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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% | |
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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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: faerychic
On Nov 7, 2009
This is by far the best banna bread I have ever made. I have made this several times and it comes out great every time. I have even substituted non-fat plain yogurt for the sour cream it still comes out perfect. My pevious attempts at other banana bread recipes have come out mushy in the middle with burnt edges (not sure if it is my oven - hate electric! or just me!) but this recipe comes out perfect every time.
From: tmwood1012
On Nov 6, 2009
Outstanding! Double this and made recipe # 69407 which was even more delicious. A nice twist for banana bread. Both were extremely moist and tasty.
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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