Sour Cream Banana Bread

This week's recipe comes from my Nourish teammate, Katie.

She shared, "My youngest made this banana bread at preschool for Mother's Day a few years back. All of the parents loved it so much that we asked for the recipe."

Katie also recommends making the recipe into mini muffins as a fun variation.


Makes 1 loaf (approx. 18 slices)


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 2 eggs, beaten
  • 1/2 cup canola oil
  • 1/2 cup sour cream (or plain Greek Yogurt)
  • 1 teaspoon vanilla extract


Coat a 9x5-in. loaf pan with cooking spray and dust with flour; set aside.

In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened.

Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Note: This recipes also makes amazing mini muffins for school lunches! Line mini muffins tins with paper liners, using a mini ice-cream scoop, place 1 scoop batter in each liner. Bake at 350 degrees for 12-14 minutes. Toothpick should come out clean, and tops should be golden brown.

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