Sour Cream Banana Bread
A tender, tangy banana loaf made with sour cream and oat flour, scented with cinnamon, nutmeg, and cloves.
Equipment
- 9x5 inch loaf pan
- Hand or stand mixer
- Blender or food processor
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup mashed ripe banana about 2 1/2 medium
- ½ cup sour cream
- 1 cup all purpose flour spooned and leveled
- ½ cup old fashioned oats blended into powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ cup chopped pecans or walnuts toasted, optional
Instructions
Cooking
- Preheat. Set the oven to 350 degrees F and grease a 9x5 inch pan. Toast nuts. Toast optional nuts for 5 to 7 minutes and cool.
- Cream. Beat butter with both sugars for 2 minutes until fluffy. Add wet ingredients. Beat in eggs and vanilla, then fold in the banana.
- Whisk dry. Combine both flours, baking soda, baking powder, salt, and spices.
- Combine. Stir the dry mixture into the batter, then fold in the sour cream and nuts.
- Bake 55 to 60 minutes. Bake until a toothpick comes out clean or with moist crumbs.
- Cool 20 minutes. Cool in the pan, then move to a rack.
Notes
Substitutions: Use Greek yogurt for the sour cream, or 1/2 cup more flour in place of the oats. Nutrition is estimated without the optional nuts.
Tips: Measure exactly 1 cup of mashed banana and bring cold ingredients to room temperature.
Storage: Room temperature 2 days, refrigerator 1 week, freezer 3 months.