Why Make This Recipe
Banana Sour Cream Bread is a delightful treat that combines the sweetness of ripe bananas with the creamy texture of sour cream. This recipe creates a moist and flavorful bread that is perfect for breakfast, a snack, or dessert. It’s a great way to use up overripe bananas, and it brings a wonderful aroma to your kitchen while baking. Plus, it’s easy to make and can be shared with family and friends.
How to Make Banana Sour Cream Bread
Ingredients:
3.25 cups white sugar, divided
3 teaspoons ground cinnamon, divided
0.75 cup butter
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
3 eggs
2 teaspoons vanilla extract
4.5 cups all-purpose flour
3 teaspoons baking soda
0.5 teaspoon salt
1 cup chopped walnuts
Directions:
-Gather all ingredients.
-Preheat the oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans. Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
-Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth.
-Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended.
-Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
-Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
-Serve and enjoy!
How to Serve Banana Sour Cream Bread
Banana Sour Cream Bread is best served warm or at room temperature. You can slice it and enjoy it plain or spread a little butter on top for added flavor. It pairs wonderfully with coffee or tea for breakfast or as an afternoon snack. You can also serve it with a scoop of ice cream for a delicious dessert.
How to Store Banana Sour Cream Bread
To store Banana Sour Cream Bread, let it cool completely before placing it in an airtight container. You can keep it at room temperature for a few days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the bread. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last for about three months in the freezer.
Tips to Make Banana Sour Cream Bread
- Use very ripe bananas for the best flavor and sweetness. They should be brown and spotty.
- Make sure to measure your flour correctly to avoid a dense bread. Spoon the flour into your measuring cup and level it off with a knife.
- Don’t overmix the batter. Mix until ingredients are just combined for a lighter texture.
- Feel free to add chocolate chips or dried fruits for an extra twist.
Variation
You can customize your Banana Sour Cream Bread by adding different nuts or swapping walnuts for pecans. Another variation includes using chocolate chips or cinnamon chips for added sweetness.
FAQs
Q: Can I make this recipe without sour cream?
A: Yes, you can substitute sour cream with plain yogurt or buttermilk for a similar texture and flavor.
Q: How do I know when the bread is done baking?
A: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
Q: Can I double the recipe?
A: Absolutely! Just make sure you have enough loaf pans and adjust the baking time if necessary. Check the bread for doneness before the timer goes off.