Banana Sour Cream Bread

I think it needs more banana flavor but turned out awesomeI only had 2 loaf pans so i made 4 extra large Muffins they only needed 45 mins cooking time and i also raised temp to 350 for last 30 mins still waiting for the loaves to be done .did one without walnuts and one with. the muffins definitely a great idea if you dont have the pans and dont need to cut ingredients in halfYes i will make again with an extra banana 😊PS. I did uses 1 cup of light brown sugar and 2 cups white worked out great

Definitely a crowd pleaser! I’ve been making this for years and it’s my family’s favorite bread recipe.I make a small change to the sugar. I substitute 1 1/2c brown sugar for 1 1/2c granulated sugar. This recipe makes one bunt and two smaller loafs.Perfect gift for the holiday season, so soft and yummy!

This is the greatest recipe. It makes a lot and when it comes out of the freezer it is the same as if you just baked it. I will not use any other recipe. When the last loaf comes out of the freezer I make four more to make sure I always have some on hand. No home should be without this treat.

I'm really picky about banana bread. We live in Arizona and made it for the first time recently. Followed the recipe exactly and baked at 300°. We had to bake it extra long to get the center to firm up like it should. I'm wondering if 300° was a typo? The bread was excellent and probably the best I've ever had once it was finished baking.I'm currently visiting family in Colorado which is high altitude. I made two loaves yesterday and it took almost an hour and a half to bake two loaves. They were still not fully cooked when I took them out of the oven. Any suggestions or modifications that anyone has done as far as baking temperature?As for taste this is probably the best tasting banana bread I've ever had! Going to try and perfect it and maybe try to cook smaller loaves and fill my loaf pan a little less full next time. Highly recommend this for moistness. The sour cream is what makes this as well as the cinnamon sugar sprinkle around the sides of the pan. The only other recommendation I have is that it seems like the pans grease better with a spray on cooking spray. I used a little butter around the edges the second time I made the bread and it seems to stick.

Great recipe, but makes a lot of bread. I 1/2 the recipe and poured it into a pudding ring, and also made 6 cupcakes.I also made the sour cream using heavy cream and lemon juice (and a pinch of salt).

I've made this recipe for years and each time it's a hit. But I alter it a bit. I replace 1 cup of sugar with 1 cup of light brown sugar to make it a bit richer. We like to have muffins so I make a dozen muffins - or less so they're high and puffy. I do not use the cinnamon sugar mix on the pan, instead I sprinkle the tops of the breads just before baking. I also add finely chopped nuts to the topping and press it gently into the tops of the breads and muffins. To bake the muffins, I preheat the oven at 450 degrees and lower it to 350 degrees when I put the muffins in. They are perfect after 25 minutes when tested with a toothpick. For the 3 remaining loaves, I set my second oven at 350 degrees instead of 300 degrees. The loaves are ready in 45 mins. - again tested with a toothpick. Of course, if you only have one oven, you can cover the unbaked breads with a lightly greased sheet of plastic wrap so the dough doesn't start to dry out while you wait for your oven to be ready.

I love this recipe. I finally found a way to review it. My All Recipes doesn’t have the option.

Best recipe until now, I had been trying others in the past but this one is the best one of all

It came out perfect, but I did make a few changes. Changed the temp to 350, used homemade Greek yogurt instead of sour cream, and cut the sugar to 1 1/4 cups. Added walnuts and dried cranberries. Still baked for an hour, but lightly covered with aluminum foil for the last 15 minutes. Sprinkled with cinnamon sugar on the top as well. It was moist and plenty sweet. The recommended 3 cups seemed a bit much.