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Banana Sour Cream Bread Recipe

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This recipe for Banana Sour Cream Bread, by , is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Whip together until light and fluffy:
c. softened butter
3 c. sugar
3 eggs

By hand fold in:
6 very ripe, mashed bananas
16 oz. sour cream
2 tsp. vanilla

In separate bowl combine:
2 tsp. cinnamon
1 tsp. salt
3 tsp. baking soda
4 c. flour
1 c. nuts and or mini chocolate chips

Directions:
Directions:
Pour dry ingredients into banana mixture and stir until just combined. Bake in 9 small loaf pans prepared with cooking spray and sprinkled with cinnamon sugar. Top each loaf with more cinnamon sugar. Bake at 300 for 45 min to 1 hour or until toothpick inserted in center comes out clean. I also love these made into muffins.

Personal Notes:
Personal Notes:
This is seriously the best banana bread ever. I don't like to wrap loaves in plastic wrap, because the cinnamon sugar coating gets gooey. Just leave them on a plate on the counter with a paper towel to loosely cover them. It's actually better the next day when they have sat out for a bit. Or you can wrap them after they cool and freeze them for later.

 

 

 

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