Introduction
There’s nothing quite like the comforting aroma of freshly baked Banana Bread wafting through your home. With its moist texture and rich flavor, especially enhanced by the addition of sour cream, this recipe is sure to win over hearts and taste buds alike. Perfect for breakfast, snacks, or even dessert, it’s a delightful way to use up those overripe bananas you might have lying around.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2-3 bananas)
- ½ cup sour cream
- ½ cup chopped walnuts or pecans (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until well combined.
- Gradually fold in the dry ingredients until just incorporated. Be careful not to overmix.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes or Tips
- For an extra layer of flavor, consider adding a sprinkle of cinnamon to the dry ingredients.
- Feel free to substitute the nuts with chocolate chips for a sweet twist!
- This bread can be frozen for up to three months—just wrap it tightly in plastic wrap.
Cooking Techniques
Baking banana bread is quite straightforward, but the right techniques can elevate your final product. Make sure to properly cream your butter and sugars to add air into the mixture, ensuring a light texture. Remember to fold in the dry ingredients gently to avoid overmixing, which can lead to a denser loaf.
FAQ
- Can I use gluten-free flour?
- How ripe should my bananas be?
- Can I make mini loaves?
- Is there a dairy-free substitute for sour cream?
Conclusion
This Banana Bread with Sour Cream is a delightful treat that brings comfort and joy to any table. It’s simple to make and even easier to enjoy, whether fresh out of the oven or toasted for breakfast. So grab those overripe bananas and treat yourself to a warm loaf of goodness!