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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/sour-cream-banana-bread-recipe/