This Sour Cream Banana Bread recipe takes that classic comfort to the next level, delivering a loaf that’s incredibly moist, tender, and full of rich banana flavor.
Ingredients for Sour Cream Banana Bread Recipe
Before we dive into the process, let’s take a quick look at the ingredients required for this mouthwatering banana bread:
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ½ cup of softened butter
- 1½ cups of sugar
- 2 to 3 large ripe bananas (about 1 cup, mashed)
- 2 eggs
- ½ cup of sour cream
- ¼ cup of milk
- 1 teaspoon of vanilla extract
Instructions to make Sour Cream Banana Bread Recipe
· Start by preheating your oven to 350°F (175°C). Butter and flour two loaf pans, ensuring they’re well-coated to prevent sticking.
· In a large bowl, measure out 2 cups of flour. Add 1 teaspoon each of baking soda and baking powder, along with ½ teaspoon of salt. For an extra layer of flavor, add 1 teaspoon of cinnamon. Whisk all the dry ingredients together until well combined, then set the bowl aside.
· Next, you’ll need 1 cup of mashed bananas, which typically requires 2 to 3 large ripe bananas. Mash them up in a measuring cup using a fork, ensuring you have the correct amount.
· Using a mixer, beat ½ cup of softened butter until it’s smooth and creamy. Gradually add 1½ cups of sugar, continuing to beat on medium-high speed until the mixture is light, smooth, and creamy. This process will take about 3 to 5 minutes. Be sure to stop occasionally to scrape down the sides and bottom of the bowl.
· Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Once the eggs are incorporated, mix in the mashed bananas.
· Now, it’s time to add the dry ingredients to the wet mixture. Do this in three batches, mixing gently each time until just combined. Be careful not to overmix, as this can result in a dense loaf.
· To enhance the moisture and add a subtle tangy flavor, mix in ½ cup of sour cream, ¼ cup of milk, and 1 teaspoon of vanilla extract. Again, mix until just combined.
· Spoon the batter into the prepared loaf pans, distributing it evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The bread should begin to pull away from the sides of the pan when done.
· For an extra special touch, top your banana bread with a simple icing made from powdered sugar and lemon juice. Spread it thickly over the top, allowing it to drizzle down the sides, and finish with a sprinkle of lemon zest. This bread stays moist for days, but it’s so delicious it likely won’t last that long!
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