359 Reviews of Sour Cream Banana Bread

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 : )

From: EngineerChef

On Dec 18, 2006

What can I say? Do banana cakes get better than this? It was extremely soft!!! I baked it in a bundt pan for 50 minutes, it came out perfect! Thank you for the amazing recipe! I baked it this morning and by 6 o'clock the cake is gone! My bf ate a quarter of it! ....ok....I made this recipe AGAIN twice this week, this time I had no butter or margarine :O...but my family was demanding it! I used oil instead, and oh boy was it as good and better! If you like a more moist cake, go ahead and use the oil...and alot healthier too :D ....Thank you again for the recipe!

From: Karen=^..^=

On Nov 11, 2005

Repeat after me: "I MUST MAKE THIS BREAD, I MUST MAKE THIS BREAD!" I have never had a banana bread so moist and flavorful. The only thing I changed was to use strawberry banana yogurt, because that was all I had left in the fridge. I baked in a glass pyrex loaf pan (4.5 x 8.5) and it took exactly 1 hour. I was surprised at this, because after reading the reviews, I figured 1 hour was the time for a 5 x 9 pan. I was unsure when it said to "add" something if I should fold in by hand or use the mixer. I used the mixer on low and it turned out fine, not tough at all. My loaf also came right out of the pan. Absolutely delicious and will be my standard from now on. Thanks for sharing this fabulous recipe, Sharon!

From: I Am Canadian

On Dec 27, 2006

Outstanding! I made a double recipe. I used frozen black bananas, I thawed them and pureed them in a blender. I used oil intead of margarine and to the second batch I added both cinnamon and nutmeg. The suggestion to bake in a bundt pan was great! It cooked all the way through without burning. 50 minutes and it was done to perfection. It was great warm with a dab of butter on it. Thanks for the great recipe!

From: Tammy -- Chef #352731

On Nov 7, 2006

Very sweet & tasty, even with only 2/3 cup of sugar! I also substituted plain yogurt for the sour cream to cut the fat and as others suggested I thawed three frozen bananas for this recipe. It tasted great. DH & DS both loved it.

From: Lorri Nichols

On Aug 10, 2003

I found this recipes earlier this morning, and I made it this afternoon, and I just ate the last piece! It is so good! I used 1/4 cup sour cream and 1/4 a cup yogurt (just cause thats what I had!)and this came out so moist. I have never had banana bread rise this high before, and it wasn't quite as dense as my banana bread typically is. My whole family enjoyed it, and asked for it instead if homemade chocolate cake for desert tonight after dinner. Thanks for yet another great recipe!

From: XAnnette

On Nov 16, 2003

Wow! This is the best banana bread I've ever had. It was so flavorful and moist. Plus, it made my house smell great and turned out very pretty. I used walnuts and didn't add any cinnamon or nutmeg but think I'll try them next time. I used 2 small bananas that were going brown on the outside but were still in pretty good shape on the inside. The bananas didn't quite take up 2 cups but that was fine. I used real butter instead of margarine but might try margarine next time just because I have it around more often. I used sour cream instead of yogurt even though my sour cream was really sour and past it's prime. I used Pam spray on my nonstick bread pan. Even the batter was yummy. Baking time was just under 60 minutes. Thank you Sharon for this super recipe!

From: Cathy17

On Jan 10, 2004

This was really good, although I used 3 medium bananas and it was more than one cup specified in the recipe, I thought the banana flavor was a bit on the slight side. It was VERY moist and my husband gobbled it up. I substituted a handful of craisins since I didn't have any nuts. It added a nice flavor. Mine took about 1 hour 20 minutes, but that could have been my oven. I'd definitely make these again!

From: JVK

On Mar 13, 2004

Let me start by saying that I have never baked before! But I love banana bread, so I decided to give this recipe a try. I was so nervous - did not think it was going to come out, given my lack of experience! Well, I just finished baking the bread! The smell in the kitchen is absolutely wonderful! The bread came out moist and delicious, with wonderful banana flavor. I am so thrilled! Thank you so much, Sharon123!