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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 12 servings |
||
| Calories 273 | ||
| Calories from Fat 122 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 345mg | 14% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 34.9g | 11% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 19.4g | ||
| Protein 4.2g | 8% | |
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Ingredients
- 1/2 cup margarine or butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed banana
- 1/2 cup chopped nuts (omit if you don't like nuts)
- 1/2 cup sour cream
Directions
1
Grease 1 large loaf pan.2
Cream margarine, sugar, eggs and vanilla.3
Add dry ingredients, then bananas, nuts and sour cream.4
Mix well.5
Bake at 350 F for 1 hour.
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- Course > Breads
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Featured Reviews for This Recipe
From: RedhairMac
On Sep 6, 2008
Thanks for a super — and somewhat untraditional — banana bread recipe. This was excellent in taste and texture. The only thing I did differently was to add a tsp of pumpkin spice to the mixture as homage to the upcoming Fall season. But that's what's so great about this recipe — it's a wonderful base that you can tweak with your personal touches, and it turns out great. I'll definitely be making this again.
From: Momof2kiddos
On Aug 25, 2008
What a great simple banana bread recipe. We made muffins and 1 small loaf - it all disappeared within 24 hours. Even my daughter who doesn't like bananas had 3 of the muffins, and my husband commented that they are so good, which he doesn't do often. And most of it was consumed by my 20 month old who loves bananas. Would be really nice for a brunch potluck!
From: cuppycakes
On Jun 26, 2006
I used pecans in mine and it's delicious. This is now my default banana bread recipe. One thing to note is that the list of ingredients aren't really in the order of the steps so be careful and read the instructions.
From: Bev
On May 24, 2004
Sharon, right out of the oven, this banana bread is amazing! It is moist and flavorful. I used 3 large really ripe bananas which I am sure helped supply the intense flavor. I really like the addition of the sour cream. I did use chopped walnuts and I also usually add the overly ripe banana to the top of the mixer without a problem with it blending. I do love banana bread and I have tried many. This one stands head and shoulders above the rest. Thanks, Sharon : )
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