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Banana Bread with Sour Cream: An Incredible Recipe You’ll Love

Moist Banana Bread with Sour Cream You'll Love Anytime!

Banana Bread with Sour Cream: An Incredible Recipe You’ll Love is a moist, rich loaf perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Overripe bananas work best.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • ½ teaspoon Salt
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
Optional Add-Ins
  • 1 cup Chocolate Chips For a sweeter twist.
  • ½ cup Chopped Nuts Consider walnuts or pecans.
  • ½ cup Dried Fruits Raisins or cranberries can be used.
  • 1 teaspoon Ground Cinnamon Can add cozy notes to the bread.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your loaf pan by greasing it.
  2. Mash the ripe bananas in a large mixing bowl. Mix in sour cream, sugar, eggs, and vanilla until well blended.
  3. In a separate bowl, whisk together flour, baking soda, and salt until evenly mixed.
  4. Gradually combine the dry ingredients with the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.
  6. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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