Classic Sour Cream Banana Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 10
★★★★★
1 Review

If you've got a few ripe bananas languishing on your counter, this Classic Sour Cream Banana Bread might just be the perfect home for them. This recipe is a delightful twist on the traditional banana bread, with sour cream adding a moist, rich texture that's hard to resist.

Ingredients for Classic Sour Cream Banana Bread

Butter lends a rich flavor and tender texture. Make sure it's softened to ensure even mixing.

Granulated sugar sweetens the bread and helps achieve a light, fluffy crumb.

Eggs add structure and stability. They also help bind everything together.

Sour cream is the secret ingredient for an incredibly moist loaf. It adds a slight tang that balances the sweetness.

Vanilla extract enhances the flavor profile with its sweet, aromatic notes.

Ripe bananas are the star here, providing natural sweetness and moisture. The riper, the better!

All-purpose flour forms the base of the bread, giving it structure.

Baking soda is the leavening agent that helps the bread rise.

Salt enhances all the flavors, making each ingredient shine.

Walnuts (optional) add a lovely crunch and nutty flavor that complements the bananas perfectly.

Tips & Tricks

  • If your bananas aren't ripe yet, you can speed up the process by placing them in a paper bag for a day or two.
  • For an extra layer of flavor, try browning the butter before creaming it with sugar.
  • To prevent the walnuts from sinking to the bottom, toss them in a little flour before folding into the batter.
  • For even more depth, sprinkle a bit of cinnamon into the batter.

Serving Suggestions

Enjoy a slice of this banana bread warm, slathered with a bit of butter, or with a dollop of cream cheese. It pairs wonderfully with a cup of herbal tea in the afternoon or alongside a scoop of vanilla ice cream for dessert.

Frequently Asked Questions

Can I use frozen bananas?
Yes, just thaw and drain them before mashing.
Can I substitute the sour cream?
Plain yogurt works well as a substitute for sour cream.
How should I store the banana bread?
Wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for a week.

Classic Sour Cream Banana Bread Recipe Walkthrough

First, preheat your oven to 350°F and grease a 9x5-inch loaf pan. This ensures the bread doesn't stick and makes for easy removal later. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps incorporate air, which is essential for a soft texture.

Next, beat in the eggs one at a time. Doing this gradually helps maintain the mixture's stability. Once the eggs are well mixed, add the sour cream and vanilla extract, blending until everything is smooth. Now, stir in the mashed bananas, taking a moment to enjoy the delightful aroma.

In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly throughout the batter. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.

If you're adding walnuts, fold them in now. They give a nice texture contrast and added flavor. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Bake in your preheated oven for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Uses simple, pantry-friendly ingredients.
  • The sour cream ensures a moist and tender crumb every time.
  • Perfect for breakfast, snacking, or dessert.
  • Easy to customize with add-ins like nuts or chocolate chips.
  • Freezes beautifully for make-ahead convenience.

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped (optional)

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
4. Stir in the mashed bananas until well combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
7. Fold in walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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