SOUR CREAM BANANA BREAD

This sour cream banana bread will quickly become your staple recipe with all those brown bananas sitting on the counter. It’s perfectly moist and full of delicious flavors from the ripe bananas and extra spices.

SOUR CREAM BANANA BREAD

I am pretty sure we all have overly ripe bananas sitting on our counter from time to time, or in my case every single week. Because they are so inexpensive I like to pick up a bunch every time I got to the store in hopes that my kids will eat them up. Sometimes they do, and other times, more often than I’d like to admit, they are choosing a bowl of sugary cereal.

The good news is this sour cream banana bread is so quick and easy to make, and will leave lots of happy tummies in my house. I often times will double the recipe and take a loaf to a friend, or freeze it for a few days later when we are all craving it again.

HOW TO MAKE THIS EASY BANANA BREAD

• Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick spray, or line with parchment paper. 
• In a large bowl or mixer, beat butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Scraping down sides of the bowl as needed.
• Add eggs, one at a time, mixing on low. Add sour cream, mashed banana and vanilla and mix again until all incorporated.
• Add dry ingredients and slowly mix, being careful not to overmix.
• Pour batter into prepared pan, and sprinkle the top with turbinado sugar.
• Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.

• 

• 

• 

• 

SOME TIPS FOR MAKING THE PERFECT BANANA BREAD

HOW DO I KNOW IF MY BANANAS ARE RIPE ENOUGH? The longer your bananas sit on the counter, the sweeter they become. So it really is up to you how ripe your bananas need to be. I prefer bananas like pictures above, that still have some yellow to them, but are soft and mushy. This usually is about 3-4 days of sitting past perfect for me.

USING SOUR CREAM. I prefer to use full fat sour cream for the perfect richness and extra moisture to the banana bread, but you can use low fat if that is what you have on hand. I have also subbed in butter milk and greek yogurt before and they have worked also. Use what you have!

ROOM TEMPERATURE INGREDIENTS. If you have the time to plan ahead, using room temp ingredients will help with the consistency of your loaf. The softened butter will mix better with the sugars, and when your ingredients aren’t cold they seem to mix better without any clumps forming.

WHAT SIZE PAN SHOULD I USE?

A 9×5 pan is what works best for this recipe. You don’t want to fill your pan more than 3/4 full or it could over flow. I have also divided this between mini loaf pans before. Just watch your time because they will bake up a lot quicker.

HOW SHOULD I STORE SOUR CREAM BANANA BREAD?

If you plan to eat the loaf all in one day I usually just allow it to sit out on the counter and it generally stays nice and moist. If we have leftovers, which rarely happens at our house, I like to wrap it in tinfoil. This keep the top of the loaf crispy, where as if you store it in a ziplock bag it will soften it more.

CAN I FREEZE BANANA BREAD?

Yes! Just wrap the loaf, or whatever you want to freeze in plastic wrap or tinfoil first and then into a ziplock bag to ensure freshness. Take out a few hours before wanting to eat to allow to defrost.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.