Banana Bread Recipe With Sour Cream Allrecipes
If you're looking for a yummy way to use up those extra bananas that are starting to turn brown, look no further than this delicious banana bread recipe with sour cream. This recipe is easy to make and produces a moist and flavorful banana bread that will have your family begging for more.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mash the bananas with a fork until smooth. Add the mashed bananas, sour cream, and vanilla extract to the butter mixture and mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.
Tips:
- Use very ripe bananas for the best flavor and moistness.
- If you don't have sour cream, you can substitute plain Greek yogurt or buttermilk.
- Be sure to measure your flour carefully - too much flour can result in a dry and crumbly banana bread.
- If you're feeling adventurous, try adding in some chopped nuts, chocolate chips, or dried fruit to the batter.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
This banana bread recipe with sour cream is a great way to use up ripe bananas and make a delicious and moist treat. With just a few simple ingredients and some baking know-how, you can whip up a loaf of banana bread that will be the envy of all your friends and family. So why not give it a try today?
