I always tend to have too many bananas and too many that turn brown in our house despite eating lots of bananas! Clayton and I don’t complain too much as then it’s a good excuse to make banana bread! I started making this recipe that using butter and sour cream about a year ago and wouldn’t turn back to my old recipe. It is moist and delicious! If you don’t like nuts, just leave them out as they are optional, but we love the flavor and taste of the walnuts in our banana bread.
The recipe makes just one loaf but the last time I made banana bread I made two loaves to feed our family.
Sour Cream Banana Bread
Course: 30 Days of Dairy – 2016, Breads15
minutes1
hour10
minutes1
hour25
minutesIngredients
1 stick butter, softened
1 cup sugar
2 large eggs
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed bananas (3 very ripe bananas)
1/2 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts, optional
Directions
- Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with cooking spray, butter or shortening and set aside.
- With a mixer, cream the butter and sugar until light and fluffy. Add the eggs to mixing bowl and beat together.
- In a medium bowl, combine the flour, baking soda and salt. Add to the butter, sugar, egg mixture, and mix until just combined.
- Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
- Bake for 1 hour 10 minutes, checking center with a toothpick or cake tester.
- Let bread rest in pan for 10 minutes and then place on a rack to cool.
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