Irresistible Banana Bread with Sour Cream Recipe

There’s something magical about the aroma of freshly baked banana bread wafting through the house. Picture this: a golden loaf, slightly crisp on the outside, yielding to a pillowy-soft interior, speckled with sweet, ripe bananas. The moment you slice into it, your senses are enveloped in the comforting scent of vanilla and a hint of cinnamon. This is not just any banana bread; this is banana bread with sour cream, and it’s about to become your new favorite treat.

I remember the first time I made banana bread with sour cream—it was a rainy Sunday afternoon. As I mixed the ingredients, I could almost hear my family’s stomachs grumbling in anticipation. The loaf emerged from the oven, golden and glorious, and I knew right then that I was onto something special! Whether it’s a cozy weekend brunch or an after-school snack for the kids, this delightful recipe will have everyone asking for seconds.

A few weeks ago, my friends couldn’t stop raving about how moist and delicious my banana bread was at our gathering—it felt great to share such joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use at least three overripe bananas for maximum sweetness and moisture.

• Sour Cream: This ingredient adds richness and keeps the bread wonderfully moist.

• All-Purpose Flour: Standard flour works best here; make sure it’s fresh for optimal results.

• Baking Soda: A must-have for that wonderful rise; ensure it’s active for fluffy bread.

• Eggs: Two large eggs provide structure while adding moisture to the batter.

• Granulated Sugar: Sweeten up your loaf; adjust according to your taste preferences.

• Vanilla Extract: A splash of vanilla enhances all those delightful flavors beautifully.

• Cinnamon (optional): Add a pinch for warmth and depth; it’s like a hug in every slice.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Gather Your Ingredients: Start by assembling all your ingredients on the counter so you can work efficiently. This will save you time when you are in full baking mode.

Preheat Your Oven: Preheat your oven to 350°F (175°C). While it heats up, grab your mixing bowl and prepare yourself for some serious banana magic.

Mash Those Bananas: In a large bowl, mash your ripe bananas using a fork until they are mostly smooth—think chunky baby food! The more mashed they are, the better they’ll blend into the batter.

Add Wet Ingredients: Stir in sour cream, melted butter (cooled), vanilla extract, and eggs until everything is well combined. You want it creamy but not overly mixed; think of it as giving them a gentle hug!

Mix Dry Ingredients Together: In another bowl, whisk together flour, baking soda, sugar, and cinnamon if using. This step ensures even distribution of leavening agents throughout your batter.

Combine Mixtures & Bake!: Fold dry ingredients into wet until just combined—overmixing can lead to dense bread! Pour into a greased loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.

And voilà! Let that magnificent loaf cool before slicing; trust me—the anticipation only adds to the experience!

Now you’re ready to enjoy the comforting flavors of homemade banana bread with sour cream! Each bite is soft yet satisfying with hints of sweet banana goodness that will have you dreaming about breakfast all day long.

Perfecting the Cooking Process

Start by mashing ripe bananas and mixing them with sugar and eggs. Then fold in the sour cream before adding dry ingredients for a smooth batter.

Add Your Touch

Feel free to enhance your banana bread with nuts, chocolate chips, or even dried fruits. Experimenting can create a unique twist that suits your taste perfectly.

Storing & Reheating

Store leftover banana bread in an airtight container at room temperature for up to four days. For longer storage, freeze slices wrapped in plastic wrap and foil.

Sometimes I find myself reminiscing about the first time I baked banana bread with my grandmother—her secret was always to sneak in a little extra vanilla extract, making it an unforgettable treat.

FAQ

Can I use frozen bananas for banana bread with sour cream?

Absolutely! Thaw them first for easier mashing and better incorporation into the batter.

How do I know when my banana bread is done?

Insert a toothpick; if it comes out clean or with few crumbs, it’s ready!

What if I don’t have sour cream?

Yogurt works as an excellent substitute, keeping that delightful moisture intact while adding flavor.

Print

Banana Bread with Sour Cream

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• Author: Ethan Brooks
• Total Time: 1 hour 20 minutes
• Yield: Approximately 10 servings 1x

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Description

Banana bread with sour cream is a delightful treat that combines the sweetness of ripe bananas with a creamy, moist texture. This easy-to-follow recipe yields a golden loaf that’s perfect for breakfast or as a comforting snack. The addition of sour cream not only enhances flavor but also ensures every bite is soft and satisfying. Whether enjoyed plain or with added nuts or chocolate chips, this banana bread will quickly become a household favorite.

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Ingredients

Scale 1x2x3x

• 3 overripe bananas
• 1/2 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Mix in sour cream, melted butter (cooled), vanilla extract, and eggs until combined.
4. In another bowl, whisk together flour, baking soda, sugar, and cinnamon.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
7. Let cool before slicing.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 10g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For added flavor, consider mixing in nuts, chocolate chips, or dried fruits. Store leftover banana bread in an airtight container at room temperature for up to four days or freeze for longer storage.