Sour Cream-Banana Bread Recipe

Name: Sour Cream-Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter, softened; 1 cup sugar; 1 cup mashed fully ripe banana (about 3); 1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream; 2 eggs; 2 ¼ cups flour; 1 ½ teaspoons CALUMET Baking Powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup PLANTERS Walnuts, chopped

Servings: persons

¼ cup butter, softened
1 cup sugar
1 cup mashed fully ripe banana (about 3)
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
2 eggs
2 ¼ cups flour
1 ½ teaspoons CALUMET Baking Powder
½ teaspoon baking soda
½ teaspoon salt
1 cup PLANTERS Walnuts, chopped

1
HEAT oven to 350 degrees F. Beat butter and sugar in large bowl with mixer until well blended.
2
Add bananas, sour cream and eggs; mix well.
3
Add combined dry ingredients; mix just until moistened.
4
Stir in nuts.
5
POUR into greased and floured 9x5-inch loaf pan.
6
BAKE 1 hour or until toothpick inserted in center comes out clean.
7
Cool 5 min.
8
; remove from pan to wire rack.
9
Cool completely before slicing to serve.
10
Refrigerate leftovers.

975

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup butter, softened, 1 cup sugar, 1 cup mashed fully ripe banana (about 3), 1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream, and more.

Yes, Sour Cream-Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Banana Bread

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