Banana Bread Based on Sour Milk

Recipe from Kate Logan
Banana Bread Based on Sour Milk
Cooking time: 1 hour
Servings 4
In essence, banana bread is a homemade muffin based on ripe bananas. But be sure to use ripe, or even overripe bananas, so the dough will be more evenly structured. You can reduce the amount of sugar or use no sugar at all. Here is a great recipe to share!


  • Bananas
    8 pcs.
  • Eggs
    4 pcs.
  • Sour milk
    8 fl. oz.
  • Flour
    4 cups.
  • Baking powder
    4 tsp.
  • Honey
    4 tbsp.
  • Cinnamon
    4 tsp.

Nutrition facts per serving

  • Calories

    254 kcal

  • Protein

    5.6 g

  • Fat

    11.8 g

  • Carbohydrates

    44.6 g


  • Mash the bananas with a fork in a medium bowl and add the crushed eggs, sour milk, and honey. Mix it until homogenous with a whisk or mixer.

  • Combine the dry ingredients. Mix them with the banana mixture until smooth. Rub your table with some flour, transfer the dough onto it, and knead it with your hands until it becomes homogeneous. Put the dough into a pre-greased butter mold.

  • Bake the banana bread for about 45 minutes in the oven at 352 °F. Keep an eye on your bread, so that you don't overcook it, since everyone's oven is different. After 45 minutes, slightly pierce the bread with a fork or a skewer.

    Take the finished bread out of the oven and let it cool. After that, take the bread out of the mold and cut into slices. Serve with jam, condensed milk or honey.


  • You will also be pleased with the shelf life of this delicious banana bread. You will have a whole week to enjoy it. 

  • If the banana bread gets very brown during baking, cover the top of the mold with foil and bake until done.

  • We recommend using the overripe bananas with blackened skins, which make your baked goods moist and flavorful.

Bon Appetit!

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