Sour Cream Banana Bread
User Reviews
4.7
Sour Cream Banana Bread
Description
This Sour Cream Banana Bread recipe combines granulated sugar and oil as the fat and sweetener base, enhancing moistness and softness. Ripe mashed bananas contribute natural sweetness and banana flavor. Sour cream adds acidity and moisture for a tender crumb. Baking soda reacts with the acidity from sour cream and bananas to leaven the bread.
The flour and salt provide structure and balance flavors. Baking at 350°F for 50 to 60 minutes until a toothpick tests clean allows even cooking through the loaf, which is first cooled briefly in the pan and then fully on a rack for proper texture.
The bread's moistness and flavor make it well suited for breakfast or snack. It pairs well with butter or spreads. The bread freezes well for extended storage.
Variations include substituting applesauce for part of the oil to reduce fat, using whole wheat flour for nutrition, or adjusting sugar depending on banana ripeness. Measuring flour by fluffing and leveling prevents a dense loaf. Doubling the recipe creates extra loaves that freeze well for later.
Ingredients
- 1 cup granulated sugar see note to reduce the sugar
- ½ cup oil see note
- 2 egg
- 1 cup banana about 3 ripe bananas, mashed ripe
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour see note
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
- In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
- Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
- Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).
Notes
- Substitute applesauce for up to half the oil to reduce fat content and maintain moisture.
- Use 50% whole wheat flour if desired, adjusting texture accordingly.
- Reduce sugar to three-quarters cup when using very ripe bananas for less sweetness.
- Fluff and level flour when measuring to prevent a dense bread texture.
- This bread freezes well; doubling the recipe is practical to make multiple loaves at once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices (1 loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 207mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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