There’s something magical about the smell of baking banana bread with sour cream wafting through your kitchen. It’s like a warm hug on a chilly day, with the sweet aroma of ripe bananas blending seamlessly with a creamy richness that will make your taste buds dance. Picture this: golden-brown slices, soft and moist, just waiting to be slathered with butter or enjoyed plain while you sip your morning coffee.
This recipe holds a special place in my heart, as it reminds me of cozy afternoons spent with family, gathering around the table and sharing stories over slices of warm banana bread. Whether you’re baking for a brunch or simply treating yourself on a lazy Sunday, this delightful loaf promises to elevate any moment and leave you craving more.
Why You'll Love This Recipe
- This banana bread with sour cream is incredibly easy to prepare, making it perfect for any skill level
- The combination of flavors creates a moist and tender loaf that’s hard to resist
- Its lovely golden hue makes it visually appealing on any dessert table
- Plus, it’s versatile enough to enjoy as breakfast or a sweet snack anytime!
One time, I brought this banana bread to a potluck, and let me tell you—the entire loaf vanished faster than my toddler can say “more cookies.” I think I might have even seen someone try to sneak the last piece!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Ripe Bananas: Look for bananas that are heavily speckled; they add the perfect sweetness and moisture.
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Sour Cream: This ingredient gives your banana bread an incredible richness and tenderness.
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Granulated Sugar: Regular white sugar works best for that classic sweetness.
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Baking Soda: Essential for that lovely rise; make sure it’s fresh for optimal results.
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All-Purpose Flour: Use unbleached flour for the best texture; it keeps everything nice and fluffy.
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Eggs: Large eggs help bind the ingredients together while adding richness.
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Vanilla Extract: A splash enhances the flavor profile beautifully—don’t skip this!
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Salt: Just a pinch balances out the sweetness wonderfully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray so that your bread slides right out.
Mash the bananas: In a large bowl, mash about three ripe bananas until smooth but still slightly chunky. You want some texture for added bite!
Mix wet ingredients: Add 1 cup of sour cream, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract to the mashed bananas. Stir until well combined and creamy.
Combine dry ingredients: In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This helps evenly distribute the leavening agent.
Fold together: Gently fold the dry mixture into the wet ingredients using a spatula. Mix just until combined—don’t overdo it or else your banana bread will end up tough!
Pour into pan: Pour the batter into your greased loaf pan and smooth out the top with your spatula. Bake in your preheated oven for about 60 minutes until golden brown.
Cool & Serve: Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Slice once cooled slightly; serve warm or at room temperature.
Now that you’ve got this delightful banana bread with sour cream ready to go, you might find yourself wondering how one loaf could possibly disappear so quickly! Enjoy every moist slice alongside friends or family—or keep it all to yourself (no judgment here!).
You Must Know
- The secret to moist banana bread lies in the sour cream
- It adds richness and prevents dryness, making every bite a delightful experience
- Don’t be shy to add extra bananas for a more intense flavor and a luscious texture
Perfecting the Cooking Process
To achieve the best banana bread with sour cream, start by creaming the butter and sugar first. Then mix in your wet ingredients before folding in the dry ones gently.
Add Your Touch
Feel free to swap out some flour for whole wheat or toss in chocolate chips or walnuts for an extra crunch. Customize your banana bread based on what you love!
Storing & Reheating
Store your banana bread with sour cream wrapped tightly in plastic wrap at room temperature for up to four days. For reheating, simply pop a slice in the microwave for 10-15 seconds.
Chef's Helpful Tips
- Always use overripe bananas; they make the sweetest banana bread with sour cream
- Ensure all ingredients are at room temperature for better blending
- Avoid over-mixing the batter to keep it tender and fluffy
A neighbor once told me my banana bread reminded him of his grandma’s recipe, which made my day! I learned that sharing food often brings back warm memories for others.
FAQ
Can I substitute yogurt for sour cream?
Yes, yogurt works well as an alternative without compromising moisture.
How ripe should the bananas be?
Use very ripe bananas with brown spots for maximum sweetness and flavor.
Can I freeze leftover banana bread?
Absolutely! Wrap it tightly and freeze for up to three months for tasty treats later.
Banana Bread with Sour Cream
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
Description
Baking banana bread with sour cream is a delightful experience that fills your kitchen with the warm, inviting aroma of sweet, ripe bananas. This easy-to-make recipe yields a moist and tender loaf that’s perfect for breakfast, snacks, or sharing with loved ones. Each golden slice pairs beautifully with butter or can be enjoyed on its own, making it an irresistible treat for any occasion.
Ingredients
- 3 ripe bananas (mashed)
- 1 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth but slightly chunky.
- Mix in the sour cream, sugar, eggs, and vanilla extract until creamy.
- In another bowl, whisk together flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes or until golden brown.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
