Why Make This Recipe
Sour Cream Banana Bread is not just any banana bread; it is moist, rich, and packed with flavor. The addition of sour cream makes this bread extra tender and adds a slight tang that perfectly balances the sweetness of ripe bananas. It’s an easy recipe that is perfect for breakfast, a snack, or dessert. Plus, it’s a great way to use up those overripe bananas sitting on your counter!
How to Make Sour Cream Banana Bread
Ingredients:
- 4 very ripe bananas, divided
- 1 cup white sugar
- 0.75 cup butter, melted and cooled
- 2 large eggs
- 0.33333334326744 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts
- 2 teaspoons white sugar
- 0.5 teaspoon ground cinnamon
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
Mash 2 bananas in a bowl with a fork. In a separate bowl, place the remaining 2 bananas with 1 cup of sugar and beat them together with an electric mixer until creamy and fluffy, about 3 minutes. Add in the melted butter, eggs, sour cream, and vanilla extract. Mix until everything is well combined.
In another bowl, whisk the flour, baking powder, and salt together. Stir this flour mixture into the banana-sugar mixture. Gently fold in the mashed bananas and chopped walnuts. Pour the batter into the prepared loaf pan and tap it on the counter several times to get rid of any air pockets. Mix 2 teaspoons of sugar with the ground cinnamon in a small bowl and sprinkle it over the top of the loaf.
Bake in the preheated oven until the bread is golden brown on top and set in the center, approximately 1 hour and 15 minutes. Rotate the bread pan halfway through baking. Allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Sour Cream Banana Bread
Sour Cream Banana Bread is delightful on its own, but you can also serve it with a pat of butter or a drizzle of honey. It pairs wonderfully with a warm cup of coffee or tea.
How to Store Sour Cream Banana Bread
To store your banana bread, keep it wrapped in plastic wrap or place it in an airtight container. This will help maintain its moisture. You can keep it at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, consider freezing it. Wrap it tightly in plastic wrap and aluminum foil; it can last in the freezer for up to 3 months.
Tips to Make Sour Cream Banana Bread
- Use very ripe bananas; they should be brown and spotty for the best flavor.
- Do not overmix the batter, as this can make the bread tough.
- Feel free to add chocolate chips or substitute other nuts if you prefer.
Variation
If you want to change things up, try adding spices like nutmeg or ginger for additional flavor. You can also experiment with mixing in dried fruits such as raisins or cranberries.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them completely and drain any excess liquid before mashing.
2. Is it necessary to add walnuts?
No, adding walnuts is optional. If you don’t like nuts, you can leave them out or replace them with chocolate chips.
3. What should I do if my banana bread doesn’t rise?
Ensure your baking powder is fresh, and be careful not to overmix the batter, as this can prevent the bread from rising properly.