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–+ servings
Delicious slice of best ever sour cream banana bread on a wooden table

Sour Cream Banana Bread

This moist and flavorful sour cream banana bread is perfect for breakfast, snacks, or dessert, making great use of ripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Make sure your bananas are very ripe for sweetness.
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs Can be substituted with flax eggs for vegan version.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for healthier version.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup walnuts or pecans, optional Feel free to customize with other mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, mashed bananas, vanilla extract, and sour cream until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the banana mixture and stir until just combined.
  6. Fold in the nuts if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

This banana bread can be served warm or at room temperature. Serve with butter or cream cheese spread for an extra treat. Can store in an airtight container for 2-3 days or in the fridge for up to a week. Freeze for up to three months.

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