Sour Cream Banana Loaf
A moist, flavorful banana loaf with a hint of tang from sour cream and a crunchy nut topping, perfect for breakfast, snack, or dessert for banana lovers.
Ingredients
Instructions
- Cream margarine and sugar well, then add eggs and mashed bananas; mix well.
- Add dry ingredients alternately with sour cream to the banana mixture and stir until combined.
- Last, fold in chopped nuts.
- Grease a 9 x 5 x 3-inch loaf pan.
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until tested for doneness.
- Cool the loaf for 20 minutes, then remove from the pan.
- Allow to cool completely before slicing.
- Store in the refrigerator for several weeks or in the freezer for up to 2 months.
- Let stand for 24 hours before cutting for best slices.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of sour cream, plain yogurt can be a great substitute. To enhance the banana flavor, use very ripe bananas. Ensure your ingredients are at room temperature for better mixing. If desired, add spices like cinnamon or nutmeg for extra warmth. For a twist, mix in chocolate chips or dried fruit.
Serving Suggestions
Sour Cream Banana Loaf is perfect for breakfast or as a snack. Serve it warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with coffee or tea. You can also enjoy it alongside Easy Mushroom Scalloped Potatoes for a delightful brunch spread. Consider adding fresh fruit or yogurt on the side for a complete meal.
Storage & Reheating
Store the cooled banana loaf in an airtight container in the refrigerator for up to several weeks. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last up to 2 months. To reheat, slice and warm in the microwave for a few seconds or in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Banana Loaf contains roughly 233 calories, with 3g protein, 34g carbohydrates, and 10g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1322mg per serving (57% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. This will add more fiber and a slightly nuttier flavor to the loaf. Just keep in mind it may alter the texture slightly, making it denser.
How ripe should the bananas be?
The bananas should be very ripe, with plenty of brown spots or even black skin. The riper the bananas, the sweeter and more flavorful your loaf will be. Overripe bananas are perfect for baking as they mash easily and blend well into the batter.
Can I add other mix-ins to the batter?
Absolutely! Feel free to customize your loaf by adding chocolate chips, dried fruits, or shredded coconut. Just keep in mind that adding too many ingredients may affect the baking time, so monitor the loaf closely as it bakes.
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).