Banana Bread with Sour Cream Recipe
Highlighted under: Sweet Baking Collection
I absolutely adore making banana bread, especially when I add sour cream to the mix. It creates a wonderfully moist loaf with a rich flavor that’s hard to resist. Whenever I have overripe bananas, I turn to this recipe for a delicious treat that my family loves. The addition of sour cream is a game changer, enhancing both texture and taste. It’s perfect for breakfast, a snack, or even dessert. I think you’ll enjoy this quick and easy recipe as much as I do!
When I first baked banana bread with sour cream, I was amazed at how much it elevated the traditional recipe. The sour cream not only adds moisture but also a subtle tanginess that complements the sweetness of the bananas perfectly. After experimenting with different proportions, I found the ideal balance: just enough sour cream to keep the bread soft without overpowering the banana flavor.
One tip I’ve learned is to let the bananas get really brown before mashing them. The riper the bananas, the sweeter and more flavorful your bread will be. I’ve also discovered that a sprinkle of cinnamon enhances the overall taste, making each bite feel like a warm hug. Trust me, this twist on classic banana bread is worth trying!
Why You Will Love This Recipe
- The sour cream makes the bread incredibly moist and tender.
- A perfect combination of sweet bananas and a touch of tang.
- Simple recipe that guarantees delicious results every time.
The Role of Sour Cream
Sour cream is a fantastic ingredient to incorporate into banana bread because it provides moisture and enhances the bread's richness. The acidity in sour cream not only keeps the bread tender but also helps to activate the baking soda for optimal rise. You’ll notice that using sour cream gives the bread a lovely soft crumb, keeping it fresh longer than traditional recipes that omit this ingredient.
If you're looking to reduce fat or make a dairy-free version, consider using Greek yogurt as a substitute. It offers a similar tangy flavor and creamy texture while still achieving that desirable moistness. Just make sure to use plain Greek yogurt to avoid adding unnecessary sweetness.
Perfecting Your Technique
When combining wet and dry ingredients, it's important to mix gently to avoid overworking the batter, which can lead to a dense loaf. Aim for just a few strokes until the flour is incorporated, even if some small lumps remain. This gentle folding technique is key for a soft and tender texture that you’ll love in each slice.
Be sure to keep an eye on the baking time as ovens can vary. Start checking for doneness at the 55-minute mark; when a toothpick comes out clean or with just a few moist crumbs, it's time to take it out of the oven. If the top starts to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 15 minutes of baking.
Ingredients
Gather the following ingredients to whip up this delightful banana bread:
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon (optional)
Mix these ingredients well and get ready to bake!
Instructions
Here’s how to make your banana bread with sour cream:
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas with melted butter. Add the sour cream, sugar, beaten egg, and vanilla extract, mixing well until smooth.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Combine Mixtures
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to over-mix.
Bake the Bread
Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in 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. Slice and enjoy!
Enjoy your freshly baked banana bread!
Pro Tips
- For even more flavor, consider adding chocolate chips or walnuts to the batter. If you prefer a denser bread, replace some of the all-purpose flour with whole wheat flour.
Storing and Freezing
To store your banana bread, let it cool completely, then wrap it tightly in plastic wrap or foil. It can stay at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, consider freezing the bread. Slice it beforehand, so you can grab a piece whenever you crave it. Simply place it in a freezer-safe bag and it will be good for up to 3 months.
When ready to enjoy your frozen banana bread, there’s no need to defrost it completely. You can pop a slice in the microwave for about 20-30 seconds to warm it, or toast it for a crispy outer layer while keeping the inside moist.
Serving Suggestions
Banana bread is delightful on its own, but it can be enhanced with a variety of toppings. Try spreading a bit of butter or cream cheese for added creaminess. For a treat, drizzle a simple glaze of powdered sugar mixed with milk or vanilla extract over the top. This adds a sweet contrast to the tangy sour cream flavor.
If you'd like to amp up the crunch factor, consider adding nuts such as walnuts or pecans to the batter. About half a cup, chopped and stirred in with the flour mixture, provides a lovely texture. You can also experiment with chocolate chips or dried fruit for different flavor profiles that complement the banana beautifully.
Questions About Recipes
→ Can I use frozen bananas for this recipe?
Yes, just thaw the bananas and drain any excess liquid before mashing.
→ How do I store leftover banana bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
→ Can I freeze banana bread?
Absolutely! Wrap the bread tightly in plastic wrap and freeze for up to 3 months.
→ Can I substitute sour cream with yogurt?
Yes, plain yogurt can be used in place of sour cream for a similar effect.
Banana Bread with Sour Cream Recipe
I absolutely adore making banana bread, especially when I add sour cream to the mix. It creates a wonderfully moist loaf with a rich flavor that’s hard to resist. Whenever I have overripe bananas, I turn to this recipe for a delicious treat that my family loves. The addition of sour cream is a game changer, enhancing both texture and taste. It’s perfect for breakfast, a snack, or even dessert. I think you’ll enjoy this quick and easy recipe as much as I do!
Created by: Natalie Evans
Recipe Type: Sweet Baking Collection
Skill Level: Easy
Final Quantity: 1 loaf
What You'll Need
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon (optional)
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the mashed bananas with melted butter. Add the sour cream, sugar, beaten egg, and vanilla extract, mixing well until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to over-mix.
Pour the batter into the prepared loaf pan and 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 it to a wire rack. Slice and enjoy!
Extra Tips
- For even more flavor, consider adding chocolate chips or walnuts to the batter. If you prefer a denser bread, replace some of the all-purpose flour with whole wheat flour.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g