Bread,  Breakfast,  Dessert,  Recipes

Moist Sour Cream Banana Bread

I took my mom’s sour cream banana bread recipe and made just a couple of changes, but I am showing you the original recipe card in front of my memorable photo of her. 

Instead of adding 1 c. white sugar, I added 1/2 c. white and 1/2 c. light brown sugar. I also added a little (1-2 t.) maple syrup to the batter-I love the addition of maple syrup to banana bread. Then I substituted unbleached flour for the all-purpose flour-it makes it just a little better texture-a little more dense.

Mom's Moist Sour Cream Banana Bread


  • 1/2 cup butter, room temp
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon pure maple syrup
  • 3 medium bananas, mashed (or 2 large)
  • 2 cups unbleached flour


  1. Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray; Set aside.

In the bowl of an electric mixer, add butter and sugars; Beat until creamy. Add salt, baking soda, sour cream and eggs; Beat well.

Add maple syrup and bananas; Mix to combine.

Add flour, 1/2 cup at a time, and mix until combined; Pour into prepared pan.

Bake 1 hour - 1 hour, 10 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then invert onto a plate or cooling rack. Serve warm with butter or honey butter-enjoy!

The sour cream keeps it moist, and the recipe lists “oleo” – I love that! Take me right back to 1969

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