Imperial Sugar
Imperial Sugar

Sour Cream Banana Bread

Sour Cream Banana Bread Imperial


Sour Cream Banana Bread

  • 1 3/4 cups (210g) all-purpose flour*
  • 1 teaspoon baking soda
  • 8 tablespoons (114g) unsalted butter
  • 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 2 large (240g) super ripe bananas, very well mashed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup (150g) sour cream
  • 1/2 cup (60g) pecan or walnut pieces (optional)


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 340°F. Sift together flour and baking soda and set aside.
  2. For easy removal from pan line a 9 X 5-inch loaf pan with parchment paper (dapping a tiny bit of oil on pan will make parchment paper stick better). Set aside.
  3. Melt butter and pour in a bowl large enough to hold all ingredients. Whisk in sugar, once well combined add eggs and vigorously whisk together.
  4. Add well mashed bananas, vanilla, salt and sour cream.  
  5. Add flour mixture and using a spatula mix until combined. Add nuts if using.
  6. Scrape batter into prepared pan and place in oven on middle rack. Cake will have tendency to turn dark. After 35 minutes of baking, gently place an aluminum foil sheet on surface of cake.
  7. Bake until an inserted toothpick comes out clean or an inserted thermometer reads 200°F, about 1 hour.
  8. Once cake has cooled whisk together water, vanilla and powdered sugar. Spread on cake.
  9. Decorate with nuts.