Sour Cream Banana Bread Recipe
User Reviews
4.9
Sour Cream Banana Bread Recipe
Description
This Sour Cream Banana Bread recipe combines mashed ripe bananas with softened unsalted butter and sugar, creating a creamy base. Eggs and vanilla provide structure and flavor, while the addition of sour cream contributes moisture and a subtle tang that enriches the bread’s texture. Flour, baking soda, salt, and cinnamon are folded in gently to ensure a tender crumb without overmixing.
Baked at 350°F in greased loaf pans, the bread develops a golden crust with a moist interior flavored by the banana and cinnamon. The baking time is about one hour, with a recommended cooling period before slicing. It can also be made as muffins with adjusted baking time, providing versatility for portion sizes.
This banana bread can be served as a breakfast treat, snack, or dessert. The flavor balances sweetness with mild spice and fruit. It freezes well if wrapped properly, making it suitable for preparing in advance. For similar moistness, full-fat plain yogurt can replace sour cream if desired, avoiding flavored varieties to maintain intended taste and texture. Adjust baking time when using different pan sizes to ensure even doneness.
Making muffins yields about 36 regular or 18 jumbo muffins, perfect for sharing or freezing.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 egg large
- 2 teaspoons vanilla extract
- 4 banana about 2 cups mashed, ripe
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
- Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended.
- Pour into prepared loaf pans evenly.
- Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
Notes
- Sour cream can be substituted with full-fat plain yogurt; avoid flavored or sweetened yogurt to keep texture and taste consistent.
- Use 9x5-inch loaf pans for the recipe; adjust baking time for different pan sizes accordingly.
- Freeze cooled banana bread wrapped in plastic wrap or foil placed in a freezer bag for up to three months; thaw overnight at room temperature.
- To make muffins, fill greased or lined muffin tins two-thirds full and bake 18-20 minutes for regular muffins, yielding about 36; jumbo muffins take about 18.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 287kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 68mg | 23% |
| Sodium | 209mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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