Sour Cream Banana Bread
A delightful and moist banana bread made with ripe bananas and tangy sour cream, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs (lightly beaten)
- 1 ½ cups mashed bananas (about 3 large overripe bananas) Ensure bananas are very ripe for sweetness.
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups flour Consider substituting half with whole wheat flour for a healthier twist.
- 2 teaspoons baking soda
- ½ teaspoon salt
Optional Add-Ins
- 1 cup chopped walnuts Optional; can substitute with chocolate chips.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Spray two 9x5 bread pans with pan spray.
- In a large bowl, beat vegetable oil and granulated sugar together until combined.
- Add the eggs and beat until light and fluffy, about 2 minutes.
- Beat in the mashed bananas, sour cream, and vanilla extract.
- Add flour, baking soda, and salt. Mix on low until just combined.
- Stir in walnuts by hand if desired.
- Separate the batter evenly into the two prepared pans.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the loaves cool for 30 minutes before slicing.
Notes
Serve with butter or honey for added sweetness. Wrap tightly for storage.