4 Reviews | Be the first to review!
Reviews
DiannePiannePuddin'n'Pie on 8.24.2010
I have had terrible luck with banana breads- they always fall and turn into a brick. This baked up beautifully and was moist and delish!
Ms. Erin on 10.9.2010
This bread was very moist but not too moist. My ususal recipe ends up yummy but flat and crumbly. This recipe fixed both of those problems without losing all the wonderful parts that make up banana bread.
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27 Comments | Be the first to comment!
Comments
kathyingreendale on 8.18.2009
YUM! More like a Banana Pound Cake….I have bananas waiting!
MS Hospitality on 8.18.2009
It’s the sour cream…. every time I include sour cream with flour and sugar and butter… everything tastes better! I’m off to bake some banana bread! Thanks for this recipe!
courtann88 on 8.18.2009
I cant wait to dig into this beauty! Thanks for all the great reciepes! You keep my reciepe book full and my tummy too
Brynne on 8.18.2009
Ooooh! I make banana bread all the time because my mum persists in buying large bunches that even my family of six doesn’t get through….
This looks like something entirely new. I wonder if you could use yogurt instead of sour cream….
CharlotteInOk on 8.18.2009
I just made this but I used 2 cups of whole wheat flour and two cups of white flour and added a bit of milk (because whole wheat soaks up more liquid than white.) It was perfect.
melster on 8.19.2009
I made this late last night as I had VERY ripe bananas that needed to be used ASAP. My husband, step-sons and myself all LOVED it! It was super easy to make! I live in Utah, so adjusted my oven temperature to 360 degrees to accommodate for our high altitude and the bread baked perfectly in 1 hour and 10 minutes (as the recipe calls for)!
MS Hospitality on 8.19.2009
Thank You for the Banana Bread Recipe. I am diabetic and used your basic recipe with some substitutions to make it more diabetic friendly. Ree, it turned out fantastic! It tasted like a bit of heaven to me! I love sweets and have really felt the pinch of being deprived of good breads, cakes and pies, but this recipe translated beautifully! Your recipe was perfect! Thank you again for sharing a really great basic recipe!
PS… Substituted a combination of low fat sour sour/no fat Greek yogurt for the sour cream, Splenda for sugar and added a tad more fresh fruit to help balance the sweetness. Next time I will use 1/2 whole wheat flour to help out in the overall carb count, but this recipe can easily handle it! Wow, it is delish! Thank you again! Good cookin translates to healthy eating!
juliesmith on 8.21.2009
I used a 9 1/2 inch bundt pan that appears to be too small, perhaps I should have used the 12 cup size. Still fabulous!
marcia on 8.21.2009
This was really good! I added 1/4 tsp of cinnamon to the bread and made a cinnamon strusel filling to run through the center of it.Strusel filling as follows;
1/4 c butter
1/4 c packed brown sugar
1/2 tsp instant coffee granules
1/4 tsp cinnamon
1/3 c chopped pecans or walnuts
1/3 c chocolate chips
Place all ingredients in food processor to make a corse grainy mixture
molzobeezo on 8.23.2009
Just made this yesterday and although it was really tasty right out of the oven, I think it’s so much better today! It needed a night to reach it’s full potential! It is so good.
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