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I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 186 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 332 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Originally published as Sour Cream Banana Bread in Country Woman May/June 2003, p37
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Reviewed on Feb. 14, 2013 by Glamourchic
Definitely a keeper! My banana bread is never moist, the sour cream made this bread very moist & delicious. Very good!
Reviewed on Aug. 09, 2012 by rhondadc23
I have made this recipe several times. I use brown rice flour & greek yogurt instead of all-purpose flour and sour cream. I also add some unsweetened applesauce to make up for the dryness of the brown rice flour. Wonderful!!!
Reviewed on Mar. 13, 2012 by lurky27
Sorry to be a party pooper. Not my favorite banana bread recipe. It's missing that "wow" factor for me.~ Theresa
Sorry to be a party pooper. Not my favorite banana bread recipe. It's missing that "wow" factor for me.
~ Theresa
Reviewed on Oct. 28, 2011 by darcymom
Loved this! But, as always I made changes. Used eggs, not substitute. Used regular sour cream, not low fat. But I did sub 9 heaping Tlbs of flax seed and lowered "veg" oil by 3+ Tlbs. Also added lots of blueberry juice infused "Craisins" and a heavy dose of vanilla bean paste. Doubled the recipe and turned out great. Next time though I will add another banana, mine were on the small side. This will be my "go-to" banana bread recipe from now on:) Husband loved it and he's the bb lover!
Reviewed on Mar. 16, 2011 by htrewern
Loved this recipe. I made it with 2 eggs instead of the egg substitute. The sour cream made the bread really moist. Big hit at our house!!
Reviewed on Mar. 14, 2010 by lareeone
So easy to make and so delicious. I tried this for the first time about 2 years ago and have been making it ever since. I just made a couple loaves and sent them off in the mail to my granddaughter.
Reviewed on Jan. 06, 2010 by DennieZim
Best banana bread ever! I have tried several recipes and this is the only one I make over and over again.
Reviewed on Sep. 18, 2009 by mother of 3
I've substituted 2 eggs for 1/2 cup egg substitute, and it worked fine in pumpkin bread.
Reviewed on Jul. 11, 2009 by misscamaro88
I tried this one with fat-free vanilla yogurt and it's wonderful! I omitted the vanilla extract, however, and even a little bit of the canola oil. Very moist and fluffy!
Reviewed on Mar. 31, 2009 by TinaHurt
Do you have to use egg substitute or can you use eggs?
Reviewed on Mar. 15, 2009 by 2sauerboys
You could also use vanilla yogurt, in place of the sour cream, it gives it a good flavor.
Reviewed on Apr. 05, 2008 by jetluvs2cook
you might try using apple sauce in place of the oil......I do this in a lot of my baked goods and they always turn out really nice...
Reviewed on Apr. 05, 2008 by veggielover
Greeting's, i have a question, is there any healthy substiute for the canoloa oil used in this sour cream Banana Bread? i would appreciate any help on this you may have for me, and thanks.tim
Greeting's, i have a question, is there any healthy substiute for the canoloa oil used in this sour cream Banana Bread? i would appreciate any help on this you may have for me, and thanks.
tim
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