Banana Bread with Sour Cream Recipe

Introduction

This banana bread with sour cream is wonderfully moist and packed with rich banana flavor. The sour cream adds a tender crumb, making it perfect for breakfast or a cozy snack any time of day.

Ingredients

• 1/3 cup butter (softened)
• 1 1/4 cups white sugar
• 2 eggs
• 4 large very ripe bananas (mashed)
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour (or white whole wheat)
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup walnuts chopped (optional)

Instructions

1. Step 1: Preheat oven to 325 degrees F and generously grease two loaf pans, approximately 8 1/2 x 4 1/2 inches in size.
2. Step 2: In a large bowl, cream the softened butter and sugar until smooth. Add eggs and mix well.
3. Step 3: Stir in the sour cream, mashed bananas, and vanilla extract until combined.
4. Step 4: Add the flour, salt, cinnamon, and baking soda to the wet ingredients. Stir gently until just combined.
5. Step 5: Fold in the chopped walnuts if using.
6. Step 6: Divide the batter evenly between the prepared loaf pans.
7. Step 7: Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Tips & Variations

• Use very ripe bananas with lots of brown spots to get the best natural sweetness and flavor.
• Swap walnuts for pecans or add chocolate chips for a different twist.
• To keep the bread extra moist, don’t overmix the batter once you add the flour.
• For a dairy-free version, substitute sour cream with coconut yogurt or a plant-based sour cream alternative.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature and warm slices briefly in a toaster or microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread in one loaf pan instead of two?

Yes, you can use one larger loaf pan, but baking time will increase. Check for doneness around 1 hour 15 minutes by inserting a toothpick in the center.

What does the sour cream do in the recipe?

Sour cream adds moisture and richness, resulting in a tender, soft crumb. It also contributes a subtle tang that balances the sweetness of the bananas.

Banana Bread with Sour Cream Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

A moist and flavorful banana bread made with ripe bananas and tangy sour cream, enhanced with cinnamon and optional crunchy walnuts. This classic recipe yields two delicious loaves perfect for breakfast or a snack.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/3 cup butter, softened
• 1 1/4 cups white sugar
• 2 eggs
• 4 large very ripe bananas, mashed
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour (or white whole wheat)
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup walnuts, chopped (optional)

Instructions

1. Preheat and prepare pans: Preheat your oven to 325 degrees F (163 degrees C). Generously grease two loaf pans approximately 8 1/2 x 4 1/2 inches in size to prevent sticking and ensure easy removal of the bread.
2. Cream butter and sugar: In a large mixing bowl, cream the softened butter and white sugar together until light and fluffy. This process incorporates air into the mixture, helping to create a tender crumb in the finished bread.
3. Add eggs and wet ingredients: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the sour cream, mashed bananas, and vanilla extract until combined. These wet ingredients contribute moisture and a rich flavor to the bread.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, and baking soda. This ensures even distribution of the leavening agent and spices.
5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the bread dense.
6. Fold in walnuts: If using, gently fold in the chopped walnuts to add a crunchy texture and nutty flavor to the batter.
7. Bake the bread: Divide the batter evenly between the greased loaf pans. Place them in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
8. Cool and serve: Once baked, allow the banana bread loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!

Notes

• Make sure bananas are very ripe with brown spots for maximum sweetness and flavor.
• Do not overmix the batter to keep the bread tender and moist.
• Walnuts can be omitted or substituted with pecans or chocolate chips for variety.
• Use either all-purpose or white whole wheat flour; the latter adds more fiber and a nuttier taste.
• Ensure loaf pans are adequately greased to prevent sticking.
• This bread keeps well at room temperature for 2-3 days, or can be frozen for up to 3 months.

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