Grammy's Kitchen · Banana Bread · Sour Cream Banana Bread
One of 35 banana bread recipes we measured
1,191 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 61% | 47% |
| total sugar | 111% | 77% |
| egg | 56% | 45% |
| leavener | 3% | 2% |
| salt | 2% | 1% |
| liquid | 64% | 0% |
| fruit | 125% | 169% |
| mix-ins | 0% | 25% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 cup granulated sugar (see note to reduce the sugar) |
| 109 g | 1/2 cup oil (see note) |
| 100 g | 2 eggs |
| 225 g | 1 cup mashed ripe bananas (about 3 ripe bananas) |
| 115 g | 1/2 cup sour cream |
| 4 g | 1 teaspoon vanilla |
| 180 g | 1 1/2 cup all-purpose flour (see note) |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“One of the most phenomenal banana bread recipes of all time! Tried the recipe for 4 batches and it was absolutely moist, excellent crumb, and so perfect with nuts. Just used one bowl for everything. Some experiments I tried: batch 2, I used strong bread flour ” — a cook, 5.0★
“The recipe is confusing because 1 cup does not equal three bananas, unless they are very small bananas! I measured 1 cup mashed bananas, which amounted to about 1 and 1/4 large bananas. I put in almost 2 of the large bananas, and the loaf came out very moist, ” — a cook, 3.0★