Sour Cream Banana Bread is deliciously divine and hearty, chock full of bananas and spiked with cinnamon and nutmeg. It’s sure to be a family favorite!
I’ve finally come to realize that if I buy bananas, I WILL NOT eat them by themselves. I put them in my smoothie in the morning and I, of course, like them in baked goods. Like this recipe for Sour Cream Banana Bread. I had been searching high and low for a banana bread recipe that had just the right amount of banana, where your hands don’t get messy and gooey from all the banana and the bread isn’t dry and tasteless. The sour cream keeps it from getting dry and gives it a wonderful robustness.
I found this recipe on Allrecipes and have altered it to my tastes. The result is a hearty, delicious, moist (I know–there’s that word) banana bread that is a favorite with my family. It stays yummy for days and is perfect to give to neighbors or just make for your family. So if you have a couple bananas that are starting to get that perfect-for-banana-bread brown on their peels, whip up a loaf of this banana bread. It’s sure to become a regular with your family!
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1-1/2 cups flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- 2 medium bananas, mashed
- Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.
- In a mixing bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well.
- Sift together the flour, cinnamon, nutmeg, baking soda, and salt.
- Add flour mixture to butter mixture and mix just until incorporated. Add sour cream and mix until smooth.
- Stir in bananas, then spread batter into prepared pan. Bake for 1 hour, or until toothpick inserted in center of loaf comes out clean.
- Cool loaf in pan for 10 minutes. Slide a butter knife around all sides to loosen bread from pan. Turn pan upside-down to release bread onto cooling rack. Allow to cool completely before slicing.