Add a tangy zip to your favorite baked dessert with this Sour Cream Banana Bread Recipe.
Banana bread is not only heavenly to eat; it’s heavenly to make. Just the smell alone, as it bakes to golden perfection, is enough to always make the experience memorable. Oh, how the world would be a better place if all the people who threw away their brown bananas would actually remember the joys of baking a perfect loaf of banana bread. Alas, it’s up to people like us to go one step further and put banana to pan and get baking.
Today I’m sharing one of my favorite banana bread recipes (and yes, I do have an extensive collection), which not only bakes up decadently moist and fragrant, but is actually a version that’s popular in many home kitchens. And rightly so. The addition of sour cream gives the sweet bread a subtle lactic tang and helps keep the crumb so incredibly melt-in-the-mouth tender, you could almost eat it with a spoon.
Is This Sour Cream Banana Bread Healthy?
Banana bread is a dessert of sorts, so to say it’s healthy would be misleading. Yes, it has “banana” in the name but then, carrot cake has “carrot,” and no one would ever say that’s healthy. It doesn’t skimp on butter or sour cream, which are sources of saturated fat. Notwithstanding, we opt for some healthy alternatives to the traditional ingredients, such as coconut sugar (lower glycemic index) and whole-wheat white flour (more fiber). Adding walnuts or pecans not only gives the bread a delightful crunch, but also adds in some healthy fats. Those on a gluten-free diet would need to replace the flour with almond flour or another gluten-free flour.
Can I Use Baking Powder Instead Of Baking Soda?
Despite a similarity in name and texture, baking powder and baking soda are not really interchangeable. Baking soda reacts with the acidity in other ingredients (in this case, the sour cream) and gets the bread to rise. Baking powder has its own acid and produces carbon dioxide when it encounters heat and moisture. If you were to sub powder for soda, you would need to triple the amount and use less of the acidic ingredients, like sour cream.
How Do I Store Leftovers?
I usually let the bread cool completely before wrapping it tightly with plastic wrap. You can then keep it on the counter for 4 days or preserve it in the fridge for up to 1 week. You can also freeze the bread. First wrap it in plastic, then in aluminum. It should keep in the freezer for up to 3 months. Tip: Slice it first so you don’t have to thaw the entire loaf every time you want a piece.
Serving Suggestions
This sour cream banana bread is delicious on its own or with a pat of sweet butter and a tall Banana Milkshake. You can also use this bread as a centerpiece at a celebratory breakfast or brunch, served with these Spicy Deviled Eggs, some flavorful Stuffed Sweet Potatoes, a classic Bacon And Egg Casserole, and some unique Bionicos (Mexican Fruit Bowls). If you’re enjoying sour cream banana bread on its own, you know you can top it with cream cheese frosting, but you may also want to check out this Greek Yogurt Frosting.
Ingredients
- 1/3 cup unsalted butter softened
- 1 cup coconut sugar
- 2 large eggs (free-range or organic preferred)
- 4 large, very ripe bananas mashed
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 1/2 cups white whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 325°F. While it's warming up, grab two 8 1/2 x 4 1/2-inch loaf pans and grease them with a little butter or coconut oil.
- In a large bowl, cream together the softened butter and coconut sugar until it's light and fluffy. Mix in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract until everything is mixed well.
- Whisk together the white whole-wheat flour, cinnamon, baking soda, and sea salt in a separate bowl. This ensures the bread has no lumps.
- Gently fold the dry ingredients into the wet mix and then fold in the walnuts or pecans.
- Divide the batter evenly between your prepped loaf pans. Slide them into the oven and bake for about 60 minutes. To test for doneness, insert a toothpick into the center of the loaf; it will come out dry when the loaf is done.
- Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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