Description
This Banana Bread with Sour Cream delivers a comforting balance of rich, tangy flavors with a moist crumb, perfect for slow breakfasts or potlucks.
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 2 large eggs
- 1 cup sour cream (full-fat recommended for richest texture)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, sour cream, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture gently, just until no large streaks of flour remain. Avoid overmixing.
- If using, fold in walnuts and/or chocolate chips. Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, until golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Begin checking at 50 minutes.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, bring eggs, butter, and sour cream to room temperature. Adding nuts or chocolate chips will increase calories and fat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25.6g
- Sodium: 200mg
- Fat: 15.1g
- Saturated Fat: 8.6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42.8g
- Fiber: 1.4g
- Protein: 4.2g
- Cholesterol: 50mg