Everything You Need to Know About Banana Bread

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Everything you need to know about banana bread is contained within this post.

Bananas + sour cream = ever’thang you need to know!

See? I’m helpful like that.

Everything You Need to Know About Banana Bread


I’ve made so many different kinds of banana bread throughout my baking career. High calorie recipes, low calorie recipes, using oil, using applesauce, with nuts, omit nuts, but until I made Sour Cream Banana Bread, I had truly never had banana bread.

Confession: I’m not a banana lover. If you see me eating one; I’m desperate or under duress.

I pretty much only eat them during training season for long runs, and only if they’re a bit on the green side and not covered with spots. I have serious issues with those spots. TOO SOFT!

But, mash them, mix them with sugar, flour and sour cream to make banana bread and I’ll pretty much wrestle you for the last slice.

Everything You Need to Know About Banana Bread

Sour Cream Banana Bread

Yield: 1 loaf


1/2 cup butter – room temperature
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed, very ripe, bananas
1/2 cup full-fat sour cream
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)


Preheat over to 350°.
Cream butter and sugar until well combined.(1)
Add vanilla. Blend well.
Add eggs, one at a time, combining well after each.
Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. (2)
Add bananas and sour cream. Stir well. (3)
Stir in nuts.
Pour into generously buttered 9x5x3 loaf pan. (4)
Bake 1 hour.
Test for doneness by inserting toothpick into the middle of pan. If it comes out clean, the bread is done! If not, bake a few minutes more and check again. (5)
Turn out on rack to cool.


For New Bakers

(1) I typically cream the butter first and once it is light and fluffy, I add the sugar in 1/4 increments, so the sugar and butter combine with a less grainy texture.

(2) If you don’t own a sifter, you can substitute whisking the flour mixture. Pour the measured amount into a bowl and whisk until light. The point is to incorporate air for a lighter cake.

(3) This recipe calls for 1 cup of mashed bananas, but I have been known to add 1 1/2 cups. I hate to not use all my ripe bananas. It’s just sad for that one lone survivor.

(4) I have used smaller loaf pans and the texture is fine. If using smaller pans, adjust the time down by 10 or so minutes and then check doneness before taking them out of oven.

(5) The bread is done when it’s done and you bake it until it’s done. Just because a recipe calls for 30 minutes doesn’t necessarily mean yours will be done in that amount of time. Use the time given as a guideline, not a given.


Happy Baking!

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  1. i am with you on ripe bananas–don’t want to eat them, don’t even want to smell them. [love green ones]. but this combo of ripe bananas with sour cream sounds like this banana bread might be tolerable. thanks for the tips.

  2. I am a big fan of banana bread though husband will eat nothing with banana in it. Next time I have company I will give this recipe a try.

  3. Audrey Johnson says

    Love your tips at the end. When I was a new baker I never understood all of the “baking” terms. This can be helpful for new cooks.

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