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- Butter:<\/strong> Use softened butter<\/a> for this recipe.<\/li>\n
- Sugar: <\/strong>The sugar helps our banana bread form a golden-brown crust.<\/li>\n
- Eggs:<\/strong> Like butter, eggs should be room temp for baking. Otherwise, cold eggs may seize up the other ingredients, causing lumps.<\/li>\n
- Bananas:<\/strong> You want the absolute ripest bananas for this recipe, with at least a couple of brown spots on the peel.<\/li>\n
- Sour cream:\u00a0<\/strong>Choose a full-fat sour cream for the best texture.<\/li>\n
- Vanilla:<\/strong> Look carefully at the label when shopping to be sure it’s real vanilla extract<\/a>.<\/li>\n
- All-purpose flour:<\/strong> If you\u2019re anything like us, there\u2019s a half-full bag of all-purpose flour in your pantry. It\u2019s the most common, versatile type of flour<\/a>.<\/li>\n
- Leaveners:<\/strong> Baking soda and baking powder work together to create a fluffy banana bread.<\/li>\n
- Cinnamon:<\/strong> 1\/2 teaspoon of cinnamon creates a warm, cozy flavor.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Mix wet ingredients<\/h3>\n
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Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar. Beat in the eggs until combined, then beat in the mashed bananas, sour cream and vanilla extract until blended.<\/p>\n
Editor\u2019s Tip:<\/em> It may seem like a lot of time, but you\u2019ll need to cream the butter and sugar<\/a>\u00a0for five to seven minutes. By the end, the mixture should look pale and fluffy.<\/p>\n
Step 2: Combine with dry ingredients<\/h3>\n
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In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt and, if desired, the cinnamon.<\/p>\n
Stir the dry ingredients into the wet ingredients just until combined.<\/p>\n
Step 3: Bake the banana bread<\/h3>\n
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Transfer to a greased 9×5-inch loaf pan. Bake the loaf until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool the loaf at room temperature in its pan for 10 minutes. Remove the loaf from the pan and onto a wire rack to cool completely to room temp.<\/p>\n
Recipe Variations<\/h2>\n
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- Add your fave mix-ins:<\/strong> Once the batter is mixed, fold in a handful of chocolate chips, toasted nuts, dried fruit or other mix-ins. Take some inspo from our best banana bread recipes<\/a>.<\/li>\n
- Decorate with a sweet topping:<\/strong> From a simple dusting of confectioners\u2019 sugar to a quick vanilla glaze<\/a>, a sweet topping makes this loaf extra special. Or, play up the tanginess of this sour cream banana bread recipe and whip up a cream cheese frosting<\/a>.<\/li>\n
- Bake mini loaves:<\/strong> If you want to share the love, bake a bunch of mini loaves to gift to friends and family. This recipe can be baked in three 5-3\/4 x 3-inch mini loaf pans.<\/li>\n<\/ul>\n
How to Store Sour Cream Banana Bread<\/h2>\n
First, let the banana bread cool completely to room temperature. Then wrap the loaf or transfer the bread (or slices) to an airtight container. It can last at room temp for up to three days.<\/p>\n
Sour Cream Banana Bread Tips<\/h2>\n
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