Sour Cream Banana Bread
This Sour Cream Banana Bread offers a delightful twist to traditional banana bread, enriched with sour cream for added moisture and flavor, making it a perfect treat for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened Ensure it's at room temperature.
- 1 1/4 cups granulated sugar
- 2 large eggs Add one at a time.
- 1/2 cup sour cream Can be substituted with yogurt or buttermilk.
- 1 to 1.5 cups mashed ripe bananas (about 2 bananas) Use ripe bananas for best flavor.
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute 1/2 cup with whole wheat flour.
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
Topping
- to taste Turbinado sugar for sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5 loaf pan by spraying it with nonstick spray or lining with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing on low to avoid splattering.
- Incorporate the sour cream, mashed bananas, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar on top.
Baking
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
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Notes
Serve warm with butter for breakfast, or pair with coffee and tea for a snack. Can be topped with whipped cream or cream cheese frosting for dessert.