Breads & Bakingbiggerbolderbaking4.8
Sour Cream Banana Bread
My Sour Cream Banana Bread recipe uses sour cream as a very special ingredient — as it helps keep it soft, moist, and impossibly lovely.
👥 1 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.
2
In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.
(3oz/85g) butter, melted6 tablespoonslarge eggs (, at room temperature)2(10oz/284g) all-purpose flour2 cupsvanilla extract2 teaspoons
3
In a separate bowl, whisk flour, baking soda, cinnamon and salt.
(3oz/85g) butter, melted6 tablespoons(10oz/284g) all-purpose flour2 cupscinnamon1 teaspoon
4
Combine wet ingredients and dry ingredients until just combined
5
Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
6
Let cool in the pan for ⏱️ 10 minutes before inverting onto a wire rack to cool completely.
7
Store in an airtight container for up to three days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for ⏱️ 2 hours.
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