Banana Bread Recipe With Sour Cream And Buttermilk
If you are looking for a moist and delicious banana bread recipe, you have come to the right place! This recipe uses sour cream and buttermilk to give the bread a tangy flavor and a soft texture. It also includes cinnamon and vanilla extract to add a warm and comforting aroma to your kitchen. This banana bread is perfect for breakfast, snack, or dessert. Let's get started!
Ingredients
To make banana bread with sour cream and buttermilk, you will need the following ingredients:
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Now that you have all the ingredients, let's start baking!
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray.
- In a large bowl, combine the mashed bananas, eggs, granulated sugar, brown sugar, and vanilla extract. Mix well with a whisk or an electric mixer.
- Add the sour cream and buttermilk to the bowl and mix until well combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. The batter will be thick and lumpy.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Variations
While this banana bread recipe is delicious as is, you can also experiment with different variations to suit your taste. Here are some ideas:
- Add 1/2 cup of chopped nuts such as walnuts, pecans or almonds to the batter for extra crunch.
- Replace half of the all-purpose flour with whole wheat flour for a healthier option.
- Add 1/2 cup of chocolate chips or chopped dark chocolate for a sweeter version.
- Add 1/2 teaspoon of ground ginger or nutmeg for a spicier taste.
- Replace the sour cream with Greek yogurt or cream cheese for a creamier texture.
Storage
If you have leftovers or want to make the banana bread in advance, you can store it in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. To defrost, leave it at room temperature for a few hours or microwave it on low power for a minute or two.
Conclusion
Now that you know how to make banana bread with sour cream and buttermilk, it's time to put your baking skills to the test! This recipe is easy to follow and produces a delicious and fluffy bread that will satisfy your cravings. Don't forget to experiment with different variations to make it your own. Happy baking!