Description
Transform overripe bananas into a delicious and moist banana bread enhanced with sour cream for a rich texture.
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 medium)
- 0.5 cup full-fat sour cream or Greek yogurt
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Stir in the mashed bananas and sour cream until smooth and creamy.
- Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
- Gently fold the dry mixture into the wet ingredients just until combined.
- Fold in the chopped nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes until a toothpick inserted comes out clean.
- Cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter bread, consider adding extra sugar. You can also substitute sour cream for Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, quick bread, sour cream banana bread