Why Make This Recipe
Banana Sour Cream Bread is a delightful treat that combines the sweetness of ripe bananas with the rich creaminess of sour cream. This recipe is not only simple but also results in a moist and flavorful bread that is perfect for snacks or breakfast. Plus, using up overripe bananas helps reduce food waste, making this a responsible choice as well!
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 7×3-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 the sugar mixture.
Beat the remaining 3 cups of sugar and butter together in a large bowl with an electric mixer until smooth.
Add the mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons of cinnamon; continue to beat until well-blended.
Add the flour, baking soda, and salt; mix until just combined. Stir in the walnuts and divide the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Serve and enjoy!
How to Serve Banana Sour Cream Bread
Banana Sour Cream Bread is delicious when served warm or at room temperature. You can slice it and spread a little butter on top for extra flavor. It makes a great snack or breakfast option and is wonderful with a cup of coffee or tea.
How to Store Banana Sour Cream Bread
To store Banana Sour Cream Bread, let it cool completely after baking. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage; just make sure to wrap it well to prevent freezer burn.
Tips to Make Banana Sour Cream Bread
- Use very ripe bananas for the best flavor and texture; the more brown spots, the sweeter they’ll be!
- Be careful not to overmix the batter; mix until just combined for a lighter bread.
- If you want a little extra crunch, consider adding some chocolate chips or replacing some nuts with seeds like sunflower seeds.
Variation
You can easily change this recipe by adding spices like nutmeg or cardamom for a different flavor. You can also swap out the walnuts for pecans or leave them out entirely if you prefer a nut-free version.
FAQs
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but note that it may make the bread denser.
2. Can I make this bread without sour cream?
Yes, you can substitute plain yogurt for sour cream or use a dairy-free yogurt if you want a dairy-free option.
3. How can I tell when the bread is done baking?
Insert a toothpick in the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes and check again.