Gina, here's mine. I haven't made it in a long time and it came from one of those "community" cookbooks. The sour cream really adds to the moistness of the bread.

BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
3 tbls. Sour cream
1 tbls lemon juice
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup chopped pecans (optional)

Cream shortening and sugar. Beat in eggs, bananas, sour cream and lemon juice. Add flour, baking powder, baking soda and salt, stirring just until dry ingredients are moistened. Fold in nuts. Pour into a greased and floured loaf pan, bake at 350 for 50-60 minutes. Cool in pan 10 minutes, remove and finish cooling on rack.

Makes 1 loaf

I never add the nuts, I don't like nuts in baked goods and Amanda can't eat them, but I do occasionally add chocolate chips!

Annie

Thank you Annie, I love that recipe, I even have sour cream! I'm all for the cc's as well!
Gina

This is my favorite!

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Yum, Glenda, yours has even more sour cream than mine does, that's got to make it better!

Annie

Thank you Glenda, I have so many ripe bananas I'm going to make both!
Gina

I use Glenda's sometimes and use butter for the oil. I'm sure it's not quite as moist with the butter. But it's real tasty!

Obxgina, this is very timely! I saved the "out of the ordinary" banana bread thread, but I seem to be having trouble finding a good sour cream banana cake recipe. I have made sour cream banana bread baked goods twice and they were dry both times, which is the opposite of what they are supposed to be. I don't seem to have a T&T recipe with sour cream. My T&T banana bread is with maple syrup and oats, and it's good, but that's a whole other thing, lol!

I've made this one about half a dozen times now, and it's fabulous. More like cake than bread, really. You have to use good cocoa (preferably not Dutch process) so that it comes out super dark, and toss the chips and nuts, if you use them, in a little flour first, so they don't sink to the bottom. I wish I could give credit to the person here who linked to it, but thanks whoever you are.

AliceÂs Sour Cream Chocolate Chocolate Chip Banana Bread
Makes 1 regular loaf, or 2 mini loaves

1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too)
*optional 1/2 cup of chopped walnuts

Preheat over to 350 degrees. Lightly grease a 9Ã5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable).

Pour batter into loaf pan(s) and bake for 50 minutes  1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.

Remove from heat and allow bread to rest in the loaf pan for 10 minutes. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.