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Fake Ginger

Dec 09, 2013

Sour Cream Banana Bread

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I realize it’s so un-festive of me to post a banana bread when I should be posting Christmas cookies but… my kids won’t eat bananas anymore! And it’s driving me insane because I am in the habit of buying bananas every time I go to the store. And then they sit on the counter and turn brown and eventually I cut them up and toss them in the freezer. My freezer is overflowing with banana slices!

When I was moaning and groaning about the latest batch of brown bananas yesterday, I mentioned banana bread and my husband was all “YES! NOW!”

I really love sour cream (or Greek yogurt – feel free to use plain Greek yogurt in place of the sour cream) does for quick breads. It just keeps the so moist and makes them even harder to resist. I’m not proud of this but I definitely had multiple slices of microwaved banana bread smeared with butter for dinner last night. So good.

I think I say this every time I try a new banana bread recipe but I’m pretty sure this one is the best one I’ve tried.

One year ago: Frozen Hot Chocolate
Two years ago: Swiss-Chard Stuffed Pork Roast
Three years ago: Brie-Stuffed Apples and Holiday Morning Strata
Four years ago: Peppermint Ice Cream

Print
Sour Cream Banana Bread
adapted from Kraft
Ingredients
  • 1/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 3 ripe bananas mashed
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts chopped
Instructions
  1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper.
  2. Beat together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, sour cream, bananas, and vanilla.
  3. In a separate bowl. sift together flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to stir in the walnuts.
  4. Pour batter in the prepared pan.
  5. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
  6. Cool 5 minutes before inverting onto a wire rack.

 

Filed Under: breads Tagged With: bananas, bread, quick bread

Reader Interactions

Comments

  1. heidi says

    Dec 12, 2013 at 9:41 am

    Sour cream in banana bread is amazing. I should make some to use up those frozen bananas in my freezer.

    Reply
  2. Averie @ Averie Cooks says

    Dec 15, 2013 at 12:26 pm

    I definitely had multiple slices of microwaved banana bread smeared with butter for dinner last night = sounds like a PERFECT dinner!I love making banana bread with Greek yog (or sour cream) and this is pinned to my banana bread board!

    Reply
  3. Nutmeg Nanny says

    Dec 20, 2013 at 12:43 pm

    Oh yum, I don’t mind seeing this at all! Sounds perfect to me :)

    Reply

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Amanda Livesay
Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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