Sour Cream Banana Bread

by Kimberly Hickok

We always have bananas in the house. Most of the time they get eaten in a timely fashion but sometimes they don’t. That’s when it’s time to get creative. Mash those puppies up and throw them in some pancake batter. Toss them into a blender with some yogurt or ice cream for a tasty drink. Or you can make some wonderfully moist Sour Cream Banana Bread.

I’ve had this recipe jotted down on a piece of paper forever and figured I’d better post it before I completely destroy the paper it’s been written on with more smudges and spills from my messy kitchen ways.

Sour Cream Banana Bread

Sour Cream Banana Bread
(Makes one 9×5 loaf)
1 cup sugar
1/2 cup oil (I use canola)
2 eggs
1 cup mashed, very ripe bananas (one large or 2 medium)
2/3 cup sour cream
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 350F. Butter and flour a 9×5 loaf pan. Beat sugar and oil. After they are well blended add the eggs, banana, sour cream and vanilla. In a separate bowl mix the remaining ingredients then stir into the banana mixture. Do not over mix.

Pour into pan and bake for 50-60 minutes. When a toothpick inserted into the middle comes out clean, the banana bread is ready. Cool on a rack for 5 minutes then carefully turn onto the rack.

At this point if you’re impatient like we are you will cut off a hunk, slather with butter and stuff into your mouth. If you are more civilized, you can cool to room temperature and enjoy. Either way works for me.

I recommend this recipe because it always comes out nice and moist. I suspect it has something to do with the sour cream. At least that’s my story – and I’m sticking to it.

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