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banana bread on cooling rack

Chef Norm’s Banana Bread

These loaves freeze beautifully!


  • 1 pound of salted butter (softened)
  • 3 cups sugar
  • 1/2 cup sour cream
  • 9 ripe bananas (mashed)
  • 5 eggs (beaten)
  • 5 cups of flour
  • 1/8 cup baking powder
  • 2 tablespoons of baking soda
  • 3/4 cup chopped walnuts


  1. Pre-heat oven to 350°. Butter and flour four 9″ loaf pans and set aside.
  2. Cream the butter and then gradually beat in the sugar while mixing on a low setting. Then mix in the beaten eggs, followed by the sour cream and mashed bananas. (Add raisins if you like.)
  3. In a separate bowl mix together the flour, baking powder and baking soda. Gradually add the dry mix into the batter and continue to mix until there are no lumps.
  4. Pour the batter into the 4 prepared loaf pans making sure that the mixture fills the loaf pans 2/3 high.
  5. Baking time is usually 35 minutes. (Because some ovens vary, check the loaves with a toothpick at 25 minutes and every five minutes after. When the tooth pick comes out dry, your loaves are finished.)
  6. Cool loaves for 15 minutes, and then remove from pans. Once completely cooled, wrap in plastic to keep loaves fresh.