Wednesday, March 23, 2011


Sour Cream Banana Bread
Farmer's Almanac Everyday Cookbook
Copyright 2008

When I look at cookbooks I always look for something a little different, and this is another one I found. So had to try it, had a couple of dark colored banana's that needed to be used and what better way then to make banana bread.   Made with sour cream and bread flour.  The bread came out in 55 mintes at 350 degrees and appears to be a little higher then the last bread I made.  Its moist and its banana bread.  I added chopped pecans to the batter. 

1 stick of butter (1/2 cup) softened
1 cup sugar
2 large eggs, lightly beaten
1/2 cup sour cream
2 ripe bananas, mashed
1 tsp vanilla
2 cups bread flour
2 tsp baking powder
1 tsp baking soda
1/2 cup chopped pecans or walnuts

Preheat your oven to 350 degrees. Using a large bowl, cream the butter and sugar till fluffy, add the eggs, sour cream, bananas, and vanilla and mix. In separate bowl combine the flour, baking soda and baking powder and mix then add the flour to the cream mixture and blend well. Stir in by hand the pecans or walnuts. Pour the batter into a 9x5 inch greased bread pan and bake for 55-60 minutes.


  1. This looks and sounds great! I most definitely will have to try it once I get some bananas! Thank you. :)

  2. Wow, bread flour in banana bread. It looks delicious. Does the bread flour do anything special to the bread?