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Shannon's Extra Moist Banana Bread Recipe
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This is my favorite banana bread recipe. It is so moist, that you won't believe how yummy it is.

I love banana bread and this is my favorite recipe. The baked bread is so moist that it almost melts in your mouth. If you enjoy quick breads, you've got to try this one. I think the trick to the recipe is the sour cream, which makes the bread extra moist. The soda fizzing in the sour cream might make a difference too.

This recipe came from my sister-in-law Shannon. Shannon would bring the bread to all of the family parties and my sister Kathy and I both ate way too much of it. We just couldn't resist. Finally, I called Shannon and asked for the recipe so I could bake some myself.

The recipe is easy and doesn't take long to prepare. If you'd like to bake two loaves, just double the recipe. You should use very ripe bananas. This does help the bread's moistness. It is a good way to use up bananas you otherwise might think are a bit ripe.

Banana bread wasn't baked until during the '30s. Before that time it wasn't possible to transport bananas far, since refrigeration wasn't yet available. The Pillsbury Flour Company added a recipe in its "Balanced Recipies" cookbook that was published in 1933. The introduction of baking soda and baking powder offered an easier way to make bread rise. In the early 1950's The Chiquita Banana Company offered a cookbook and banana bread reached its deserved popularity.

Prep Time 10 minutes
Cook Time 1 hour
Ready in 1 hour 10 min
Yield 1 loaf

1 cup sugar
1/4 cup softened butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 1/4 cup flour
1 cup mashed bananas
1 teaspoon vanilla
1/2 teaspoon salt

1. Preheat the oven to 350 F degrees.
2. In a small separate bowl, mix the baking soda and sour cream together. This mixture will bubble a bit, while you let it sit. You won't notice this, until you remove it from the bowl. This is what you want it to do. Set it aside to mix in later.
3. Cream the sugar and butter together.
4. Add eggs to the mixture one at a time, beating well after each egg is added.
5. Add the bananas, vanilla, and salt to the mixture. Mix in the flour and beat well.
6. Now mix in the baking soda/sour cream mixture into the rest of the ingredients.
7. Pour into a greased 9 5/8 x 5 1/2 x 2 3/4 inch loaf pan.
8. Bake for 35 to 40 minutes.

Remove from the pan. After it is cooled, slice and serve.


You can easily make variations of this bread. Adding chocolate chips, walnuts, pecans. or raisins makes a nice change. All of items won't make a real difference in the texture of the bread.

Adding spices changes the flavor too. Try a little cinnamon for a pleasant change.

Some Tips

This bread stores well in the freezer for later use. Shannon uses a little less sugar, That way the bread has a few less carbs. You can omit the salt too if you are on a salt-free diet.

Serving Suggestions

Serve the sliced bread plain or with a little butter or margarine.This make a good breakfast treat or eat as a snack. Whipped cream on top or Cool Whip make a nice touch if it is served for dessert. Serving with ice cream is good too.

Banana bread makes a nice offering for bake sales and an easy dish to take to parties.