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Sour Cream Banana Bread Recipe
Sour Cream Banana Bread Recipe photo by Taste of Home

Sour Cream Banana Bread Recipe

Publisher Photo
I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 18 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup fat-free sour cream
  • 1 teaspoon vanilla extract

Nutritional Facts

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.

Directions

  1. Coat a 9-in. x 5-in. loaf pan with cooking spray and dust with flour; set aside.
  2. In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened.
  3. Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (18 slices).
Originally published as Sour Cream Banana Bread in Country Woman May/June 2003, p37

Nutritional Facts

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.

Reviews for Sour Cream Banana Bread

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2014

"One of the very best banana breads I have ever had! Big hit at my house and we are lucky if it lasts even one day!"

MY REVIEW
Reviewed Feb. 14, 2013

"Definitely a keeper! My banana bread is never moist, the sour cream made this bread very moist & delicious. Very good!"

MY REVIEW
Reviewed Aug. 9, 2012

"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!!!"

MY REVIEW
Reviewed Mar. 13, 2012

"Sorry to be a party pooper. Not my favorite banana bread recipe. It's missing that "wow" factor for me.

~ Theresa"

MY REVIEW
Reviewed Oct. 28, 2011

"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!"

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