Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta

Lenten Recipe: Sour Cream Banana Bread

Published February 28, 2013

Bernice Bishop of Our Lady of Perpetual Help Church, Carrollton, submitted recipes for her favorite meatless Lenten meal during Lent 2012. Georgia Bulletin staff member Gretchen Keiser made the crockpot macaroni and cheese and sour cream banana bread using Bernice’s recipes this Lent. They were quickly devoured at a Lent potluck lunch held at the Chancery, where the proceeds benefit Catholic Relief Services’ Operation Rice Bowl. Adults and children like this macaroni and cheese.

Bernice serves the meal with deviled eggs. She says she has made the banana bread recipe for over 35 years. “It’s always a big hit and I get many requests for this recipe. It’s light and moist. Enjoy!”

Sour Cream Banana Bread


3 ripe bananas (mashed with lemon juice)

1/4 cup of butter, softened

1 cup of sugar

2 cups of self-rising flour

1/2 teaspoon of baking soda

1 egg, well beaten

1 teaspoon of vanilla

1 cup of sour cream

1/2 cup of chopped nuts


Beat eggs, butter and sugar. Alternately add flour, soda and bananas. Fold in nuts and sour cream. Pour into greased and floured loaf pan. Makes enough for two small loaf pans. Bake at 350 degrees for 35-40 minutes.