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Sour Cream Banana Bread

Sour Cream Banana Bread is the answer to those neglected bananas you have sitting on your counter right now. My family craves bananas until they don’t. Because I shop every two weeks, I buy three bunches in various stages of ripeness in order to have some for as long as possible.

Sometimes, they will eat two bunches in ONE DAY and then leave the third to hit the bin unless I come up with a few spare minutes to transform bananas into some sort of new thing. My Banana Cake is always a huge hit, but Banana Bread is a little more portable, and I can freeze a couple of loaves. This recipe uses 8 bananas and makes 4 loaves! It’s a dark, sweet loaf that tastes better once it has been frozen and thawed. I wrap my extra loaves in foil and then put them in a ziplock with the date. Enjoy!


  • 4 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 8 ripe bananas,mashed
  • 2 cups of sugar
  • 1 cup (2 sticks) of unsalted butter, melted and cooled 4 large eggs
  • 2 teaspoons of vanilla extract
  • 2 cups of sour cream


1. Preheat your oven to 350°F (175°C). Grease your loaf pans with butter or non-stick spray. Pro Tip: Coat the pans with cinnamon and sugar!

2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set this aside for now.

3. Mash the bananas: In a separate bowl, mash the ripe bananas until smooth. Ripe bananas should be easy to mash with a fork or a potato masher.

4. Mix wet ingredients: In another large bowl, mix the sugar and melted butter until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, then add the mashed bananas. Mix everything together until well combined.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as this can make the bread tough.

6. Pour the batter into the loaf pans, dividing it evenly among the 4 pans.

7. Bake for 60-70 minutes, or until a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. If the bread is browning too quickly, you can loosely cover it with aluminum foil. 8. Cool the bread in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

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