Sour Cream Banana Bread

This banana bread recipe uses four ripe mashed bananas combined with melted butter and sour cream to keep the texture rich and moist. Brown sugar adds sweetness and depth, while vanilla extract enhances the overall flavor. The dry ingredients include all-purpose flour, baking soda to provide lift, cinnamon for spice warmth, and salt to balance sweetness.

The batter is mixed gently to avoid overworking, ensuring a tender crumb. It bakes for about 90 minutes at 350°F in a buttered, parchment-lined loaf pan until a skewer comes out clean. The loaf cools before slicing, allowing flavors to settle.

The bread stores well in an airtight container for up to three days and can be frozen for up to two months, with thawing at room temperature recommended. This makes it practical for batch preparation or saving leftovers. The recipe results in a soft, pleasantly spiced banana bread that pairs well with breakfast coffees or as a snack.