Banana Gumdrop Bread
Indulge your sweet tooth with this whimsical and delicious Banana Gumdrop Bread, a playful twist on classic banana bread that’s perfect for dessert or an afternoon treat. Infused with the natural sweetness of ripe bananas and the buttery richness of sour cream, this moist and tender loaf surprises you with bursts of fruity flavor from colorful chopped gumdrops sprinkled throughout the batter. Easy to prepare with just 15 minutes of prep time, this recipe combines pantry staples like all-purpose flour, brown sugar, and vanilla extract, making it a fun way to use up overripe bananas. Perfect for sharing, this delightful bread is baked to golden perfection in under an hour, filling your kitchen with comforting aromas that guarantee family and friends will gather around. Serve it warm as a standout dessert or enjoy a slice with your morning coffee for a sweet start to the day.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 120 grams sour cream
- 100 grams gumdrops (chopped, non-sour)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Set aside.
In a separate bowl, cream together the unsalted butter and both sugars (granulated sugar and brown sugar) using a hand mixer or stand mixer until light and fluffy.
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the sour cream and mashed bananas, ensuring they are evenly incorporated.
Gently fold in the chopped gumdrops, ensuring they are distributed evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 584.2 g | 212% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 336.1 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
