In Japan, gyudon is one of the most well-liked rice bowl foods. Should we prepare gyudon tonight?
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 32 |
| Yield: | 4 7×3-inch loaves |
Ingredients
- 3 ¼ cups white sugar, divided
- 3 teaspoons ground cinnamon, divided
- ¾ cup butter
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 3 teaspoons baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease four 7×3-inch loaf pans.
- Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
- Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 200 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is the greatest recipe. It makes a lot and when it comes out of the freezer it is the same as if you just baked it. I will not use any other recipe.
Excellent, took some to work and everyone loved it.
Seriously yummy!!!
My family constantly asks for this banana bread! Especially the grandkids!
I’ve made this recipe multiple times. I always freeze my bananas. Then I let them thaw out and pour out most of the liquid that has accumulated in the bag. And for that liquid, I use buttermilk and replacement. And a little bit of nutmeg added. I love this recipe
I’m really picky about banana bread. We live in Arizona and made it for the first time recently. Followed the recipe exactly and baked at 300°. We had to bake it extra long to get the center to firm up like it should. I’m wondering if 300° was a typo? The bread was excellent and probably the best I’ve ever had once it was finished baking. I’m currently visiting family in Colorado which is high altitude. I made two loaves yesterday and it took almost an hour and a half to bake two loaves. They were still not fully cooked when I took them out of the oven. Any suggestions or modifications that anyone has done as far as baking temperature? As for taste this is probably the best tasting banana bread I’ve ever had! Going to try and perfect it and maybe try to cook smaller loaves and fill my loaf pan a little less full next time. Highly recommend this for moistness. The sour cream is what makes this as well as the cinnamon sugar sprinkle around the sides of the pan. The only other recommendation I have is that it seems like the pans grease better with a spray on cooking spray. I used a little butter around the edges the second time I made the bread and it seems to stick.
I give this a 5 star. I have used this recipe for many years. I used to think my mother’s was the best. But this has become my go to now. I add lemon juice and an extra splash of vanilla. But overall, this is the best for me and the many who ask me to make one for them, or ask for the recipe.
This is a fantastic recipe. It’s very moist. I reduced the sugar by 1 Cup and added two cups of chocolate chips. Definitely a keeper!
Super moist tasty banana bread! Loved the dusting of the pan with the cinnamon sugar. Made 1/2 recipe and shared a loaf with the neighbors who also raved about it! Keeping this one!!!
THE BEST BANANNA BREAD……EVER !!!! Easy to make.
This is my go to for banana bread! All my friends and family love it!
fantastic and a big enough recipe to share with friends!
I make this recipe regularly. I always hear, “This is the best banana bread I have ever had!” This is definitely a go to recipe.
This truly is the most amazing recipe! What makes it the best ever is lining the pans with sugar and cinnamon AND the sour cream add. When I gift these loaves, friends are always excited!
Great recipe, but makes a lot of bread. I 1/2 the recipe and poured it into a pudding ring, and also made 6 cupcakes. I also made the sour cream using heavy cream and lemon juice (and a pinch of salt).
Love this recipe. I use half the sugar and then take a sugar cinnamon mixture, butter the pans and the spread sugar cinnamon mix as the duster. Then I sprinkle it on top of the bread before baking.
I added cranberries but it’s the best banana bread I’ve ever eaten!
Absolutely DELICIOUS. Made as per recipe but added chocolate chips! Definitely will be my go to banana bread recipe!
I have made this a whole lot of times over the years and everyone loves it. Definitely a keeper! I stir chocolate chips into my batter and put cinnamon and sugar on top of the loaves before baking too.
Very delicious and sooo moist! Thank you!
This recipe is the best that I’ve ever tried. It is super moist and very tasteful. I did add a couple extra bananas and extra walnuts to mine. But still the best recipe.