This Tropical Sour Cream Banana Bread is a delightful twist on the classic banana bread. With the addition of pineapple and coconut, it offers a lush, island-inspired flavor that's perfect for any occasion. It's just what you need to brighten up your baking routine.
Sugar adds sweetness and helps create a tender crumb. Butter gives richness and flavor, making the bread moist. Eggs bind everything together and add structure. Sour cream is the secret to a super-moist banana bread, adding a slight tang that complements the sweetness. Bananas are the star, providing flavor, moisture, and sweetness. Crushed pineapple and shredded coconut are what give this bread its tropical flair. Vanilla extract rounds out the flavors. The all-purpose flour, baking soda, and salt create the bread's structure and help it rise perfectly.
This banana bread is delightful on its own but try serving it with a dollop of whipped cream or a smear of cream cheese for an extra indulgence. It's also a great companion to a scoop of vanilla ice cream for a sweet treat.
First things first, preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This ensures that the bread will bake evenly and won't stick to the pan. In a large bowl, cream together the sugar and butter until they're light and fluffy. This step is crucial for a tender crumb.
Next, beat in the eggs one at a time. It's important to do this step slowly to allow the mixture to emulsify properly. Once your eggs are well incorporated, stir in the sour cream, mashed bananas, crushed pineapple, shredded coconut, and vanilla extract. Mix until everything is well blended. This is where the magic happens, as all the flavors start to come together.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the banana mixture. Stir gently until just combined. Be careful not to overmix, as this can make the bread tough.
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it into the preheated oven and let it bake for 60-70 minutes. To check if it's done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Once baked, let the bread cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. Then transfer it to a wire rack to cool completely.
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