Add a little texture and tang to your breakfast with this Sour Cream Banana Bread. The addition of sour cream in this recipe is pure genius for the most delicious, moist slice of banana bread!
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
4 ripe bananas (about 2 cups mashed)
3 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 cup sour cream
Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended.
Pour into prepared loaf pans evenly.
Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
Pans: For our recipe, we use 9×5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
Can you freeze banana bread? Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
Amount Per Serving:Calories: 287Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 262mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 4g