SOUR CREAM BANANA BREAD

5 from 6 votes

Sour Cream Banana Bread is packed with ripe bananas, giving it a perfectly sweet and flavorful taste. What sets this banana bread recipe apart is the use of sour cream, which adds a unique texture and crumb to the bread.

Prep Time15

Cook Time1

Rest15

Total Time1 30

Course: banana, Quick Bread, Snack/ Dessert

Cuisine: American

Keyword: SOUR CREAM BANANA BREAD

Servings: slices

Calories: 295kcal

Author: Jessica & Nellie

Ingredients

2 cups all-purpose flour
¾ cup sugar
½ tsp salt
1 tsp baking soda
1 tsp baking powder
3 ripe bananas divided
2 eggs
¾ cup sour cream
⅓ cup canola oil
1 tsp vanilla extract

Instructions

Prep: Preheat the oven to 350degrees F. Lightly grease the bottom of an 8 or 9-inch bread loaf pan and set it aside.
Make batter: In a small bowl, gently whisk the flour, sugar, salt, baking powder, and baking soda and set aside.
In a separate medium-sized mixing bowl, mash 2 bananas and add in the eggs, sour cream, oil, and vanilla extract. Stir until well blended. Proceed to stir the dry ingredients into the wet ones and mix until just combined. Be careful not to over mix.
Rest: Transfer the banana bread batter into the prepared greased bread pan and let it rest for 10-15 minutes before baking. Letting the bread rest for a few minutes really helps to give you a much nicer-looking loaf. After it has rested, thinly slice the last banana and place it on top of the batter. You can make it look as decorative as you want.
Bake: Place the bread pan in the preheated oven and bake for 55-60 minutes. Or until the bread is lightly browned, the internal temperature will reach 200 degrees F. Slice, serve and enjoy!

Notes

This bread last up to 3 or 4 days if kept stored in an airtight container at room temperature.

For longer storage, this bread can be frozen. Let the loaf cool completely, wrap it with plastic wrap and place it into an airtight container and freeze for up to 3 months. Thaw at room temperature and enjoy.

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