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+ servings
sour cream banana bread

Mixer Bible Banana Bread

A nicely shaped banana bread made with butter and sour cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Cookie Madness


  • 2 cups SIFTED all-purpose flour 240 grams
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon optional
  • 1 cup granulated sugar 200 grams
  • 1/2 cup 114 grams butter, softened
  • 1 teaspoon vanilla extract or vanilla beat paste
  • 2 large eggs at room temperature
  • 2 large ripe medium bananas mashed (8 oz/230 grams)
  • 1/2 buttermilk
  • 1 cup walnut pieces


  • Preheat the oven 350°F Grease and flour a 9x5 inch loaf pan.
  • Whisk or sift together the flour, baking powder, baking soda, salt and cinnamon. Make sure all the ingredients are very thoroughly mixed at this point because the batter is thick.
  • Combine the sugar and butter in the bowl of a stand mixer and beat until creamy. Scrape sides of bowl and add the eggs one at a time, beating just until blended.
  • Add the vanilla and the bananas and stir well, then add the flour mixture and the buttermilk alternately, mixing until blended.
  • Stir in the walnuts.
  • Transfer batter to loaf pan and bake for about 60 to 75 minutes (test it after 60) or until a toothpick inserted in the center comes out clean.
  • Let cool on a rack for 10 minutes.Loosen edges with a knife and let cool for another 30 minutes, then invert from pan and let cool completely.


I use a Pyrex loaf pan for this and the bake time is almost always 75 minutes. Time may vary depending on type of loaf pan. I also like to line the loaf pan with a strip of parchment.