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Moist and delicious. Once you make it you will always be asked for more banana bread. Just try it!
Ingredients
- 1 cup mashed bananas
- 1 cup sour cream
- ¼ cup margarine
- 1 1/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.
Step 2
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Step 3
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat3g | 13% |
| Cholesterol30mg | 10% |
| Sodium195mg | 8% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber1g | 3% |
| Total Sugars19g | |
| Protein3g | |
| Vitamin C1mg | 7% |
| Calcium41mg | 3% |
| Iron1mg | 5% |
| Potassium98mg | 2% |
*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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I’ve gone through three different banana bread recipes, and this is the one I’m going to stick with. I thought the sour cream was an odd ingredient, but the bread turned out very moist and tasty. This one’s a winner!
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I tried a few different recipes and this one was the best. I sprinkle a little cinammon on top before they bake too. Very tasty!!
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very good and moist is right. must be the sour cream.
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This recipe is great it is so moist and one of the best that I have tried. The family loved it.
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The first time I made this banana bread, it was gone the first day! It was so moist and tasted warm with butter on it! I will definitely make this again!
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I really enjoyed this bread. it was easy and quick and tasted great! My family keeps asking for more!
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NOT your average banana bread. I added nuts and an extra banana to make it to my liking. It is moist and delicious and more like a cake than a bread. Will use it for special occasions.
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Very good and moist.After I grease and flour the pan I sprinkle cinnamon sugar all over the pan.I add the batter and then I sprinkle more cinnamon sugar on top!MMMMM!You can do this with all quick breads!
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cathy I thought your banana bread was the best thankyou. everyone loved it
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I’ve tried numerous banana bread recipes and this is by far the best that I’ve had. It is moist and just the right amount of sweetness to it. Perfect with my morning coffee. My family loves it and I sometimes add walnuts to one loaf for us adults and the other loaf without for the kids — there is never any leftovers. Thanks Cathy!
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I have searched for years for the best banana bread recipe. My search is over! This was so light and moist. Everyone loves it!
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I have tried this recipe several times and my whole family just loves it!! This recipe makes a very moist bread. Just plain delicious.
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This is the best banana bread i have ever made! I have done this recipe many times and my family always wants more! Thank you Cathy
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I have been making the same banana bread for years but this will be the recipe I use from now on! Very tasty and moist. I used shortening instead of butter or margarine because that’s what I had on hand and it came out great!
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OH MY GOD!!! This recipe was soooo awesome. I’ve never made real banana bread before, always bought the store box bread, and I will never buy them again. This was so good. I used extra banana – about 1-3/4 cups and it was great. I think the sour cream makes a big difference in keeping it so moist. Thank you so much. It was gone in a day.
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Very nice and easy. I made it in a 9×5 loaf pan, added a little cinnamon on top, and baked it for 65 minutes and it came out great. Will make again.
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I was so happy to finally find a moist banana bread recipe!! It’s the best one I’ve ever tried.
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Very delicious. I melted the butter called for in the recipe (even though it never really states to melt it.) I think what put this recipe over the top for great taste is the sour cream. Thank you for sharing!
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Kathy, your banana bread recipe is wonderful! The whole family agrees with me. It will definately be added to my favorite recipes! Thanks!
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Very moist bread. The sugar crust was great. I added extra banana’s for more flavor.
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If you’re looking for a moist cake-like texture, then this is your recipe. It’s also lighter in color than other banana breads I’ve tried. I would suggest adding an extra banana for richer flavor. Tastes great warm with butter.
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This turned out great! I added a little more banana than asked for and a sprinkle of brown sugar and cinnamon. Everyone loved it!
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This is a very good recipe, one of the best banana breads I’ve ever made! I added mini chocolate chips which made it even better. Definitely a keeper!
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Scrumpious!!! I added 1/8 tsp nutmeg and could have added more. I also sprinkled some on top. Next time I’ll cut the sugar down to 1 cup as I’m not big on sweet stuff but I’m sure most would prefer this amount. My boyfriend says it’s the best he’s had!!!
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This was a pretty good recipe, although I think that it needed just a little more banana. Overall, it was good enough that I would make it again.
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This is a very good banana bread. It has a really rich sugar taste. To much sugar for me. Tasted better the next day.
FANCYNANCY69 -
Everyone was right – I FINALLY found a MOIST banana bread recipe!!! It’s gotta be the sour cream! I also took some of the reviewers’ advice and I put in 2 1/3 cups bananas instead of the 1 cup this called for. And here’s a spin — I added about a cup of combined peanut butter chips and chocolate chunks! Remember being younger and putting peanut butter on your bananas?! YUM! It was delicious!! Thanks Cathy!
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Very moist even though I overcooked it. I sugared the pan and added a few extras to the recipe (nutmeg, choc. chips) and it turned out great. A definate keeper.
Thanks Cathy. -
I Loved this Banana Bread! I have tried many others, but this one is by far the most moist and best tasting one yet! I did add more bananas than called for…Thanks a lot for sharing this one!
Sue -
Definitely a keeper. Very moist and delicious. I added a tablespoon of orange rind and left out the nuts as my family does not like them. I have tried many banana breads and this is great.
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this was a very tasty banana bread. I only had one egg, so I used 1/2 cup of mashed banana and 1/2 tsp baking powder instead and it still turned out wonderfully. thanks Cathy
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Really moist! I used real butter and also added a 1/4 of a cup of applesauce, which made it even better. YUM! Needs no frosting or anything but a glass of milk.
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Wow, Cathy, I just want to thank you for this terrific bread. The baking powder that I used was out of date only slightly (12/94) 🙂 so it was a little flat and dense. It was simply blissful. My friends kept asking for more banana brownies. The next time I make this (and there will definitely be a next time) I will buy a brand new tin of baking powder and enjoy it at its fully risen gloriousness. Once again, thank you!
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This was delicious!! I’ve never made banana bread before, and it turned out great. I used fat-free sour cream, and subbed part of the white sugar with brown sugar. I also added a bit of cinnamon, nutmeg, and cloves. Thank you, Cathy!! (I’ve eaten half a loaf already!)
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I have tried a lot of banana bread recipes and this is the best yet. I cut back to only 1 cup of sugar and added 1/2 cup of chopped walnuts. Very moist and disappears fast!!
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Add cinnamon in batter or sprinkle on top. others have used cloves too. Always add chocolate chips. Very tasty and easy.
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I guess I’ll add my 0.02–this was very good banana bread (and I don’t even particularly like banana bread!). I used plain yogurt instead of sour cream. Definitely better for you, but I missed the tang that sour cream would have given it. Also, I used more bananas. A very nice bread–moist, not overly sweet.
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Really really good! I’ve never made banana bread before – not from scratch anyways. I used 3 bananas and had only 3/4 cup of sour cream (just barely enough, it was all I had!). I baked it in a dark 9×13 inch pan and after 35 minutes I checked it and it was done. Very yummy. The second time I made it, I used 2 loaf pans and it came out even better than the first time! Thank you for sharing this recipe!
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This banana bread came out nice and moist! It had a great flavor! I also added walnuts and it turned out fantastic.
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I also used plain yogurt instead of sour cream and it came out so moist! This was by far the best banana bread recipe I have used. Excellent!
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I halved the recipe, used 1/2 cup of brown sugar and 1 cup of bananas and it came out like a banana pudding bread. Very moist and tasty. Next time I will cut back on bananas and increase my whole grain flour in hopes having a bread-like texture. Overall it was great w/Fat Free Sour cream and worth the 140 calories.
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This is the best bannana bread I have ever made! It didn’t realize it made two loafs when I was getting all my ingredients together so I brought the extra loaf to work. Everyone wanted the recipie.
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Excellent Banana Bread. You use quite a few bowls in preparation but definitely worth it! Very good…thank you for sharing!
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I’ve cut down the sugar content to 1 cup and it is still very sweet cause I used very ripe bananas. Excellent recipe. Thanks for sharing!
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This recipe is AMAZING!!! The bread stays so moist, and lasts a long time!! Two BIG thumbs up!
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I used 1 1/4 cups of very overripe bananas (3 bananas), 3/4 cup of sour cream, and 1 cup of sugar. I added 1 tsp. of cinnamon and grated in some fresh nutmeg. I also added some chopped pecans. I baked it in (2) 6-inch round pans. The taste was quite good–the banana flavor was strong and it was not too sweet. The consistency was like an airy cake, and it was very moist without being soggy or gummy. It’s not the best I’ve ever had, but it’s pretty darn good. My husband certainly didn’t complain. 😉
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I loved it
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I’ve made a lot of banana bread, but have kept searching for a better one, and this might be it! Next time I will add a little more banana. It was so moist and had a great flavor. It will be a favorite in my house I’m sure.
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I added about 1 tbsp. of orange rind, upped the vanilla to 1 tbsp., upped salt to 1/2 tsp, and added 1 cup of rough chopped pecans.I used butter in place of margarine. The flavor was incredible. Everyone wants the recipe. Great served with honey sweetened cream cheese with a little orange rind in it…perfect for morning or afternoon tea.
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This banana bread is good. I didn’t use the ripest bananas though and the bread turned out less sweet than I would have preferred. However; my kids really enjoyed the flavor alot. It made 3 nice size loaves…which is a bonus because I froze 2 loaves for when company is here! I added nuts to one and mini-chocolate chips to the other.
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Very, very moist bread. Wonderful texture and flavour. Used only 1 cup of sugar (1/2 white and 1/2 brown) and whole wheat flour and turned out superb. Also added cinnamon and nutmeg and spinkled pan and bread with a cinnamon-sugar mixture before baking. This recipe is in my favourites. Thanks Cathy
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Ok, confession time. I cannot bake. I’m okay with that, but I still had to bring something to a party and I MADE THIS!! I substituted Splenda for the sugar and added a little cinnamon (someone else’s suggestion…) and I cannot tell you how amazing I feel now that I’ve successfully baked something. I would recommend this absolutely delicious recipe to even the most timid of newbie bakers out there! 🙂
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Just like Cathy promised, moist and delicious. I used very over-ripe bananas, cut sugar to 1 cup. Used only 1 9×5 loaf pan. Bread was great, easily replaces the Betty Crocker standard I’ve used for 20 years.
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This was very delicious and moist. I bake in small pans and freeze for snacks for my daughter. Great to take to get-togethers.
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My family loved this banana bread! I followed some other reviewers suggestions and added cinnamon and a little bit of nutmeg. I also added some walnuts and chocolate chips. Didn’t last too long in my house! It was just delicious!
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Good banana bread! I substituted banana flavored yogurt for the sour cream, and it was excellent, very banana-ey! I also made some “icing” for it, with mashed bananas, powdered sugar, and a touch of milk. Yummmm!
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I often bake “goodies” and take them to work to share, and this was a big hit! Many asked for the recipe. It’s a new favorite.
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Very good, I added a bit of cinnimon for some extra flavor, wish the recipe said how full to make the pans, I was not sure so I only filled them half way, which I guess was not enough because my bread didn’t puff up much. But VERY GOOD! Thanks!
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Cathy, thank you for this recipe it is the perfect banana nut bread! I add walnuts because I love them in it and it is great. Thanks Vince
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This recipe was VERY EASY TO MAKE and TASTED AWESOME! I baked it the first time in a 13×9 pan and it tasted great but it seemed a little strange to have banana bread cut into a square opposed to slicing from a loaf pan shape. NOTE: When you use the 13×9 inch pan, it only takes about 30-35 minutes. When you use the loaf pan, it takes around 1 hour to cook so you might want to keep that in mind if you’re in a time crunch. THIS BREAD IS A DEFINITE MUST FOR YOU TO MAKE!
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I usually have a hard time getting my family to finish off the last of any bannana bread. Not in this case! Thank you for the great recipe!
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This recipe was good. I added some pieces of pecans to this to give it a banana nut bread taste
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What a delicious recipe. I followed some of the other reviewers suggestions, used some cinnamon, 1/2 c. brown sugar and 1/2 cup white sugar, and instead of flouring the pans I used cinnamon and sugar. I made 4 3×5 loaves and it only took 30 minutes for them to get finished. I ended up not having enough sour cream so I added some vanilla yogurt and it was just great. I am replacing the banana bread recipe that I have used for over 5 years with this one. Thanks!
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I doubled the recipe to make some for my friend at work who loves homemade breads, but didn’t realize until I was almost through the second part that I only had 3 eggs instead of 4. I was too lazy to go to the store so I stuck with 3 and the 3 loaves that I got out of this recipe still turned out great. I added a little cinnamon to the batter and also coated the pan with a cinnamon/sugar mixture. This gave the crust a good, sweet crunch. My 2 year old had 2 pieces of this for breakfast the next morning and I had 3. We toasted it in the toaster and put a little butter on it while it was still warm. I had to cook a little longer since I put it in 3 bread loaf pans instead of 4. Overall, VERY YUMMY!!
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A quick recipe. Easy. Very tasty. I used organic brown sugar intead of the white sugar and it gave it a nice twist. Will definitly be making it again. One of these loafs are going to mother in law!
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I simply LOVE this banana bread recipe. It always turns out moist, delicious, and difficult to keep my hands off of.
I created muffins with this recipe for my kindergartner’s snack day and the students gobbled them down. Just be sure to watch your cooking times with muffins.
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wonderful banana bread. everyone loved it. i used half and made one loaf and added chocolate chips to the other half and made chocolate chip banana muffins. both turned out delicious. my 3 yr old loved both. will make again and again
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I think this is the best banana bread. I have tried a lot of others. Even a few old favorites from the family. I have given this recipe to almost everyone who has tried it. Thank you so much for a great recipe. I would not change a thing.
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Was just ok. Nothing special compared to the other banana breads I have made.
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Great recipe! Easy and tasty. I made muffins instead of loaves. They were so good. My husband and son liked them too.
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I made this bread along with two others from this website. It was good, and I would definitely make it again, but it was just a little too sweet for me. It had a nice, moist, fluffy texture, though.
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***** Yummy! I made this recipe twice in mini pans reducing the baking time. The 1st time I added a cup of pecans, the 2nd time I added pecans & one chopped apple then spinkled crumb top on before baking. The possibilities are endless with a base recipe this good, who knows, next time maybe pineapple & coconut or white choc chips…. Highly recommend – 5 stars!!!
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I’ve tried several banana bread recipes including “Banana Banana Bread” from this website, and this one was the best! Very moist, right amount of sweetness, and almost gone in one day!
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I’ve had a similar recipe for years that always came out too soggy on the bottom, so I was extremely pleased when I cut these 2 loaves to see that they came out perfectly!
This will be our family’s banana bread recipe from now on!
Thanks Cathy! -
This banana bread is awesome! I’ve tried many recipes on this website and this is the best I’ve tried in a long time! It has more fluffy/less dense texture than most banana breads. I used reduced fat margerine and no fat sour cream-It turned out excellent. Also I only had a 9×6 loaf pan so I used the remaining batter to make banana muffins-I just took the muffins out of the oven ten minutes before the bread-the muffins are awesome too!
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Very good, moist muffind
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Best and easiest banana bread I’ve ever made.
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Do it just like it says. This is FABULOUS!!!
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This is the best banana bread I have had! This recipe is easy to make and the bread is light and fluffy! GREAT RECIPE!!!!
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his was extremely delicious!!!! I used whole wheat flour, applesauce instead of margarine and only put in 3/4 cup sugar. I made muffins instead of a loaf. It was moist and delicious! A definate keeper.
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This is good. It is moist and flavorful. I don’t really see that it is better than my standard banana bread recipe though.
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This was the first time I have made Banana Bread and it turned out awesome. The only change I made was to use butter instead of margarine.
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This was terrible. I followed the directions perfectly. When I took it out of the oven the bread looked great. Then 5 minutes later the entire middle had sunk down to 1/2 inch high. When I tested it before I removed it from the oven the pick came out clean. Don’t make this.
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I tried this today and it is FABULOUS!! So moist all the way through and very tasty. Normally when I make banana bread it gets kind of dry at the bottom, but not this one. The only thing I did different was to add a cinnamon crumb topping, but the base bread is simply perfect. I think I added a little bit more than a cup of banana because I had three larger bananas that needed to be made into bread. I will definitely make this again. This will replace my old recipe for sure. Two thumbs WAAAAAAAAAAY up from my family! 🙂
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pretty good, very moist will make again.
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I just finished making this banana bread and it was great! My mom’s was always kinda heavy and dense but this is lighter. Not too fluffy though. I used 1 1/2 cups sugar because my bananas were not that ripe. I made mine in the 9×13 pan (maybe that would help the lady that had hers go flat) my cooked in only 35 min on 300 degrees. Thanks so much for the great recipe!
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This recipe is fabulous and is going to replace my old family one. I doubled the recipe and made one 9×5″ loaf plain and 2 smaller loaves with 1 cup of mini chocolate chips added. This is moist and delish!! Thanks, Cathy.
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I just got finished making this banana bread and was a little iffy about using sour cream in the recipe but the results were awesome! The bread made a lot more than I expected and it turned out very moist and delicious.
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My whole family LOVED this banana bread! I added 1-1/2 cups of mashed banana, and it was excellent. Also, I only had 9×3 loaf pans, so I used two and decreased the baking time to 40 minutes. The loaves weren’t as tall, but the kids didn’t care. SO GOOD!
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Usually everyone has one piece of banana bread when it first comes out of the oven.. then it sits there. This banana bread was eaten for breakfast, lunch, and dessert. We all, including the kids, enjoyed it more than any other we’ve had. I threw in 1/4 cup oat bran to give it some texture.Otherwise, I followed the recipe. Thanks so much!
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This is the best babana bread recipe I have ever made. I have been using it for over a year. I always get compliments
when I serve this. -
I’ve been trying a number of recipes here to find the one I like best and this is it. Moist with good banana flavor. I add chocolate chips and once even added some kahlua.
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I added 1/2 cup mini chocolate chips, and it came out perfect! My sons love it. Note: I had to bake it for 1 hours and 80 minutes before it was done all the way through.
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Very good…super moist. It turned out very light. Next time I will add nuts to give it more texture.
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VERY good recipe.
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I have been searching for a GREAT banana bread and this is it! I substituted butter for margarine and added semi-sweet chocolate chips! My co-workers raved! Thanks Cathy!
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This is an excellent banana bread recipe. I just made it again for the second time! It is very moist, sweeet, and delicious! I added chopped pecans because banana bread should be made with nuts, and it was so yummy. I made this recipe into mini muffins (without nuts) for my kids, and they loved them, especially my 11 month old daughter! Any time she sees one she reaches out her hand for one and puts up a huge fuss. So good.
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Thanks for the recipe! It was really good. My son loved it!
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This recipe was OK for me. I had a hard time getting it to cook all the way through without burning on top and sides. But the flavor was good, coworkers loved it. The batter even tasted good and was very “light” which I think is unusual for banana bread. Thanks Cathy!
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This recipe made awesome banana bread! My whole family loved it. I made two loaves; one with pecans and one without and I will make this recipe again.
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