Banana Bread

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Serves: 10,Yield: 10slices
  • About This Recipe

    “Yet another Banana Bread recipe. I sometimes add nuts or chocolate chips.”


  • 1cupsugar
  • 2tablespoonsbutter
  • 1egg, beaten
  • 2bananas, mashed
  • 2tablespoons sour cream or 2tablespoonsmilk
  • 2cupsflour
  • 1teaspoonbaking soda
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • Directions

  • Cream sugar and butter together, add egg, bananas and sour cream, mix well.
  • Sift flour, salt, baking powder, baking soda together, stir into banana mixture.
  • Pour into prepared loaf pan and bake about 50 minutes at 375 degrees or until tooth pick comes out clean.
  • Reviews

  • “What a faaaabulous recipe.I chose this one because of the little amount of butter required. I opted for the milk instead of the sour cream…can only imagine it´s even better with sour cream (likcing lips).I live in Spain where the flour is different, and I haven´t had the best of luck texture-wise baking mom´s best this and mom´s best that…until today.What can I say, it was everything banana bread should be.”

  • “This was awesome.We loved it, very moist and flavorful.Thanks so much, I will make this one again and again!!!”

  • “Based on other reviews, I made a bunch of changes. I think it’s a great base recipe that you can change to suit your needs. That said, I made the following changes:
    – reduced sugar to 1/2 cup
    – added 1 tspn vanilla and extra tablespoon of milk to liquids
    – added 1/2 tspn cinnamon to flour
    – folded in about 1/3 cup of choco chipsThis was on the drier side for a quick bread, but is so so tasty! I am very happy with the recipe.”

  • “I added an extra banana and a bit more milk after reading reviews.Result was a very moist and delicious banana bread without a lot of fat.I also added nuts and chocolate chips.This is a great recipe…”

  • “Very good, thank you for sharing!”

  • “It was a very nice recipe. I found it a little dry, though, so next time I will add more sour cream, and probably another banana to increase the banana taste. Thanks!”

  • “The first I made this Banana Bread, I was visiting my family and wanted to make something special for breakfast. Although my addition of chocolate chips, vanilla and nutmeg wrinkle noses at first, they polished it off with gusto!This is a WONDERFUL Banana Bread!The Best in my book!Thanks Scott!”

  • “Outstanding results with this one.I use 3 parts Splenda and I part granulated sugar, and a combination of rice, spelt and whole wheat flours.This last time I threw in some walnuts and raisins, and I lined my loaf tin with parchment paper.I think that made it a moister loaf than I’ve gotten before.Also, with my choice of flours, my loaf is a bit crumbly, but I love the flavour and texture and it’s a big hit with DH. I bake this at 350F for 35 – 40 mins.This is the ‘little black dress’ of banana loaves, simple but classic!”

  • “I had no luck with this recipe either.Even my husband didn’t like it.I can’t quite pinpoint what was missing but it was quite dry and didn’t have a banana flavor at all. I reviewed the recipe again to make sure I didn’t miss anything.I chose not to review it since others have found it to be a good recipe.I guess not every recipe will suit every family.”

  • “This is yummy banana bread! I made 12 regular sized muffins, and 9 mini muffins. I added 1 t. vanilla extract and about 2/3 c. semi-sweet chocolate chips. Very yummy and moist… thanx!”

  • “Delicious taste with applesauce instead of butter! Great treat or snack. The whole family loved it!”

  • “Good banana bread!! I used the sour cream in mine, had to get rid of the end of my container. Next time I make this I’ll add walnuts, I think it’d thenmake it 5 stars from me:)I’ve had this bread for breakfast the past week with butter on top – yum!”

  • “Great recipe! The thing I like most is that it’s not too sweet; but not bland either…it’s just perfect. “

  • “Oh forgot to include…added:1/2 tsp cinnamondash of nutmegalso reduced time by 10 to 15 min (due to w/w flour substitution)”

  • “I love the texture of this banana bread. I used castor sugar and that helped make it even more light and fluffy. I also added a handful of chocolate chips! I like in the UK and have a fan oven and found many things from the US just don’t cook right in it — too dry, under/overdone, etc. But this turned out perfectly – better than the banana bread recipe in my copy of Joy.”

  • “Delicious.My kids and I ate half the loaf as soon as it came out of the oven.I used French Vanilla coffee creamer in place of the sour cream and it worked out fine.This bread is moist and flavorful…and I especially like that it does not contain a lot of grease. (not that I don’t smother it with butter before eating!)”

  • “I made one batch yesterday and it was a big hit in the family.The only comment was, its not moist enough.I’m not sure if i cooked it too long (i made muffins instead of bread) or i need to put more milk in it.Oh well, this is a recipe definitely for keeps”

  • “First time I ever made banana bread and I’ll definitely be making it again soon. The only problem is that bananas go so quickly in this house that there is hardly ever any that are very, very ripe. I used 1/2 muscovado sugar and 1/2 light sugar (sugar mixed with suger substitute). I also added 1/2 cup of chopped walnuts. Delicious!!!!!!!”

  • “This came out great. I added a touch of nutmeg. There was a bit of a raw sugar taste right out of the oven though thinking of substituting some brown sugar or adding a smidge of vanilla next time =) The sugar taste was mellowed by the next morning and perfect for packing in lunches without being super sticky and messy.”

  • “After going through Hurricane Frances here in FL. we were looking for the ultimate comfort food. The banana nut bread was fabulous. We added 1/2 cup of chocolate chips and 1 cup walnuts. It was polished off in about 20 minutes.”