Easy Sour Cream Banana Bread
Indulge in the ultimate comfort of homemade goodness with this Easy Sour Cream Banana Bread recipe! Perfectly moist and rich, this quick bread combines three ripe bananas with a touch of tangy sour cream for an irresistibly tender texture. Sweetened with a blend of granulated and light brown sugars, and enhanced by buttery richness, every bite is packed with flavor. The recipe comes together effortlessly using simple pantry staples, and you can customize it with optional mix-ins like chocolate chips or crunchy nuts. With just 15 minutes of prep time and an hour in the oven, this crowd-pleasing banana bread is perfect for breakfast, snack time, or even dessert. Ideal for using up overripe bananas, it's a must-try recipe for any home baker!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 200 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 115 grams Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 120 grams Sour cream
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cups Optional mix-ins (e.g., chocolate chips, nuts)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, light brown sugar, and melted butter to the mashed bananas. Mix until well combined.
Stir in the eggs, vanilla extract, and sour cream, making sure the mixture is smooth and well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Do not overmix; just stir until the batter comes together.
If using mix-ins like chocolate chips or nuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the banana bread 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 |
4055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 604.3 g | 220% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 348.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 417 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2174 mg | 46% | |
*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.
