Easy Banana Bread With Sour Cream

Slices of banana bread on a white and blue plate.

5 from 3 votes

Easy Banana Bread With Sour Cream

This is a classic banana bread recipe made with sour cream, instead of butter. Slightly sweet and packed with flavor, this quick loaf is terrific toasted and served with butter and a cup of coffee.

Prep Time15

Cook Time1

Cooling1

Total Time2 15

Course: Sweet Breads, Muffins and Scones

Cuisine: American

Servings: servings

Calories: 155kcal

Author: Gabriela

Equipment

1 Pound Loaf Pan

Ingredients

1 cup sour cream
1 cup granulated white sugar
2 large eggs beaten
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 over ripe medium size bananas mashed
Optional: ¼ cup chopped nuts walnuts or pecans

US Customary - Metric

Instructions

Preheat the oven to 375F. Butter a baking loaf pan. Set aside.
In a large bowl, place sour cream and sugar. Mix well.
Beat the eggs and incorporate them into the sour cream. Add vanilla.
Separately, mix flour with salt and baking soda. Add the mixture to the eggs and sour cream.
Mash the bananas and add them to the bowl. Mix well.
Optional, add nuts and fold them gently into the mixture.
Pour the batter into the prepared baking pan. Bake it for one hour or until a toothpick inserted into the middle of the loaf comes out clean.
Remove the bread from the pan and place it on a rack to cool.

Notes

Sour cream is the ingredient that makes this bread stand out from the crowd.

The bread can be kept in the freezer for up to three months. If you don't plan to freeze it, keep it at room temperature, wrapped in parchment paper for up to three days.

This recipe is versatile as you can add nuts, chocolate chips, or dried fruits, like raisins or cranberries.

Nutrition