Banana Sour Cream Bread
A moist, flavorful banana bread with a tangy sour cream twist, perfect for breakfast, snack, or dessert, appealing to banana lovers and baking enthusiasts alike.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, mashed bananas, and vanilla until combined.
- In a separate bowl, mix baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar in place of some or all of the white sugar. If you don't have sour cream, plain yogurt or buttermilk can be excellent substitutes. Make sure your bananas are very ripe for optimal sweetness. To prevent overmixing, combine the dry ingredients separately and gently fold them into the wet mixture. This Banana Sour Cream Bread pairs beautifully with English Muffin Pizzas at breakfast.
Serving Suggestions
Serve slices of Banana Sour Cream Bread warm or at room temperature. It pairs well with a spread of butter or cream cheese and can be enjoyed with a cup of coffee or tea. For a delightful brunch, consider serving it alongside a fresh fruit salad or some yogurt. This bread also makes a wonderful dessert when paired with a scoop of vanilla ice cream.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or toast for a few minutes for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Sour Cream Bread contains roughly 191 calories, with 3g protein, 32g carbohydrates, and 2g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 698mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Banana Sour Cream Bread?
Yes, you can freeze Banana Sour Cream Bread! Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will maintain its quality for up to 3 months. To thaw, simply leave it in the refrigerator overnight before serving.
What can I use instead of bananas?
If you don't have bananas, you can try using applesauce or pureed pumpkin as a substitute. Keep in mind that this will alter the flavor and consistency slightly, but it can still yield a delicious bread. Adjust the sugar according to the sweetness of your substitute.
How can I tell when the bread is done baking?
To check if your Banana Sour Cream Bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Baking times can vary, so keep an eye on it towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).