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Sour Cream Banana Bread

Sour Cream Banana Bread
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5 from 1 review

This sour cream banana bread recipe is sweet, lusciously moist and tender! This secret ingredient makes the perfect loaf.

Ingredients

Scale
  • 1 1/4 cups mashed ripe bananas (2 very large or 4 medium bananas)
  • 1/2 cup neutral oil or melted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon kosher salt
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 375°F.
  2. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 1/4 cups. Whisk in the oil, sugar, eggs, sour cream, and vanilla extract.
  3. In a separate bowl, mix the flour, baking soda, cinnamon, ginger and kosher salt. Pour the wet ingredients into the dry ingredients and gently stir together with a spatula until just combined. 
  4. Bake: Pour the batter into the loaf pan and top with the turbinado sugar. Bake about 55 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. 
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Find it online: https://www.acouplecooks.com/sour-cream-banana-bread/