Tropical Sour Cream Banana Bread
A moist banana bread with a tangy twist, featuring a tropical flair with coconut and pineapple. Perfect for breakfast or dessert.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 8
Ingredients
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
3 overripe bananas, mashed
1/4 cup crushed pineapple, drained
1/4 cup shredded coconut
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, cream together sugar and butter until light and fluffy.
3. Beat in eggs one at a time, then stir in sour cream, mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until well blended.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating
To reheat, warm slices in a toaster oven at 300°F for 5-7 minutes, or microwave for 15-20 seconds on high.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
