Banana Sour Cream Bread is a moist, flavorful twist on traditional banana bread. The addition of sour cream gives the bread a rich, tender texture and a subtle tang that balances the sweetness of the ripe bananas. With a soft, melt-in-your-mouth crumb and a golden brown crust, this banana bread is perfect for breakfast, a snack, or dessert. It’s quick and easy to make, and the result is a deliciously sweet and slightly tangy loaf that will become a favorite in your baking repertoire.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the mashed bananas, sour cream, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or chocolate chips.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Banana Sour Cream Bread is rich, moist, and bursting with banana flavor, with the added depth from sour cream. Enjoy it warm with a cup of coffee or as a sweet snack any time of day!
