Sour Cream Banana Bread
This sour cream banana bread is extra soft, moist, and full of flavor thanks to one simple ingredient. It’s an easy recipe and the perfect way to use up overripe bananas.
Ingredients
- ½ cup (8 Tablespoons) butter , softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup ripe bananas , mashed (3 medium brown bananas)
Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Prep. Preheat oven to 325°F. Spray 2 8×4-inch or 1 9×5-inch loaf pans with nonstick cooking spray and if desired line with parchment paper.
- Wet ingredients. In a large bowl, cream butter and sugar. Then mix in eggs, vanilla and sour cream. Fold in 1 cup mashed bananas.
- Dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in nuts if using.
- Bake. Pour batter into 2 (8x4") loaf pans and bake for 55 minutes. If using a 9x5" pan, you can put the batter into one pan, but you will need to cook 10-15 minutes longer. You want the bread to be lightly browned. If it's browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
- Cool. Once the bread has slightly cooled for 10-12 minutes, remove from the pan and place on a cooling rack to cool completely.
Notes
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean.
To make small loaves: This mixture will fill 4 small loaf pans. Bake for 35 to 45 minutes, until lightly golden brown and toothpick comes out clean.
Store: Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. You can also freeze whole or in slices up to 3 months.
Nutrition
Calories: 108kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 119mg, Potassium: 52mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 155IU, Vitamin C: 0.5mg, Calcium: 17mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
