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Sour Cream Banana Bread

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1 Sour Cream Banana Bread on Thu Sep 08, 2016 10:24 am


In a former forum we all belonged to there was a member who was a wonderful baker. She posted a recipe for a Sour Cream Banana Bread that I tried and immediately deemed it my all time favorite. However, I was young, dumb & stupid about cooking forums and never considered the 'powers-that-be' would close the forum and it would be lost in cyberspace forever.

NOW I know if I see/try a recipe that is a 'keeper' I need to do a 'copy & paste' to get it into my own personal file. I'm so sorry I didn't realize this important fact when there were some really fabulous recipes posted. I assumed I would always be able to access the information until the end of time.

But, now, I have compiled a NEW recipe for banana bread. It's what I've found works well for me and I like the taste. Feel free to copy it over to YOUR files and make any changes you want to personalize it for your tastes. You will note there is no cinnamon or other spice, as I prefer my banana bread to be the taste of bananas. I do, however, add roughly chopped pecans because that's what I like. But if you like cinnamon or some other spice with bananas, ADD IT. If you don't like nuts, OMIT THEM. But whatever you do, if you love a moist and tender banana bread as much as I do, please consider giving this one a try.

Sour Cream Banana Bread

1/2 c. Butter (room temperature)
1 c. Sugar
2 Eggs (room temperature)
1 t. Vanilla

1 c. Mashed Ripe Bananas (approx. 4)
1/2 c. Sour Cream

1-1/2 c. Flour
1 t. Baking Soda
1/2 t. Salt

1/2 c. Chopped Pecans or Walnuts

Lightly butter a 9" X 4.5" loaf pan. Add a strip of parchment paper the length of the pan to be sure you can remove your bread when cooled. Preheat oven to 350 f.

Cream butter & sugar until well combined, add eggs and vanilla. Mix in mashed banana and sour cream. Sift together flour, baking soda & salt and slowly add to the batter. Lastly, stir in the chopped nuts if using.

Put batter into prepared pan and bake at 350 f. for 45 minutes to 1 hour ~ test with a wooden skewer to be sure bread is baked completely. Allow to cool on rack for 15 minutes and then carefully remove from pan and allow to cool completely.

2 Re: Sour Cream Banana Bread on Thu Sep 08, 2016 10:58 am



I wanted to use my new 'garage sale' finds ~ two brand new 11" X 5" loaf pans that I picked up for $1 each. It was a bargain I couldn't pass up.

Since my loaf pans are larger than what I usually use I had to make minor adjustments along the way. I was making a 'double' batch (why bake one when you have enough bananas for two large loafs?) and I ended up with an extra 1/2 c. of mashed banana. So, I increased the flour by 1/2 c. and added an additional 1/4 t. baking soda to the dry ingredients. I also had an extra 1/4 c. chopped pecans and I just tossed them into the batter, too. That's because I was too lazy to retrieve my nuts from the freezer to add the thawed nuts back to the container.....LOL

I ended up turning down the temperature to 335 f. because I didn't want the outside to get done before the inside and I didn't want the crust to get too dark. I also tested with my Thermapen Instant Read Thermometer and removed the loafs when they got to 190 f. when tested in the middle of the loaf.

And this is why I add just a strip of parchment to my loaf pans. The bread slips right out of the pans without the corners / bottom sticking.

3 Re: Sour Cream Banana Bread on Thu Sep 08, 2016 4:11 pm


That sounds really good, Beth. I don't make banana bread very often, as I have a friend whose wife makes it deliciously and he knows I love it so he often shares one or two mini-loaves with me.

But I'm definitely going to copy your recipe, as we do occasionally end up with bananas past their prime. I'll add your addendum as well.

I'm not a garage/yard sale girl, but when I go, I never ever see anything but junk. Love your new loaf pans! I know, I know -- everyone tells me I have to go more often. But I find it almost painful to look at what appears to be tons of junk -- or it is when I get there. Good for you for a good score, Beth!

4 Re: Sour Cream Banana Bread on Thu Sep 08, 2016 9:31 pm


The difference is I live in The Villages.....a transient community with people who don't have a bunch of old stuff. I've seen some 'crap' but much more really nice stuff that gets very little use.

5 Re: Sour Cream Banana Bread on Thu Sep 08, 2016 9:52 pm


bethk wrote:The difference is I live in The Villages.....a transient community with people who don't have a bunch of old stuff.  I've seen some 'crap' but much more really nice stuff that gets very little use.

Laughed!  I hadn't thought of that.  Is there really a lot of moving in/moving out, Beth?  I guess it's inevitable in a community planned for those over a certain age.  Do people sometime move there and then decide it's not for them?  That would've been Brian's parents.  No sooner they'd settled in some new city, or in a new place in the same city, than they would start talking about maybe they'd...

They even built a house in Punta Gorda when they decided they didn't like living in a condo near so many older people.  It was a super house with a pool and lovely indoor/outdoor area for enjoying (or entertaining if you were so inclined), and with two wings on each side of the living area, so you were really separated from your overnight guests, which I really like.  I think it was just too much house for people their age, but the word was Brian's mom wanted to go back to MA "to die" (i.e., be in MA when she eventually died 'cause she had no problems and was healthy for many more years.  So they ended up back on the Cape, where they started out from!

6 Re: Sour Cream Banana Bread on Fri Sep 09, 2016 7:58 am


The Villages is what is commonly referred to as 'an active adult community'. 80% of the residents are suppose to be over 55 to live here. So, like us, when many get to retirement age (65-67) we move here and purchase a smaller, more manageable residence. We get rid of all the old crap we've been using and 'making do' with for 50 years (like the old warped and dented cookie sheets and fry pans that wobble on the new flat-top electric stoves). We only bring the stuff that was packed away for years because it was too 'good' to use for every day.

So when you move here you are basically moving to an area with peers. I love it. I don't miss the large numbers of noisy and rude teenagers who think they 'own' the world. We have the opportunity to NOT work at an 8 to 5 job anymore and do all the recreation we love. Dane usually golfs 3 to 4 days a week, sometimes more, goes to the gym on a regular basis and only 'putzes' around in the yard doing the fun stuff (he doesn't have to mow or trim the grass, we hire someone with the equipment to do that every week). I go to water exercise three times a week, get together with the neighbors for a movie/lunch date once a week, go to monthly breakfasts with the entire neighborhood and attend any number of 'game nights' to play cards or board games (which is simply an excuse for ladies to get together to laugh and joke around and drink....).

So, since many are in their 60's when they buy into the community, by the time they are in their mid 80's there are health issues and they sell to move into assisted living facilities or to move back to where they came from to be closer to family for their care and well being (OR they pass away). And that is why there's always a turnover and houses available for sale. Our area was built in 1997, which doesn't seem all that long ago, and I think there are only about 10 original owners out of 80 villas left.

When people get to be in their 80's and 90's they don't want/cannot cook for themselves so much of their kitchen equipment and much of their furniture gets sold so they do not have to pay to have it moved to where ever they are headed. And the money isn't the #1 priority at that age ~ they just want to be rid of the stuff and let someone else use it if they can. That's why there are some really great 'garage sales' here. I went to one with Dane's sister when she was here and there was a couple who had all the good items from his mother's estate ~ the overflow the family could not use. Cheryle picked up a $100 pair of binoculars for $5 for whale watching/birding. I got the new bread pans for $1 each.

7 Re: Sour Cream Banana Bread on Fri Sep 09, 2016 8:54 am


If you ever see any fountain pens for cheap, let me know.

8 Re: Sour Cream Banana Bread on Fri Sep 09, 2016 8:58 am


Will do....

9 Re: Sour Cream Banana Bread on Fri Sep 09, 2016 10:41 am


Beth, your recipe sounds very much like my mom's. She made awesome banana bread. I remember her trying to cultivate the recipes she had to make them her own. She has one with sour cream and one without. They are really delicious. I have to look for them.

I have used them myself, and they are so good; although, I do cut down a bit on the sugar. I know the secret is getting the bananas nice and over ripe..and to use a lot of them....

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