Banana Sour Cream Bread

why make this recipe

Banana Sour Cream Bread is a delightful treat that combines the sweet flavors of ripe bananas with the creamy richness of sour cream. This recipe is perfect for using overripe bananas, transforming them into a moist and flavorful bread that everyone will love. It’s an easy recipe that can be made quickly and is great for breakfast, snacks, or even dessert. Plus, you can customize it by adding nuts or chocolate chips!

how to make Banana Sour Cream Bread

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup sour cream
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts or chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a mixing bowl, cream together the butter and sugar.
3. Add the eggs, vanilla extract, and mashed bananas, and mix well.
4. Stir in the sour cream.
5. In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in walnuts or chocolate chips if desired.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let it cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

how to serve Banana Sour Cream Bread

Banana Sour Cream Bread is delicious warm or at room temperature. You can serve it plain or with a pat of butter on top. It pairs nicely with a cup of coffee or tea. For an added treat, try toasting slices and spreading a little cream cheese or nut butter on them.

how to store Banana Sour Cream Bread

To store Banana Sour Cream Bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months. When freezing, wrap the bread tightly in plastic wrap and then place it in a freezer-safe bag.

tips to make Banana Sour Cream Bread

• Make sure your bananas are very ripe for the best flavor.
• Don’t overmix the batter; mix just until combined to keep the bread light and fluffy.
• If you like a sweeter bread, feel free to increase the sugar slightly.
• Experiment with different mix-ins like dried fruit or different nuts based on your preference.

variation

You can easily change this recipe by adding various ingredients. Try adding spices like cinnamon or nutmeg for extra flavor. Alternatively, you can substitute the walnuts with pecans or omit them entirely for a nut-free version. You can also use yogurt instead of sour cream for a lighter version.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.

2. Can I omit the sour cream?
While sour cream adds moisture, you can replace it with yogurt or buttermilk if needed.

3. How can I ripen bananas quickly?
You can speed up the ripening process by placing bananas in a brown paper bag for a day or two. You can also bake unripe bananas at 300°F (150°C) for about 15-20 minutes until they are soft and dark.