Sour Cream Banana Bread Recipe

Introduction

This sour cream banana bread is moist, flavorful, and perfect for using up ripe bananas. Its tender crumb and subtle cinnamon spice make it a comforting treat any time of day.

Ingredients

• 1/2 cup unsalted butter, melted (1 stick)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 large very ripe bananas (or 4 small bananas)
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions

1. Step 1: Grease a 9-inch bread pan with butter or create a parchment sling and spray it with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth, creamy, and no brown sugar lumps remain.
3. Step 3: Whisk in the sour cream, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. Step 4: In another bowl, mash the bananas thoroughly, then whisk them into the sour cream mixture.
5. Step 5: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet ingredients. Stir gently just until no white flour remains.
6. Step 6: Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 35 minutes and if the top browns too quickly, cover with foil for the remaining time.
7. Step 7: Allow the bread to cool for 15 minutes in the pan before removing. Cool completely on a wire rack. Enjoy a warm slice straight from the oven!

Tips & Variations

• For extra moisture, add a tablespoon of Greek yogurt or applesauce in place of some sour cream.
• Mix in 1/2 cup chopped walnuts or chocolate chips for added texture and flavor.
• If bananas aren’t quite ripe, speed ripening by placing them in a paper bag for a day or two.
• Using a parchment sling makes removing the bread from the pan easier and helps prevent sticking.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bread for up to 3 months. Thaw at room temperature and warm slices in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream?

Yes, plain Greek yogurt is a good substitute that will keep the bread moist and tender while adding a slight tanginess similar to sour cream.

How ripe should the bananas be for best results?

The bananas should be very ripe with plenty of brown spots or even mostly brown skin. This ensures maximum sweetness and moisture, which helps the bread stay soft.

Sour Cream Banana Bread Recipe

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★★★★★

5 from 122 reviews

This Sour Cream Banana Bread is a moist and flavorful twist on classic banana bread, enhanced with creamy sour cream and warm cinnamon. Perfectly sweet, tender, and easy to make, this bread is a comforting treat for breakfast, snack, or dessert.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, melted (1 stick)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 large very ripe bananas (or 4 small bananas)

Dry Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the Pan: Grease a 9 inch bread pan with butter, or create a parchment sling and spray with cooking spray to prevent sticking. Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking.
2. Mix Sugars and Butter: In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until the mixture is smooth, creamy, and free of brown sugar lumps to create a uniform base.
3. Add Sour Cream and Eggs: Whisk in the sour cream to the sugar mixture. Then, add the eggs one at a time, whisking well after each addition to fully incorporate and achieve a smooth batter. Stir in the vanilla extract for enhanced flavor.
4. Mash Bananas: In a separate bowl, mash the ripe bananas until smooth. Whisk the mashed bananas into the sour cream mixture, blending them evenly throughout.
5. Combine Dry Ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet ingredients. Stir everything together gently until no streaks of white flour remain, ensuring an even batter without overmixing.
6. Bake: Pour the batter into the prepared bread pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Start checking at 35 minutes; if the top browns too quickly, loosely cover with foil for the remaining baking time.
7. Cool: Allow the banana bread to cool in the pan for 15 minutes before removing it. Then transfer the loaf to a wire rack and cool completely. Enjoy a slice warm from the oven if desired.

Notes

• For easy removal, create a parchment paper sling that extends over the sides of the bread pan and lightly spray with cooking spray.
• Use very ripe bananas for the best sweetness and flavor.
• Cover the bread with foil if it browns too quickly during baking.
• Cooling the bread properly helps improve texture and slicing.

Keywords: Banana bread, sour cream banana bread, moist banana bread, easy banana bread recipe, cinnamon banana bread