Description
Moist and tender banana bread made with sour cream for a rich texture and deep banana flavor, perfect for breakfast or snacking.
Ingredients
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup ripe bananas, mashed (2–3 bananas)
Instructions
- Preheat oven to 175°C (350°F) and grease two loaf pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Mix in sour cream until smooth.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently.
- Fold in mashed bananas.
- Divide batter evenly between pans and smooth tops.
- Bake for about 55 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor.
- Avoid overmixing to keep bread soft.
- Add nuts or chocolate chips for variation.
- Substitute yogurt for sour cream if needed.
- Store at room temperature up to 3 days.
- Refrigerate up to 1 week or freeze up to 3 months.
- Warm slices slightly before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
