Moist Sour Cream Banana Bread
A tender banana loaf made with sour cream, butter, and cinnamon.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 3 large ripe bananas mashed
- ½ cup sour cream full fat, room temperature
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180 g all purpose flour about one and a half cups, spooned and leveled
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped walnuts or pecans optional
- ½ cup mini chocolate chips optional
- 1 tbsp cinnamon sugar optional, for sprinkling
Instructions
Cooking
- Heat and prep. Heat the oven to 350 degrees F and grease a 9 by 5 inch loaf pan.
- Cream the base. Mash the bananas, then beat in the butter and sugar until creamy.
- Add the wet ingredients. Stir in the eggs, sour cream, and vanilla until blended.
- Mix and bake. Fold in the whisked flour, baking soda, salt, and cinnamon, pour into the pan, and bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool. Rest the loaf in the pan for 10 minutes, then cool completely on a wire rack.
Notes
Substitutions: Plain full fat yogurt can stand in for the sour cream.
Tips: Do not overmix and tent with foil if the top browns too fast.
Storage: Keep covered at room temperature for 3 days or freeze slices for 2 to 3 months. Nutrition does not include the optional nuts, chocolate chips, or cinnamon sugar.