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Friday, July 29, 2016

Cora’s Sour Cream Banana Bread Recipe + The BEST Way to Eat Banana Bread (How have I never done this?!)

Right now I’m in New Jersey visiting my family. Despite the fact that my sister-in-law Cora had a baby just six weeks ago, she has still been caught cooking us delicious food. Yesterday she made four loaves of banana bread, which (unsurprisingly) are already gone! Cora has been kind enough to share her sour cream banana bread recipe with us today. Everyone say thank you, Cora! {Thank you, Cora!}

Cora's Sour Cream Banana Bread Recipe from @janemaynard

Cora’s recipe is wonderful and tastes like butter. The day it is baked, the top is wonderfully crispy, while the bread itself is soft and moist. And as happy as I am to now have Cora’s great recipe, I’m even more happy about the fact that Cora and my brother Christian shared the greatest tip ever for eating banana bread.

The Best Way to Eat Banana Bread | Cora's Sour Cream Banana Bread Recipe from @janemaynard

You know how when you make banana bread or brownies or whatever that has a crispy top and it goes soft over night? WELL…Cora and Christian always toast their slices of banana bread and then slather the slices with butter. The top gets crispy again, the edges are awesome, and the bread stays soft and delicious. And then, of course, melted butter. It’s basically the greatest and I may never eat banana bread any other way again. These toasty slices of heaven might be even better than fresh-from-the-oven banana bread. Crazy talk, I know, but true.

The Best Way to Eat Banana Bread | Cora's Sour Cream Banana Bread Recipe from @janemaynard

Enjoy! BonANA Appétit!

Cora's Sour Cream Banana Bread Recipe
Prep time
Cook time
Total time
From my wonderful sister-in-law Cora, who is an excellent cook!
Recipe type: Baking
Serves: 2 loaves
  • ⅔ cup butter
  • 1⅓ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla or coconut extract (either are delicious!)
  • 1½ cup mashed bananas
  • 2¾ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ c sour cream
  1. Preheat oven to 350º F.
  2. Cream butter and sugar until fluffy.
  3. Add vanilla or coconut extract then add eggs, beating well after each egg.
  4. Add mashed bananas and mix well.
  5. Whisk together flour, baking powder, baking soda and salt in a separate bowl.
  6. Beating on low, add ⅓ of the dry ingredients until just combined. Add ¼ cup of the sour cream, beat on low until just combined. Repeat with ⅓ of the dry ingredients, then the rest of the sour cream, then finishing with the last ⅓ of the dry ingredients, making sure to mix until just combined with each addition.
  7. Pour into 2 greased loaf pans and bake for 40-45 minutes, until toothpick comes out clean.



  1. I’m a sucker for banana bread so I can’t imagine how good this will taste. Your comment about the melted butter made my mouth water. Cheers to making this.

  2. 2
    Lindsay Rutman

    We toast it and slather it with cream cheese. Also delicious.

  3. 3
    Nikki CB

    This recipe looks awesome, and great tip. Mmmm…

  4. 4

    Jane! I made this today and had to report that it is delicious! And I love that it makes 2 loaves. It took 48-50 minutes of cook time in my oven, which usually runs hot, so who knows… but just in case it helps anyone I thought I would mention it. Anyway, very good, and I consider it “a keeper” recipe

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