The unexpected ingredient you need to use when baking? It’s sour cream! Like Greek yogurt or buttermilk<\/a>, sour cream adds moisture, richness and tang. In sour cream banana bread, this not-so-secret ingredient also enhances the warm caramel notes of ripe bananas. The flavors meld together into a treat that’s irresistible with a pat of good butter<\/a>.<\/p>\n
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
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
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
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
Yes, use buttermilk or Greek yogurt as a substitute for sour cream<\/a>. Greek yogurt can be a direct measure-for-measure ingredient substitute, but buttermilk is more finicky. To use buttermilk in this sour cream banana bread recipe, omit the 1\/2 cup of sour cream and use 2\/3 cup of buttermilk and<\/em> take away about 3 scant tablespoons of mashed bananas.<\/p>\n
Luckily, there\u2019s no need to hold off on baking this banana bread because your bananas aren\u2019t ripe yet. There are a few different ways to ripen bananas quickly<\/a>. If you need them ripened today, we recommend baking them in a 250\u00b0 oven on a baking sheet until the skins turn brown and the flesh is soft, 15 to 20 minutes.<\/p>\n