Sour Cream Banana Bread
A moist and rich banana bread made with ripe bananas and sour cream for an irresistible texture and subtle tang.
Ingredients
Main Ingredients
- 3 pieces ripe bananas The riper, the better—dark brown or nearly black.
- 1 cup sour cream Use plain, not low-fat.
- 1/2 cup sugar Granulated or brown sugar can be used.
- 2 pieces large eggs Add eggs directly to the bowl.
- 1.5 cups all-purpose flour Sift before measuring for accuracy.
- 1 teaspoon baking soda Ensure it is fresh for proper rise.
- 1/2 teaspoon salt To enhance flavor.
Optional Add-ins
- 1/2 cup chocolate chips For a chocolatey twist.
- 1/2 cup chopped walnuts Classic addition for texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth, leaving some lumps for texture.
- Add the sour cream, sugar, and eggs to the mashed bananas, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a wooden spoon.
- If using, fold in chocolate chips or walnuts.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
This banana bread freezes well. Slice it first, wrap tightly, and thaw on the counter when needed. It’s easy to double the recipe as well.