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Sour Cream Banana Bread

Sour Cream Banana Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed very ripe banana (about 3 medium)
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 tbsp granulated sugar for topping

Method
 

  1. Preheat oven to 350°F (175°C) and butter a 9x5-inch loaf pan. In a large bowl, mash the bananas until mostly smooth, then whisk in melted butter, brown sugar, eggs, vanilla, and sour cream.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until no streaks of flour remain.
  4. Scrape the batter into the prepared pan, smooth the top, and sprinkle the 1 tbsp granulated sugar evenly over the surface.
  5. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes.
  6. Turn the loaf out onto a wire rack. Cool completely, then slice with a serrated knife and serve.

Notes

For the deepest banana flavor, use bananas that are almost entirely black and soft. If your loaf browns too quickly, tent with foil after 50 minutes. The bread is even better the next day as the moisture settles.