bake sale at my son’s school. It far surpassed my expectations. This is the BEST Banana Bread that I have ever tasted. I don’t know that I will ever be able to make it any other way.
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Delicious! Very moist and flavorful.
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This is the best banana bread I have ever had!!!
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Absolutely the BEST Banana Bread! I’ve
made this recipe several times and always
get raves for this great banana bread. -
You won’t be disapointed with this one. Even my picky boyfriend who hates anything banana gobbled it up. The sour cream really does the trick. The whole office and family gives it “6 STARS”!
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DELICIOUS!!!!!!!
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Amazing! I made these and gave them out with the Christmas baskets I made for friends, and everyone loved this. Many said it was the best banana bread they’ve ever had. I will defentally put this in this years baskets as well.
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loved it. I used a light sour cream and it’s still so good.
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This is the best recipe I have ever tasted for Banana Bread. It is yummy with or without nuts, and very moist. Good stuff!!
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I absolutely love this receipe! I have made a few changes that may be helpful to others : I droped the 3cups of sugar to 1 1/2 cups and I used “No fat” sour cream .As long as you use VERY ripe bananas ,it still tastes wonderful and is very moist. I have tried putting chocolate chunks in it as well and it was yummy!
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This is the best banana bread recipe!! Now everytime I have leftover, ripe bananas, I take out this recipe! Thanks!
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We loved this! Best Banana Bread recipe I’ve ever made. I sized the recipe down to 1 loaf — it worked great and was yummy!
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This is a very moist recipe! We liked it but my moms is still the best recipe this would take second place though!! Thanx
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My 10 year old daughter baked this recipe for us. It is by far one of the best Banana Bread we’ve ever eaten.Rich and moist. She added chocolate chips to one of the loaves.
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Simple to make–even for this cooking novice. The bread is moist, not too sweet, and so good toasted.
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The most wonderful banana bread in the world, and I don’t even like banana bread! I have not made it for anyone that hasn’t raved about it.
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I liked a lot!
Used 1? C white sugar and ? C of dark brown sugar and Nonfat sourcream, super ripe (blackened)bananas. Very moist and brown.
Thanks =-) -
The best banana bread I have ever tried. It took longer than 10 minutes to prep but was well worth the time.
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This is the most amazing recipe for banana bread. A few things make it exceptional: 1) the sour cream makes it super moist 2) dusting the pan with cinnamon-sugar provides a nice crispy top 3) putting cinnamon in the batter compliments the banana quite nicely. This is wonderful comfort food in such unsettling times. I only had 9 bananas so I reduced the amount of sour cream to 12 oz. and cut out a cup of flour and it came out wonderfully! It took about a half an hour longer to bake than the recipe indicated, however.
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