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Sour Cream Banana Bread

Sour Cream Banana Bread That Will Warm Your Heart

This Sour Cream Banana Bread perfectly balances tangy richness and sweet banana flavor, making it a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Adds richness and moisture; can substitute with vegetable oil.
  • 1/2 cup Brown Sugar Provides a deep sweetness; can replace with all white sugar.
  • 1/2 cup White Sugar Enhances sweetness; both sugars create a balanced flavor.
  • 1/2 cup Sour Cream Contributes moisture and a slight tang; Greek yogurt works as a good substitute.
  • 2 large Eggs Binds everything together; for an eggless version, use 1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water for each egg.
  • 1 teaspoon Vanilla Extract Enhances the flavor; avoid imitation vanilla for the best results.
  • 3 large Very Ripe Bananas The star ingredient for flavor and moisture; choose overripe bananas for maximum sweetness.
  • 1 1/2 cups All-Purpose Flour Provides structure; a gluten-free all-purpose blend can be used.
  • 1 teaspoon Baking Soda Acts as a leavening agent; you may use baking powder if necessary.
  • 1/2 teaspoon Baking Powder Another leavening agent that works alongside baking soda.
  • 1/2 teaspoon Salt Amplifies the overall flavor; careful measurement is key.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth; optional but highly recommended.

Equipment

  • 9-inch bread pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch bread pan by greasing it with butter or lining it with parchment paper.
  2. In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth and glossy.
  3. Add the sour cream and eggs, one at a time, whisking after each addition. Then mix in the vanilla extract.
  4. Mash the ripe bananas in a separate bowl and fold them into the wet ingredients until evenly distributed.
  5. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this to the wet mixture, stirring just until combined.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, checking for doneness with a toothpick.
  7. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Feel free to add mix-ins like chocolate chips or nuts. For eggless, use flax or chia seeds as a substitute. Store at room temperature for up to 5 days or freeze for up to 3 months.

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