Sour Cream Banana Loaf
Indulge in the irresistible charm of a homemade Sour Cream Banana Loaf—a moist, tender bread that transforms overripe bananas into pure magic. This delightful recipe combines the richness of sour cream with the sweetness of ripe bananas, creating a perfect balance of flavor and texture. Enhanced by a hint of vanilla and the optional crunch of chopped walnuts, each slice boasts a velvety crumb and a fragrant aroma that will fill your kitchen. Quick to prepare and baked to perfection in just over an hour, this banana loaf is an excellent choice for breakfast, a snack, or even dessert. Whether served warm with a pat of butter or toasted alongside your favorite cup of coffee, this recipe promises to become a family favorite. Perfect for SEO keywords like "moist banana bread," "easy banana loaf recipe," and "sour cream banana bread," it's the ultimate comfort bake for any occasion!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 150 grams granulated sugar
- 115 grams unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 grams sour cream
- 60 grams chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat the eggs into the butter-sugar mixture, one at a time, mixing well after each. Stir in the vanilla extract and mashed bananas.
In a separate bowl, whisk 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 gently. If using, stir in the chopped walnuts.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 421.5 g | 153% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 211.7 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2114 mg | 45% | |
*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.
