Description
A delightful twist on classic banana bread, this recipe uses sour cream for exceptional moisture and flavor.
Ingredients
Scale
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup mashed overripe bananas (about 3 bananas)
- 0.5 cup full-fat sour cream or plain Greek yogurt
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C).
- Prepare the loaf pan: Grease a 9×5-inch loaf pan with butter or cooking spray.
- Cream butter and sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the large eggs, one at a time, then add the vanilla extract.
- Mix in bananas and sour cream: Stir in the mashed bananas and sour cream until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold dry ingredients into wet: Gradually fold the dry ingredients into the banana mixture.
- Add nuts: If using, gently fold in the chopped nuts.
- Pour batter and smooth the top: Pour the batter into the prepared loaf pan.
- Bake: Bake in the preheated oven for about 60–70 minutes.
- Cool before slicing: Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack.
Notes
Serve with butter or cream cheese, and pair with coffee or tea. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg