Description

This Sour Cream Banana Bread features an irresistible blend of ripe bananas and creamy sour cream, delivering moist, delicious slices. Ideal for a quick breakfast or a comforting snack, it’s simple to whip up and perfect for any occasion.

Ingredients

Scale

1/2 c unsalted butter, softened
3/4 c granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
2 c all-purpose flour
1 1/2 c banana, roughly 3 bananas
1/4 c sour cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F.
Lightly grease a 9×5-inch loaf pan with baking spray. Line it with parchment paper, allowing some overhang on the longer sides.
Mash the bananas until smooth and measure out 1 1/2 cups. Set aside.
In a large bowl or stand mixer, cream the butter and sugar together. Add the eggs one at a time, then mix in the vanilla, salt, cinnamon, and baking soda. Scrape the sides of the bowl as needed.
Alternately add the flour, mashed banana, and sour cream, mixing until everything is just combined.
Transfer the batter to the prepared loaf pan, smoothing the top with a small offset spatula.
Bake in the oven for 70-75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking around 65 minutes as baking times can vary.
Allow the loaf to cool in the pan for about 60 minutes. Use the parchment overhang to carefully lift the loaf out and place it on a wire rack to cool completely.
Once cooled, slice and store in an airtight container for up to a week. This banana bread can also be frozen.

Notes

Ensure your bananas are overripe for the best flavor.
If you’d like, add nuts or chocolate chips for an additional texture.
Store in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg