Sour Cream Banana Bread Recipe
This Sour Cream Banana Bread is ultra moist and flavorful, blending sweet ripe bananas, tangy sour cream, and crunchy walnuts. Enjoy a slice for breakfast, a snack, or dessert!One standard 9 × 5-inch loaf (about 8 cups of batter) typically fills 4 mini loaf pans that are about 5¾ × 3 inches.
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mashed bananas, about 3
- ½ cup sour cream
- 1 tsp. vanilla
- 1 cup walnuts, chopped (optional)
Equipment
- Large bowl (These glass bowls are so handy for baking)
- Hand mixer (I like that this Cuisinart mixer has 5 speeds)
Instructions
- Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, mashed bananas, and vanilla; stir well.
- Pour into prepared 9 × 5-inch loaf pan or about 4 mini loaf pans that are about 5¾ × 3 inches, and bake for 50-55 minutes (large) or about 25-30 minutes for the mini.
- Cool for 10 minutes and then turn the loaf (loaves) out onto a rack.
Notes
Sandy’s tips for best banana bread:
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
- Freezing: Wrap individual slices of this banana bread in foil and then transfer them to a Ziploc bag. Your banana bread will last for up to 3 months and can be thawed later at room temperature before serving as is or lightly toasted.
- One standard 9 × 5-inch loaf (about 8 cups of batter) typically fills 4 mini loaf pans that are about 5¾ × 3 inches.
- Test for doneness: Insert a toothpick into the center of the loaf. It should return clean. If you see wet batter, return the pan to the oven and bake for an additional 5-10 minutes. Every one bakes differently!
- How to ripen bananas: To quickly ripen bananas for this bread, place them in a paper bag on a warm counter. The bag traps the natural ethylene gas the fruit emits, which significantly speeds up the ripening process.
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Nutrition Facts
Calories: 300kcal, Carbohydrates: 35g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 267mg, Potassium: 152mg, Fiber: 2g, Sugar: 20g, Vitamin A: 350IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg