about 3 1/2 cup nonfat vanilla yogurt Cream margarine and sugar well. Add egg and egg whites and beat well. Combine flour, baking powder, baking soda and salt. Add to sugar mixture and beat until mixed. Add banans and yogurt and blend well. Put in a 13"x9" greased baking pan and bake at 350 degrees for 40-45 mins or until a cake tester comes out clean.Cool on a rack.
How To make Banana Sour Cream Cake's Videos
Grandma's Sour Cream Banana Bread - How to Make
Connect with us: Full Recipe: 1.5 cups of AP Flour, 1 cup of table sugar, 1 tsp of baking soda, 1/2 tsp salt, 2 eggs, 1 tsp vanilla, 1/2 stick of butter melted and cooled, 1/2 sour cream, 2 banana's (sliced not mashed), 1 tbsp of pumpkin spice. - Spray or Grease your bread pan, heat your oven to 350 mix all the ingredients ( I do the dry first, then add wet) Raisins or Walnuts are optional. Bake 55-60 min until a knife comes out clean. - Best Bread ever! :)
Apron and Wardrobe provided by: cedarhillcountrymarket.com
The Best Banana Bread
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Sour Cream Banana Cake
Sour Cream Banana Cake, bizcocho de plátano y crème fraîche, sin mantequilla, aderezado con avellanas tostadas y sirope de Arce con ron.
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SOUR CREAM BANANA CAKE
A moist, tender banana cake enhanced by sour cream and topped with a dreamy cream cheese frosting!
Worlds Best Sour Cream Banana Bread
This banana bread straddles the fine line between a bread and a cake. Sweet, ultra moist, and dense but not doughy. I add walnuts in the video but you can easily skip them or swap them out for chocolate, white, or peanut butter chips. Really anything goes. This is the perfect recipe to use up overripe bananas and that half of a container of sour cream in the fridge from last weeks chili. It is fall folks... let the baking commence.
Award Winning Banana Bread with Sour Cream - Cook with me Mom of 6
Hi, I'm Juliea, and welcome to Farmhouse Harvest! Today I'm making moist and perfectly sweet banana bread. I can confidently say this is the easiest and the best banana bread recipe in the world with sour cream! Sour cream makes this banana bread stay delectably moist for several days. It only takes about 10 minutes to mix together and lasts for up to a week! Yields 2 medium loaves.
My kids love this so much that it disappears as soon as it comes out of the oven!
TIPS: Banana Bread is best enjoyed after cooling in the fridge for a day! It’s super good warm, but it holds together better and tastes even better cold!
Don’t over-mash bananas…. Getting a small little chunk of banana in your bread is delightful and super yummy too. For the full recipe with ingredients and measurements go to
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Mixer or mixing bowl.- I love my Kitchen Aid Mixer - Here it is on Amazon Measuring Cups A Big Soft Rubber Spoon - Bread Pan ( I like a Stoneware One) Hot Pads Find farm-fresh recipes from scratch and natural living tips at
INSTRUCTIONS This banana bread recipe is super easy and can be made without a mixer and in just 1 bowl!
Adjust the oven rack to the middle of the oven
Preheat your oven to 325 degrees
Generously butter 2 - 7 loaf pans
Dust buttered pans with cinnamon sugar
In a large mixing bowl
Blend softened butter and sugar together.
Mash bananas and add to the mixing bowl
Add sour cream, eggs, and vanilla, and mix all ingredients in the bowl well.
Then, add the rest of your dry ingredients: flour, cinnamon, baking soda, and salt, then MIX till all dry ingredients are incorporated evenly.
*Optional - Stir in chopped pecans or mini chocolate chips.
Pour batter into buttered and dusted loaf pans.
Bake at 325 for 1 hour and 10 minutes, OR till an inserted toothpick comes out clean from the center of the loaf.
Remove from the oven, and let the bread cool completely before cutting.
Cut loaf with a bread knife for best results.... Enjoy! BE A PART OF FARMHOUSE HARVEST ~We want to include you in our community! All things farm & garden plus natural living tips & from scratch recipes straight to your inbox! Subscribe at
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