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Banana Bread with Sour Cream: An Incredible Recipe You’ll Love

Banana Bread with Sour Cream: Your New Favorite Comfort Recipe

Banana Bread with Sour Cream: An Incredible Recipe You’ll Love, offering a moist and richly flavored treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium ripe bananas mashed
  • 1 cup sour cream can substitute with Greek yogurt
  • 1 cup granulated sugar
  • 2 large eggs beaten until pale yellow
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking soda ensure it's fresh
  • 1/2 teaspoon salt
Optional Add-Ins
  • 1/2 cup nuts e.g., walnuts or pecans
  • 1/2 cup chocolate chips for added sweetness

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and position the oven rack in the center.
  2. Mash the ripe bananas in a large mixing bowl until smooth with a few small lumps remaining.
  3. Mix sour cream and granulated sugar into the mashed bananas until fully integrated.
  4. Add the beaten eggs and whisk until the mixture turns pale yellow.
  5. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  6. Gradually fold the dry ingredients into the banana mixture until just combined.
  7. If desired, fold in optional nuts or chocolate chips until evenly distributed.
  8. Pour the batter into a greased loaf pan, smoothing the top with a spatula.
  9. Bake for 45–50 minutes until a toothpick inserted comes out clean.
  10. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store the cooled banana bread tightly wrapped to maintain moisture. It’s freezable for up to 3 months.

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