I have shared so many banana bread recipes before. This sour cream banana bread is different from the other ones I’ve shared because of the addition of sour cream as an ingredient. I find that the sour cream makes the bread softer and moister. This easy sour cream banana bread is a great way to use overripe bananas. I used 2 large ripe bananas and reduced the amount of sugar because riper bananas are sweeter. I also replaced half of the butter I would normally use with sour cream. Chopped walnuts are added for additional flavor and texture. This banana bread variation did not disappoint, especially when freshly baked with a cup of coffee or tea.
Sour Cream Banana Bread
- ¾ cup sugar
- ½ cup unsalted butter , melted
- 2 eggs
- 1 cup mashed bananas , 2 large or 3 small bananas
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts , optional
- Position the rack in the middle of the oven and then preheat the oven to 350 degree Grease and flour a 9X5-inch loaf pan. Set aside.
- In a large bowl, beat together the sugar and melted butter. Stir in the eggs, mashed bananas, sour cream and vanilla.
- In a separate large bowl, whisk together the flour, baking soda and salt. Add to the sugar mixture and stir until blended. Stir in the chopped walnuts, if using.
- Pour the batter into the prepared loaf pan. Bake for 55- 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on rack before removing from the pan.
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