Sour Cream Banana Bread (no eggs) Recipe

Name: Sour Cream Banana Bread (no eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 very ripe bananas (I let them get black and then freeze them until I'm ready to use); 1 1/2 cup all-purpose flour; 1 1/4 cup sugar; 1/4 cup sour cream; 1/4 cup canola oil; 1 tsp baking soda; 1 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp cinnamon; 1/4 cup sour cream; 3/4 cup confectioners sugar; 1/4 tsp vanilla extract

Servings: persons

5 very ripe bananas (I let them get black and then freeze them until I'm ready to use)
1 1/2 cup all-purpose flour
1 1/4 cup sugar
1/4 cup sour cream
1/4 cup canola oil
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup sour cream
3/4 cup confectioners sugar
1/4 tsp vanilla extract

1
Mix all the dry ingredients together in a large bowl.
2
Mash the bananas together with all the wet ingredients.
3
Add the wet to the dry and mix until incorporated.
4
Place in a lightly greased loaf pan
5
Bake at 350 for 50 minutes to an hour.
6
For the glaze~ put the confectioners sugar and sour cream in a small sauce pan on law heat.
7
Stir until smooth.
8
It doesn't need to be very warm.
9
Add vanilla when removed from heat.
10
Pour over cooled bread.

859

kcal

Calories

Fat

165

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 12 ingredients. The key ingredients include: 5 very ripe bananas (I let them get black and then freeze them until I'm ready to use), 1 1/2 cup all-purpose flour, 1 1/4 cup sugar, 1/4 cup sour cream, and more.

Yes, Sour Cream Banana Bread (no eggs) 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 (no eggs)

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