Search thousands of recipes reviewed by home cooks like you.

Classic Banana Bread

Classic Banana Bread

  • Prep

  • Ready In


This classic banana bread with sour cream bakes up light and moist.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet


  1. Heat oven to 350 degrees F. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.
  2. Pour into greased and floured 9x5-inch loaf pan.
  3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
Rate recipe

Your rating




My favorite banana bread recipe is one my mom got more than 40 years ago from a Home Ec teacher friend. It is a sour cream based banana bread, moist, delicious, and the standard by which I compare any other banana bread recipe I feel like trying. Using that favorite banana bread as a comparison, I find the bread made from this recipe is pale rather than richly golden brown, light and fluffy (more like cake) rather than being dense as a quick bread should be, rather flavorless and not nearly as rich and moist as it should be. Surprising, since this recipe calls for twice the amount of sour cream as mine does!


The bread itself was very moist. I used 2 bananas which equaled 1 c mashed... Next time I would def used 3-4 bananas because the bread wasn't very distinctive. I also added some chunks of chocolate and used whole wheat flour. I baked it for about 50 min. at 350 The second time I baked this I used about 4 bananas skipped the chocolate cuz I didnt have any and added walnuts...very moist and delicious!!

Sarah Jo

I wish my camera wasn't broken. This bread looks SO pretty. I used FF plain yogurt instead of sour cream and added a tsp. of vanilla. I seperated the batter between two greased loaf pans, which made them about half full. I didn't need to cover them halfway through and I didn't have any issues with the bread cooking too quickly on the outside. Very simple bread and the yogurt lends a nice tang. I'll make this again.