The Pioneer Woman Tasty Kitchen
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Banana Bread

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This brought me out of my banana-hating

Ingredients

  • 2 sticks Butter
  • 1-½ cup + 2 TBLS Sugar
  • 3 whole Eggs
  • 1-½ cup Mashed Ripe Bananas
  • 4 cups + 2 TBLS Flour
  • 1 teaspoon Baking Soda
  • 1-½ teaspoon Baking Powder
  • 1-½ cup Sour Cream

Preparation

Preheat oven to 350 degrees.

Grease and flour bundt pan.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

28 Comments

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Avatar of Katie Yuhasz

Katie Yuhasz on 7.22.2014

I made this and my family LOVED it! And because it made so much I took slices to my neighbors and they all loved it! I am with KrisDot in that it’s more cake than bread. I think I’ll add chocolate chips the next time I make it (which may be tomorrow).

Can you use plain yogurt instead of sour cream?

Thanks for sharing the recipe!

Avatar of iamcaressa

iamcaressa on 1.29.2010

It wasn’t what I was expecting. I thought it would be more of a sweet bread, which it wasn’t. Once I got over that and accepted it for what it was (something that, as so many people have said, goes great with butter), I found a new respect for it and really liked it. Again, it wasn’t what I thought it would be, but for what it is, it’s really good.

Avatar of lkwelsh

lkwelsh on 10.29.2009

This is delicious. I made a double batch intending to freeze half but my family devoured the loaves in three days! I did add a teaspoon of vanilla and a teaspoon of salt.

Avatar of susaninitaly

susaninitaly on 10.7.2009

I made this first with bananas, very good and barely there banana taste to be honest, but more banana makes it soggy in my experience. The second time I made it with 4 small finely diced apples and cinnamon and it was great too!

Avatar of KrisDot

KrisDot on 10.2.2009

This is good, although I would call it more of a ‘cake’ than your typical banana ‘bread’. I added some walnuts and mini-chocolate chips to it and it was yummy!

5 Reviews

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Avatar of Shannon

Shannon on 9.5.2013

Simply the best! This banana bread is dense, but not heavy or oily the way most “breads” end up. It has a great flavor and smooth texture. I use greek yogurt instead of sour cream.

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fishillusion on 1.1.2012

Delicious

Avatar of Michelle

Michelle on 6.4.2011

Great texture, flavor and pretty too!

Avatar of Ms. Erin

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.

Avatar of DiannePiannePuddin'n'Pie

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!

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