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Banana Bread Recipe With Sour Cream

Banana Bread Recipe With Sour Cream

This Banana Bread Recipe With Sour Cream is moist and easy to make without a mixer.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 305 kcal

Equipment

  • 9×5-inch loaf pan

Ingredients
  

  • 1 ½ cups very ripe bananas (about 4 medium)
  • 2 ½ cups all purpose flour *spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1 ¼ cups granulated white sugar
  • ½ cup vegetable oil (120 mL)
  • 2 large eggs room temperature
  • ½ cup sour cream (113 g)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (177°C) and prepare a 9x5” loaf pan with non-stick spray or parchment paper.
  • In a small bowl, mash the bananas with a fork and set aside.
  • In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • In the bowl with the mashed bananas, whisk in the sugar, oil, eggs, vanilla extract, and sour cream until combined.
  • Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined.
  • Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool completely in the pan set on a wire rack before storage.

Notes

Store wrapped at room temperature for up to 2 days, or in the fridge for up to 1 week. The banana bread can be frozen for up to 3 months. Use very ripe bananas for best results.

Nutrition

Serving: 1sliceCalories: 305kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 304mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 111IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, Banana Bread, dessert, easy recipe, sour cream
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