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Nutrition Facts
Serving Size 1 (124g) Recipe makes 10 servings
Calories 305
Calories from Fat 98		(32%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 198mg		8%
Potassium 192mg		5%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 1.7g	6%
	Sugars 25.1g
Protein 4.4g		8%
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Moist Banana Bread

Recipe #11307 | 1¼ hours | 10 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Divinemom5
Sep 2, 2001

I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe bananas in the freezer,so I can make it at a moments notice.It is a great after-school snack,but it never lasts long at our house!

SERVES 10 (change servings and units)

Ingredients

1/2 cup butter
2 eggs
3 large very ripe bananas
1 1/2 tablespoons sour cream or buttermilk
1 teaspoon fresh lemon juice
1 cup sugar
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup chopped nuts (optional)

Directions

1
Combine dry ingredients in large mixing bowl.
2
Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor. Whirl until smooth.
3
Pour over dry ingredients; add nuts and stir until just moist.
4
Pour into greased loaf pan.
5
Bake in 350°F oven for 55-65 minutes or until skewer inserted comes out clean.

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Featured Reviews for This Recipe

From: AliAnn

On Sep 13, 2009

Okey doke. It's not out of the oven yet, but it already smells WONDERFUL!!! Just wondering now what it would taste like with a bit of cinnamon sprinkled on top or even mixed in. This recipe is super easy, but instead of using the food processor (I don't have one), I used a hand potato masher. It seems to have worked as well, but left chunks of banana that I hope will still be good.

0 people found this review helpful

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From: Val #6

On Jun 20, 2009

totally yummy everytime! I use 4 egg whites instead of 2 eggs, fat free sour cream and smart balance 50/50 butter blend to cut some fat and it's still amazing! I also add about 3/4 c finely shopped pecans to add a little nutty flavor... enjoy it!

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From: Dana-MMH

On Mar 24, 2002

Laura this was sooo moist, and excellent! My DH was so mad that I gave a loaf away to my best friend. My house smelled wonderful while this was baking. Thanks for the recipe, it was very easy too.

9 people found this review helpful

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From: Gay Gilmore

On Oct 29, 2001

This was super easy, good flavor, good crust etc. I guess I sort of missed the more rustic, chunky interior you get when it is made by hand instead of mixed in the food processor, which is why I give this 4 stars instead of 5. I'll still make this again. The speed is hard to beat!

9 people found this review helpful

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