Banana and Sour Cream Bread

    1 hour 10 minutes

    I know, you're probably thinking 'Oh no! Another banana bread recipe!' But this one is a bit different: the sour cream makes this one so moist it melts in your mouth. The flavour is just wonderful! This makes four loaves and they will freeze well.

    4639 people made this

    Serves: 32 

    • 1/4 cup (55g) white sugar
    • 1 teaspoon ground cinnamon
    • 170g butter
    • 3 cups (660g) white sugar
    • 3 eggs
    • 6 very ripe bananas, mashed
    • 1 (500g) container sour cream
    • 2 teaspoons vanilla essence
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 3 teaspoons bicarbonate of soda
    • 4 1/2 cups (250g) plain flour
    • 1 cup (115g) chopped walnuts

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 150 degrees C. Grease four 18x8 cm loaf tins. In a small bowl, stir together 1/4 cup (55g) white sugar and 1 teaspoon cinnamon. Dust tins lightly with cinnamon and sugar mixture.
    2. In a large bowl, cream butter and 3 cups (660g) sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, bicarb soda and flour. Stir in walnuts. Divide into prepared tins.
    3. Bake for 1 hour, until a toothpick inserted in centre comes out clean.

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    Reviews in English (4262)


    FANTASTIC! I made this recipe 3 times before I really feel like I got it just right! Here are my discoveries: 1. I added just a dash of nutmeg and ground cloves. 2. I halved the recipe and made two 7 1/2" x 9" loaves, but the first time I used the temperature and time given in the recipe, resulting in two doughy (but delicious) uncooked loaves. If making two loaves, do 325 degrees for 1 hr 10 mins, they bake perfectly! 3. I can't really make the butter and sugar in the beginning "cream" together, there's just too much sugar, (but don't change the sugar amount!) So don't worry if it doesn't look creamy. 4. I used an electric mixer to mix the wet ingredients together, but I hand-mixed the flour into the mixture. Try #2 I used the electric mixer to incorporate the flour, the loaves turned out to be a bit too light and airy for me, like cake. Hand-mixing in the flour created a denser, more bread-like consistency. 5. Making a crumbly topping is a MUST. I took a topping recipe from Zucchini Bread IV from this site, but I modified it just a little bit for two loaves: ~ 1/2 cup packed brown sugar ~ 1/2 cup all-purpose flour ~ 2 or 3 tablespoons butter or margarine ~ 1 teaspoon cinnamon ~ 1/3 cup chopped walnuts or pecans. I microwaved the butter for just a while to make it nice and soft, mixed it together with a fork until it was cumbly, and spooned it over the loaves before putting it in the oven. This bread is SO good and easy, even for a novice baker like myself!  -  22 May 2007  (Review from Allrecipes USA and Canada)


    The very best even with my lower fat changes! My changes not only cut the fat in half, but also cut the calories in each serving by 100. NOTE: I halved the recipe. My changes for half the recipe: 2 TBS butter & 1/4 cup of applesauce instead of all butter. In the batter I used 1 c Splenda and 1/2 c sugar. I used 1 c whole wheat flour and 1 1/4 c all purpose flour. I used 2 eggs and light sour cream. My 2 loaves baked in an hour. No one would guess they are lower fat and calorie. They were perfect in taste and texture. Next time I'm going to try all Splenda and applesauce and will give an update on the results.  -  29 Oct 2006  (Review from Allrecipes USA and Canada)


    I cannot believe I'm the only one who had trouble with this recipe. The directions called for baking 1 hour at 300 degrees. (Which I questioned but followed.) Needless to say, my loaves were totally raw in the center! (even left them in for an additional 15 minutes. Truly disappointing. All 4 loaves went in the trash.  -  31 Dec 2002  (Review from Allrecipes USA and Canada)