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Sour Cream Banana Bread

Moist Sour Cream Banana Bread That Feels Like Home

This Sour Cream Banana Bread is a perfect blend of moist texture and comforting flavors, ideal for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Can substitute with oil for a dairy-free option
  • 1 cup Brown Sugar Can replace half with granulated sugar if desired
  • 1/2 cup White Sugar
  • 1 cup Sour Cream Greek yogurt can be used as a substitute
  • 2 Large Eggs For eggless version, use flax eggs
  • 1 teaspoon Vanilla Extract
  • 2 to 3 Very Ripe Bananas Overripe bananas are preferable
  • 1 1/2 cups All-Purpose Flour Whole wheat flour can be used for a healthier option
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best rise
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Can add nutmeg for variation
For Additional Toppings (optional)
  • 1/2 to 1 cup Chocolate Chips Pairs wonderfully with banana flavors
  • 1 cup Nuts (Walnuts or Pecans) Offers a delightful crunch
  • Cream Cheese Frosting For an indulgent treat

Equipment

  • 9-inch loaf pan
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions for Sour Cream Banana Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch loaf pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, melt 1/2 cup of unsalted butter, then whisk in 1 cup of brown sugar and 1/2 cup of white sugar until smooth.
  3. Incorporate 1 cup of sour cream into the sugar mixture and then add 2 large eggs one at a time, whisking continuously.
  4. Mash 2 to 3 very ripe bananas until smooth and mix them into the wet mixture until fully combined.
  5. Sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon in a separate bowl. Gradually fold this into the wet mixture.
  6. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, checking for doneness.
  7. Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store wrapped in plastic at room temperature for up to 5 days, or refrigerate for up to a week. For longer storage, freeze wrapped bread for about 3 months.

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