Sour. Cream. Banana. Bread.
Everything you need to know about how to create the best banana bread is contained within this post.
Bananas + sour cream = ever’thang you need to know!
See?
Easy Peasy.
This banana bread recipe continues to be a fan favorite for good reason.
How can one go wrong with sugar, butter, bananas and sour cream?
HOW?!
You can’t, that’s how. #truestory
If you’ve read this banana bread post before, but haven’t yet made this quick bread: WHAT ARE YOU WAITING FOR?!
Sorry. It’s that good. For the reals. You should make it…like yesterday.
I’ll say one more thing to convince you: Without exception, everyone I know who has had this bread has immediately fallen in love with me and asked for my hand in marriage.
Wait!
I meant to say: has pointed out it’s the best banana bread they’ve ever eaten (this sentence is true. the prior one, not so much).
You can totally trust all those taste buds.
Even if you’re not a fan of bananas, you should try this moist banana bread.
Confession: I’m not a banana lover. If you see me eating one; I’m desperate or under duress.
I pretty much only eat them during training season for long runs, and only if they’re a bit on the green side and not covered with spots.
I have serious issues with those spots. TOO SOFT!
But, mash them, mix them with sugar, flour and sour cream to make banana bread and I’ll pretty much wrestle you for the last slice.
I’ve made so many different kinds of banana bread throughout my baking career.
High calorie recipes, low calorie recipes, using oil, using applesauce, with nuts, omit nuts, but until I made Sour Cream Banana Bread, I had truly never had banana bread.
Look at that crumb!
Anyone else hear angels singing?
On first bite I was a blinded convert; I was a holy rolling, sour cream thumpin’, trying to get you to see the error of your bland banana bread makin’ ways, convert.
Today, I continue my mission. Today, I offer the recipe to bring you to new life, baby.
NOTE: If you prefer a printable recipe, I have one below this one.
Sour Cream Banana Bread
Yield: 1 loaf
Ingredients:
1/2 cup butter – room temperature
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed, very ripe, bananas
1/2 cup full-fat sour cream
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)
Instructions:
1: Preheat over to 350°.
2: Cream butter and sugar until well combined.(1)
3: Add vanilla. Blend well.
4: Add eggs, one at a time, combining well after each.
5: Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. (2)
6: Add bananas and sour cream. Stir well. (3)
7: Stir in nuts.
8: Pour into generously buttered 9 x 5 x 3 loaf pan. (4)
9: Bake 1 hour.
10: Test for doneness by inserting toothpick into the middle of pan. If it comes out clean, the bread is done! If not, bake a few minutes more and check again. (5)
11: Turn out on rack to cool.
Best Banana Bread Making Notes:
For New Bakers
(1) I typically cream the butter first and once it is light and fluffy, I add the sugar in 1/4 increments, so the sugar and butter combine with a less grainy texture.
(2) If you don’t own a sifter, you can substitute whisking the flour mixture. Pour the measured amount into a bowl and whisk until light. The point is to incorporate air for a lighter cake.
(3) This recipe calls for 1 cup of mashed bananas, but I have been known to add 1 1/2 cups. I hate to not use all my ripe bananas. It’s just sad for that one lone survivor.
(4) I have used smaller loaf pans and the texture is fine. If using smaller pans, adjust the time down by 10 or so minutes and then check doneness before taking them out of oven.
(5) The bread is done when it’s done and you bake it until it’s done. Just because a recipe calls for 30 minutes doesn’t necessarily mean yours will be done in that amount of time. Use the time given as a guideline, not a given.
Nope, this is not a banana bread light recipe. Yes, it’s the best you’ll probably ever make.
Sour Cream Banana Bread
Sour Cream Banana Bread is moist and addictive.
Ingredients
- 1/2 cup butter – room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup mashed, very ripe, bananas
- 1/2 cup full-fat sour cream
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat over to 350°.
- Cream butter and sugar until well combined.(1)
- Add vanilla. Blend well.
- Add eggs, one at a time, combining well after each.
- Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. (2)
- Add bananas and sour cream. Stir well. (3)
- Stir in nuts.
- Pour into generously buttered 9x5x3 loaf pan. (4)
- Bake 1 hour.
- Test for doneness by inserting toothpick into the middle of pan. If it
comes out clean, the bread is done! If not, bake a few minutes more and
check again. (5) - Turn out on rack to cool.
Notes
For New Bakers
(1) I typically cream the butter first and once it is light and fluffy, I add the sugar in 1/4 increments, so the sugar and butter
combine with a less grainy texture.
(2) If you don’t own a sifter, you can substitute whisking the flour mixture. Pour the measured amount into
a bowl and whisk until light. The point is to incorporate air for a lighter cake.
(3) This recipe calls for 1 cup of mashed bananas, but I have been known to add 1 1/2 cups. I hate to not use all my ripe bananas. It’s
just sad for that one lone survivor.
(4) I have used smaller loaf pans and the texture is fine. If using smaller pans, adjust the time down by 10 or so minutes and then check doneness before taking them out of oven.
(5) The bread is done when it’s done and you bake it until it’s done. Just because a recipe calls for 30 minutes doesn’t necessarily mean yours will be done in that amount of time. Use the time given as a guideline, not a given.
Recommended Products
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KitchenAid 2-Piece Silicone Spatula Set with Bamboo Handles, Red -
Pot Holders Cotton Made Machine Washable Heat Resistant Potholder, Pot Holder, Hot Pads, Trivet for Cooking and Baking (4, Red) -
Checkered Chef Cooling Racks For Baking - Quarter Size - Stainless Steel Cooling Rack/Baking Rack Set of 2 - Oven Safe Wire Racks Fit Quarter Sheet Pan - Small Grid Perfect To Cool and Bake
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 563mgCarbohydrates: 50gFiber: 2gSugar: 29gProtein: 6g
Nutrition information isn’t always accurate.
~ Original Post: August 11, 2014 ~ Updated Post: April 23, 2020 ~
We try to eat as healthily as we can for the majority of the time, so Sour Cream Banana Bread gets made only once or twice a year when we’re either having guests or, Boy, Girl and Sweet E are visiting.
That way we can enjoy the decadence without over-indulging.
See? Winning all the way around!
I got your back, my babies.
Now get to baking.
As Featured on FoodGawker!
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