Sour Cream Banana Bread

This recipe is so easy and the results are excellent.  I chose to make just one large loaf but it could easily be made in several small sized loaf pans, the popular size for gift giving.  It’s a very moist sweet bread with a very palatable crumb.  I chose to use my favorite sugar replacement.  It has no negative results in the final baked project.  I’ve used it for a long time now, subbing 1 to 1 ratio.  I have never been disappointed in any baking recipe.

I’m a big nut fan so naturally I added walnuts to the sweet bread.  I love the added flavor and crunch that nuts give.  This is definitely one of those recipes that will be my “go to” banana nut sweet bread recipe.

i did not take very many pictures because it would be redundant.  The ingredients are probably in your pantry and refrigerator.  I just about always have sour cream in my fridge and I consider that to be the “secret” ingredient that elevates the crumb, texture and flavor.

Sour Cream Banana Bread
Print Recipe
Servings Prep Time
2 Loaves 20 Minutes
Cook Time Passive Time
60 Minutes 15 Minutes
Servings Prep Time
2 Loaves 20 Minutes
Cook Time Passive Time
60 Minutes 15 Minutes
Sour Cream Banana Bread
Print Recipe
Servings Prep Time
2 Loaves 20 Minutes
Cook Time Passive Time
60 Minutes 15 Minutes
Servings Prep Time
2 Loaves 20 Minutes
Cook Time Passive Time
60 Minutes 15 Minutes
Ingredients
Servings: Loaves
Instructions
  1. Preheat oven to 350ºF and prepare 2 loaf pans {I used 1 large pan} with your favorite cake release. Set aside. I used up the last of my cake release that I swear by, so I know that the first thing I need to do for my monthly #BundtBaker cake is to make up a new batch of cake release. That will take about 10 minutes.
  2. Put butter and sugar substitute into the bowl of your Kitchen~Aid Mixer {or hand mixer} and beat until light and fluffy.
  3. Add eggs one at a time, vanilla and mix until well~incorporated
  4. Add mushed bananas and mix until creamy.
  5. Add flour, baking soda, salt and cinnamon. Mix until combined. Do not overmix.
  6. Fold in sour cream until blended. Add walnuts or your nut of choice
  7. Place mixture equally, into your prepared loaf pans. I chose to use only 1 pan and I found I had the perfect size in my pantry. As always, rap the pan{s} a few times on your counter top to help the batter settle in and release any air bubbles.
  8. Bake for about one hour, turning pan{s} around after 30 minutes. I thought I would have to bake mine a little longer as a result of using one large cake pan. After about 55 minutes it passed all the testing and was ready to come out of the oven.
  9. I set the pan on a wire rack for about 10 minutes. Then, I flipped the bread over to finish cooling on the rack upright. Oh yeah, we waited until it was completely cooled before cutting into it.
  10. NOT. We sliced off 2 perfect pieces, slathered a little butter on the slices and proceeded to inhale the aromatic treat.
  11. At this point, with the bread completely cooled, you can wrap it in foil, or ziploc...or freeze for later! This recipe was adapted from Sugary Sweets

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