Best Ever Sour Cream Banana Bread
Why Make This Recipe
If you’re looking for a tasty way to use up ripe bananas, this sour cream banana bread is just the ticket. It’s moist, flavorful, and super easy to make. The addition of sour cream makes the bread rich and keeps it soft. Plus, it’s perfect for breakfast, snacks, or dessert. Everyone will love the delightful aroma of fresh banana bread baking in your kitchen!
How to Make Best Ever Sour Cream Banana Bread
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts or pecans (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, mashed bananas, vanilla extract, and sour cream until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Fold in the nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to Serve Best Ever Sour Cream Banana Bread
You can serve this delicious banana bread warm or at room temperature. It’s excellent on its own, but feel free to add some butter or cream cheese spread on top for an extra treat. It’s great with a cup of coffee or tea!
How to Store Best Ever Sour Cream Banana Bread
If you have leftovers, you can store them in an airtight container at room temperature for about 2-3 days. For longer storage, wrap the banana bread tightly in plastic wrap and place it in the fridge, where it will last for about a week. You can also freeze the bread for up to three months. Just make sure to slice it before freezing for easy individual servings!
Tips to Make Best Ever Sour Cream Banana Bread
- Make sure your bananas are very ripe. The darker they are, the sweeter your banana bread will be!
- Don’t overmix the batter; stir just until combined for the best texture.
- Feel free to customize with mix-ins like chocolate chips or dried fruit if you want to switch things up.
- Let the banana bread cool completely before slicing for neater pieces.
Variation
You can try adding chocolate chips or dried fruit for a fun twist. Using half whole wheat flour can also give it a healthier touch without sacrificing flavor.
FAQs
1. Can I use frozen bananas?
Yes! Thaw the frozen bananas completely and mash them before adding to the recipe.
2. Can I make this recipe vegan?
You can substitute the eggs with flax eggs and use vegan butter and dairy-free sour cream.
3. How do I know when the banana bread is done?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
Sour Cream Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, mashed bananas, vanilla extract, and sour cream until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Fold in the nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.