Banana Sour Cream Bread

The sour cream in this bread mellows out the banana flavor. I like slices of this toasted and spread with a little butter for a breakfast treat.

Banana Sour Cream Bread

Cousin Terri with husband Don
December, 1989

1-3/4 cup flour

1 tsp baking soda

1 tsp baking powder

pinch of salt

1/2 cup butter, softened

1-1/4 cup sugar

2 eggs

1/2 cups sour cream

1 tsp vanilla

2 very ripe med-large bananas, mashed

1 cup chopped walnuts

Preheat oven to 325° F. Grease and flour a tube pan (or alternately two 5x7 inch loaf pans).

Place dry ingredients in large bowl. Shake to mix if you are using a bowl with a tight-fitting lid, otherwise whisk dry ingredients together.

Beat butter and sugar together until light and fluffy. Add eggs, sour cream, vanilla and mashed bananas and beat until combined. Add all but about 1 tablespoon of the dry ingredients and stir just until moistened. Mix the walnuts with the remaining flour mixture and shake or stir until they are coated. Fold walnuts into mixture.

Pour into prepared pan(s) and bake for about 55 to 60 minutes for tube pan or 45 to 50 minutes for loaf pans.