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Banana Bread with Sour Cream Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: banana bread, sour cream banana bread, homemade banana bread, easy banana bread recipe, moist banana bread, banana bread with walnuts, baking bread, cinnamon banana bread

Find it online: https://todayquickmeals.com/banana-bread-with-sour-cream-recipe/