Quick and Easy Sour Cream Banana Bread

It’s always handy to have a really quick and easy recipe for banana bread up your sleeve, for those times when you have friends popping in for tea or for when you have some really black and over-ripe bananas sitting in your fruit bowl. Here’s a lovely recipe given to me by an American friend, who uses sour cream to lighten the loaf. You could use creme fraiche as an alternative.

Quick & Easy Sour Cream Banana Bread

150 g margerine or butter (plus a bit extra for greasing)
100 g soft brown or caster sugar
2 eggs
1 teaspoon vanilla extract
200g self raising flour
1 teaspoon cinnamon (optional)
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 bananas (over-ripe, mashed)
115g sour cream
1. Grease the inside of a loaf tin with a little butter.
2. Beat the butter or margarine with the sugar, eggs and vanilla.
3. Add dry ingredients, then the mashed bananas and sour cream.
4. Mix together well with a spoon (don’t beat the dry ingredients)
5. Bake at 180 degrees celcius for 1 hour.



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  1. MissCakeBaker says:

    >Looks lovely!

  2. Sally - My Custard Pie says:

    >You are so right about having a good banana bread recipe up your sleeve and there are ALWAYS over ripe bananas in the bowl (I freeze them for smoothies and for cakes). Very appealing pic – I fancy a slice right now.

  3. Fabulicious Food says:

    >Thanks Emma, lovely with a nice cup of tea!

  4. >That looks lovely! Will have to give it a try! Emma 🙂

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