Sour Cream Banana Bread
A moist and fluffy banana bread enriched with sour cream for a delightful twist on the classic recipe.
Equipment
- 9-inch Bread Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp. vanilla extract
- 3 large very ripe bananas (or 4 small)
- 1½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch bread pan.
- In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar until smooth.
- Add sour cream, eggs, and vanilla extract, mixing well to combine.
- In a separate bowl, mash the ripe bananas and fold them into the wet mixture.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gently add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared bread pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
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Notes
Wrap cooled bread in plastic wrap or aluminum foil for storage. It can be kept at room temperature for a few days or refrigerated for up to a week.