There’s something utterly comforting about the smell of freshly baked banana bread wafting through your kitchen. It’s a classic treat that never seems to go out of style, and this recipe for Banana Bread With Sour Cream elevates the traditional dish with a creamy twist. The addition of sour cream not only adds moisture but also a subtle tang that complements the sweetness of the bananas perfectly. Whether you enjoy it warm from the oven or toasted with a slather of butter, this banana bread is sure to become a staple in your home.
What You’ll Love About This Recipe
This Banana Bread With Sour Cream is incredibly easy to make and requires minimal effort. Here’s what makes it special:
– **Ultra Moist**: The sour cream gives the bread a rich, tender crumb that’s hard to resist.
– **Perfectly Sweet**: Ripe bananas provide natural sweetness, minimizing the need for excessive sugar.
– **Versatile**: You can customize it with nuts or chocolate chips, or even try variations like Cream Cheese Banana Muffins.
– **Freezer Friendly**: Bake a loaf now and save half for later—banana bread freezes beautifully!
What We’re Using
To whip up this delightful banana bread, gather the following ingredients:
- 1/3 cup butter, softened – This will add richness and flavor.
- 1 1/4 cups white sugar – Sweetness is key, but you can adjust based on your taste.
- 2 eggs – These provide structure and moisture.
- 4 large very ripe bananas, mashed – The riper, the better for maximum sweetness.
- 1 cup sour cream – This is the secret ingredient for moistness.
- 1 tsp vanilla extract – Adds a lovely depth of flavor.
- 2 1/2 cups all-purpose flour or white whole wheat – Use your preferred flour for a different texture.
- 1 tsp cinnamon – For a warm, aromatic touch.
- 2 tsp baking soda – This is essential for leavening.
- 1/2 tsp salt – Balances the sweetness.
- 1 cup walnuts, chopped (optional) – Adds a delightful crunch!
What’s in the Gear List
You’ll need a few key items to make the magic happen:
- Mixing Bowls – For combining the ingredients.
- Measuring Cups and Spoons – Precision is key in baking.
- Loaf Pan – A standard 9×5-inch pan works best.
- Spatula or Wooden Spoon – For mixing the batter.
- Cooling Rack – To cool your banana bread after baking.
Step-by-Step: Banana Bread With Sour Cream
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your banana bread bakes evenly.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with butter or non-stick spray to prevent sticking. You can also line it with parchment paper for easy removal.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Bananas
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas until well combined.
Step 5: Mix in Sour Cream and Vanilla
Add the sour cream and vanilla extract to the banana mixture, stirring until smooth.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Step 8: Fold in Walnuts
If you’re using walnuts, fold them into the batter now.
Step 9: Pour and Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Enjoy
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.
Substitutions by Category
If you’re looking to make a few tweaks, here are some great substitutions:
- Butter: Use coconut oil or applesauce for a dairy-free option.
- Sugar: Brown sugar can be used for a deeper flavor.
- Eggs: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) work well as a replacement.
- Flour: Whole wheat flour or gluten-free flour blends can be used for a healthier alternative.
Problems & Prevention
Baking can sometimes be tricky, but here are some common issues and how to prevent them:
- Banana Bread Too Dense: This may happen if the batter is overmixed. Mix just until combined.
- Uneven Baking: Make sure your oven is preheated and consider rotating the pan halfway through baking.
- Burnt Edges: If the edges are browning too quickly, you can cover the loaf loosely with aluminum foil during the last 15 minutes of baking.
Keep-It-Fresh Plan
To keep your Banana Bread With Sour Cream fresh and delicious, follow these tips:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep it in the fridge for up to a week.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Quick Q&A
Can I use frozen bananas in this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid before mashing them.
How can I make this banana bread healthier?
You can substitute part of the flour with oats, use a lower sugar alternative, or add in some chia seeds for extra fiber.
What can I add to the banana bread for extra flavor?
Consider adding chocolate chips, raisins, or even a swirl of peanut butter for a delicious twist like Peanut Butter Cup Banana Bread.
How do I know when the banana bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached but no wet batter.
Bring It to the Table
This Banana Bread With Sour Cream is more than just a delightful treat; it’s a way to share love and warmth with friends and family. Whether it’s for breakfast, a snack, or a special occasion, this recipe is sure to impress. So grab those ripe bananas, preheat your oven, and get ready to enjoy a slice of heaven. There’s truly nothing like the joy of homemade banana bread!
Banana Bread With Sour Cream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter or non-stick spray.
- Cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas.
- Add the sour cream and vanilla extract, stirring until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes.
- Let it cool in the pan for about 10 minutes, then transfer to a cooling rack.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Wrap tightly and freeze for up to 3 months.
