Sour Cream Banana Bread

When life gives you bananas (especially the spotty, sad ones), do not fear! Channel their mushy magic into a dreamy loaf of Sour Cream Banana Bread. This little beauty isn’t your run-of-the-mill banana loaf; it’s all jazzed up with a tangy twist. Why sour cream, you ask? Oh, just because it creates a crumb so soft it might just make you cry. Ready to turn tired fruit into triumphant bites? Let’s go on this delicious escapade together!

A little story-time moment: my husband and I are basically banana bread connoisseurs at this point. We’ve tried everything from adding nuts, throwing in chocolate chips, to doing wacky stuff like maple glaze on top. But nothing has become such a fail-proof staple like this sour cream beauty. Every Sunday morning, like clockwork, we bake a loaf. We can’t help it; it’s like warm hugs with every bite. Plus, the kiddo is obsessed — half the loaf disappears as soon as it’s cool enough to sneak a slice.

Why You’ll Love This Sour Cream Banana Bread

1. Saves sad bananas from the abyss of the trash can. Be a hero.
2. It’s like cake you’re allowed to eat for breakfast. No judgment zone.
3. One bowl, a few moments, and BAM! Culinary rockstar status.
4. You get to impress your in-laws with “I totally made this from scratch.”

How to Make It

Okay, so pop that oven on to preheat at 350°F (or as I like to call it, wake-up-the-kitchen time). Grab two or three bananas, the sadder the better – we’re talking real brown here. Mash those bananas up with your weapon of choice: fork, spatula, random soon-to-be-sticky kitchen tool. In a bowl, throw in some sour cream (heavy two-thirds of a cup is the sweet spot), a cup of sugar, and an egg. Mix till it looks like a lumpy sunshine puddle.

Now, sprinkle in some baking soda, a pinch of salt, and a teaspoon or so of vanilla extract (more if you’re feeling extra). Dump in one and a half cups of flour. Mix but don’t overdo it. Remember the words “just combined,” save your whisk-arm strength.

Pour that batter into a greased or lined loaf pan and prepare for magic. Into the oven it goes! Set your timer for a very specific 60-65 minutes and turn away — maybe clean the banana carnage from earlier. When your house smells like a bakery, stick a toothpick in the center. If it comes out clean, you’re golden. Enjoy the baking glory.

Ingredient Notes

– **Bananas**: The leafier, browner, and mushier, the better. Stuck with fresh ones? Leave them to ripen a bit first, you’ll thank me.
– **Sour Cream**: The secret to moistness. Don’t skip it unless you enjoy sawdust cakes.
– **Vanilla Extract**: Life’s little liquid miracle in baked goods. Be generous or go home.

Recipe Steps:

1. Preheat oven to 350°F.
2. Mash bananas in a bowl.
3. Mix in sour cream, sugar, and egg.
4. Add baking soda, salt, and vanilla extract.
5. Stir in flour until just combined.
6. Pour batter into a loaf pan.
7. Bake for 60-65 minutes.

What to Serve It With

Enjoy warm with a pat of butter or dollop of jam. Slam down a slice alongside your morning coffee or serve it on a family brunch table. Sneak a piece at midnight when you’re feeling naughty.

Tips & Mistakes

– Tip: Keep an eye on the bake time; ovens vary, and no one likes a burnt loaf.
– Mistake: Overmixing — this ain’t a wrist workout. Less is more here.

Storage Tips

Wrap it up tight and shove it in the fridge if you wanna keep everything fresh for a little longer — it lasts about a week. Cold banana bread is, surprisingly, downright delicious for breakfast if you’re too groggy to heat it up. Not fancy, yet superb.

Variations and Substitutions

– Swap white sugar for brown for a molasses-y vibe or honey for a mild, floral sweetness.
– No sour cream? Greek yogurt can pinch-hit if necessary.
– Turn up the nuts or chocolate factor if the mood strikes. Just throw them in before baking and hope for the best.

Frequently Asked Questions

Sour Cream Banana Bread

This moist and flavorful banana bread is enhanced with tangy sour cream for an extra tender crumb—perfect for breakfast or a snack.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 0.75 cup granulated sugar can reduce to 0.5 cup for less sweetness
• ▢ 2 large ripe bananas mashed
• ▢ 0.5 cup sour cream
• ▢ 0.33 cup unsalted butter melted
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, mix sugar, mashed bananas, sour cream, melted butter, egg, and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use overripe bananas. Store wrapped at room temperature for up to 3 days or freeze slices for longer storage.