This Sour Cream Banana Bread is super moist and fluffy. It's the perfect dessert, snack, or breakfast with a hot cup of coffee, tea, or hot chocolate.
Don't you ever think of throwing away overripe bananas? Transform them into something delicious. I know you might have come across many banana bread recipes, but trust me, this particular recipe will become your favorite. I love this recipe because it can stay moist for days, even in the refrigerator.
If you love bananas, these banana crepes and banana puff puff are perfect options. Lastly, I love baking with plantains, which are just as sweet as bananas; this plantain cake is a good one, too. I have cooked both bananas and plantains in many ways, like this gizdodo made with chicken gizzards in spicy tomato and pepper sauce.
Banana Cake with Sour Cream Ingredients
- Bananas: The best bananas to use are overripe bananas with dark spots or black skin. To ripen bananas quickly, bake at 350 degrees F for about 15 minutes and allow them to cool before peeling and mashing.
- Flour: Only all-purpose flour should be used.
- Butter: Softened butter, not melted butter, can be used. This gives the banana bread a perfect flavor and texture. If using salted butter, reduce the salt in this recipe to half a teaspoon instead of 1.
- Sour Cream is the most important ingredient, keeping it moist for days. It can be substituted with whole-fat yogurt, or Greek yogurt works well, too.
- Sugar: I do not have a sweet tooth. One cup is just okay for this recipe, but you can add more according to how sweet you want it.
- Eggs: Make the bread soft.
- Baking Powder and Baking soda give the loaf a perfect shape, keep it soft, and act as leaveners.
Recipe FAQs
Can Butter be substituted with oil?
Yes. Coconut, canola and sunflower oil are perfect substitutes.
Can I add Nuts or mix-in's?
Yes. Pecans, chocolate chips, walnuts are perfect with banana bread.
How can I mash the Bananas?
Use a fork or potato masher. I do not recommend blending.
How to preserve Banana Bread?
After cooling, wrap in foil or a ziplock bag and refrigerate for 3 days or freeze. To consume, let it thaw overnight on the shelf.
More Dessert Recipes to Try
Banana Bread with Sour Cream
Equipment
Ingredients
- 3 cups All Purpose Flour
- 1 cup Sour cream or whole milk yogurt
- 1 cup Butter Softened
- 1 cup Granulated sugar can add more, upto 2 cups
- 4 Bananas mashed, overripe. about 2 cups
- 4 Large eggs at room temperature
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 teaspoon Salt
- ½ tsp Cinnamon
Instructions
- Preheat Oven to 350°F and grease baking pan. Set aside. I used 8x4 inch baking pan.
- In a bowl, beat sugar and butter until light and fluffy.
- Now add eggs in batches, then the vanilla extract. Mix till combined.
- Add in mashed bananas and mix.
- Now bring in the flour, baking powder, baking soda, salt and cinnamon. Mix or stir till perfectly combined.
- Add in sour cream lastly and fold in using a spatula or wooden spoon till incorporated in the mixture.
- Transfer into a greased baking pan and bake at 350°F for 50-60 minutes till toothpick comes out clean.
- Allow to cool for about 5-10 minutes and remove from baking pan. Then let it cool again for 5 minutes.
- Serve and enjoy.
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Nutrition
Bilikis says
So fluffy
Claudia says
This recipe is a life saver. Thank you my namesake. God bless you
You are very welcome, sis.