Banana Bread with Sour Cream Recipe
Highlighted under: Sweet Ideas
I absolutely love baking banana bread, especially when I get to add sour cream to the mix. The sour cream gives the bread a wonderfully moist texture that truly elevates this classic treat. As the bananas ripen, they become more flavorful, and when combined with the tangy sour cream, it creates a deliciously rich flavor profile. I can't wait to share this recipe with you - it's perfect for breakfast or as an afternoon snack!
When experimenting with banana bread, I stumbled upon the magic of sour cream. I had some leftover sour cream in the fridge and decided to incorporate it into my recipe, and it made all the difference! The bread turned out incredibly moist and had a delightful tanginess that complemented the sweet bananas perfectly.
I recommend using very ripe bananas; their natural sugars intensify the flavor, making each bite feel like a warm hug. This recipe has become a staple in my kitchen, and I can’t resist sharing it with family and friends every chance I get!
Why You Will Love This Recipe
- Incredibly moist texture thanks to the sour cream
- Perfect balance of sweetness from ripe bananas
- Great for breakfast, snacks, or even desserts
Understanding Sour Cream in Baking
Sour cream is a secret weapon in many baking recipes, especially in banana bread. Its high fat content not only adds moisture, but it also helps create a tender crumb. This is crucial for banana bread, as you want it to be soft and airy while still maintaining enough structure to hold together. The acidity in sour cream also reacts with baking soda, contributing to a lighter texture with a nice rise during baking.
When incorporating sour cream, it's vital to ensure it’s at room temperature before mixing it with other ingredients. This helps achieve a smoother batter and prevents the fat from clumping. If you're in a pinch, you can substitute with plain yogurt or buttermilk, but I recommend sticking with sour cream for the ultimate richness and flavor.
Perfecting Banana Ripeness
The bananas used in this recipe should be very ripe, with their skins covered in brown spots. This stage not only enhances the sweetness but also boosts flavor depth, providing a more complex taste to your bread. If you find your bananas aren’t ripe enough, a quick trick is to place them in a paper bag with an apple overnight; this speeds up the ripening process significantly.
For those who can't wait or if you’ve accidentally bought too many bananas, freezing overripe bananas can be a great solution. Simply peel them, place them in a freezer bag, and store them until you’re ready to use. Just remember to let them thaw completely and drain off excess liquid before incorporating them into your mixture.
Ingredients
Ingredients
Banana Bread Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large 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 (optional)
Instructions
Instructions
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix Wet Ingredients
In a large bowl, combine the mashed bananas, sour cream, vegetable oil, sugar, eggs, and vanilla extract. Mix until smooth.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Walnuts
If using, fold in the chopped walnuts gently.
Bake
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy!
Pro Tips
- For extra flavor, try adding chocolate chips or cinnamon to the batter. Always use overripe bananas for the best sweetness?
Storage and Serving Suggestions
Once your banana bread has cooled completely, store it in an airtight container at room temperature for up to three days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to three months. Simply thaw at room temperature or heat individual slices in the microwave or toaster for a delightful freshly baked taste anytime.
Banana bread is incredibly versatile. For a delicious twist, try adding chocolate chips or a sprinkle of cinnamon into the batter. If you're feeling adventurous, you can also create a sweet cream cheese frosting and spread it on top once cooled for an added treat. It’s perfect for breakfast, an afternoon snack, or even dessert!
Troubleshooting Common Issues
If your banana bread isn't rising as expected, ensure your baking soda is fresh and not expired. Old leavening agents lose potency and won't help your bread rise. Additionally, carefully measure your flour by spooning it into the measuring cup rather than scooping it; this avoids packing and results in a lighter loaf.
Should you find your banana bread too dense or gummy in the middle after baking, it may have been overmixed. Mixing until just combined is key—there’s no need for a perfectly smooth batter. If you find that the top is browning too quickly, you can loosely cover it with aluminum foil halfway through baking to prevent burning while ensuring the center cooks through thoroughly.
Questions About Recipes
→ Can I use frozen bananas?
Yes, just thaw them completely and mash them well before adding to the mixture.
→ How long can I store the banana bread?
You can store it at room temperature for up to 3 days, or refrigerate it for up to a week.
→ Can I freeze the banana bread?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
→ What can I substitute for sour cream?
You can use yogurt or buttermilk as a substitute if necessary.
Banana Bread with Sour Cream Recipe
I absolutely love baking banana bread, especially when I get to add sour cream to the mix. The sour cream gives the bread a wonderfully moist texture that truly elevates this classic treat. As the bananas ripen, they become more flavorful, and when combined with the tangy sour cream, it creates a deliciously rich flavor profile. I can't wait to share this recipe with you - it's perfect for breakfast or as an afternoon snack!
Created by: Marigold Pearson
Recipe Type: Sweet Ideas
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Banana Bread Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large 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 (optional)
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, combine the mashed bananas, sour cream, vegetable oil, sugar, eggs, and vanilla extract. Mix until smooth.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts gently.
Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Extra Tips
- For extra flavor, try adding chocolate chips or cinnamon to the batter. Always use overripe bananas for the best sweetness?
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g