Add a little texture and tang to your breakfast with this Sour Cream Banana Bread. The addition of sour cream in this recipe is pure genius for the most delicious, moist slice of banana bread!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breads
Cuisine: American
Keyword: best banana bread, classic banana bread, easy banana bread
Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended.
Pour into prepared loaf pans evenly.
Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
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Notes
Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
Pans: For our recipe, we use 9x5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
Can you freeze banana bread? Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
Make Muffins: Fill muffin tin with paper liners or use baking spray. Fill each tin 2/3 full. Bake 18-20 minutes, remove and cool. Makes 36 muffins (or 18 jumbo muffins).