Description
This banana bread is moist, flavorful, and perfect for any time of day, enhanced with the addition of sour cream for a delightful tang.
Ingredients
Scale
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup mashed overripe bananas (about 3 bananas)
- 0.5 cup full-fat sour cream or plain Greek yogurt
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
- Cream the softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs one at a time, incorporating fully before adding the next, then mix in the vanilla extract.
- Incorporate the mashed bananas and sour cream into the wet mixture until smooth.
- Mix the flour, baking soda, and salt in a separate bowl.
- Combine the dry ingredients with the wet mixture, mixing gently until just combined.
- Add nuts if desired, folding them gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in plastic wrap or an airtight container. Can be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana bread, sour cream, quick bread, dessert, baking