Sour Cream Banana Bread

I still remember the first time I baked Sour Cream Banana Bread with my kids. It was a rainy Saturday afternoon, and we had some overripe bananas sitting on the counter that were begging to be transformed. As we mixed the ingredients together, their giggles filled the kitchen, and the scent of vanilla and banana wafted through our home. When we finally took that first warm bite, it was a delightful moment of shared joy that brought us closer together—and now, it’s a cherished family recipe we make whenever we want to create sweet memories.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 2 loaves

Course: Dessert, Snack

Cuisine: American

Calories: 292

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

1/3 cup butter softened
1 1/4 cups white sugar
2 eggs
4 large very ripe bananas mashed
1 cup sour cream
1 tsp vanilla extract
2 1/2 cups all purpose flour or white whole wheat
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup walnuts chopped, optional

Equipment

Two 8 1/2 x 4 1/2 inch loaf pans
Large mixing bowl

Method

Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size.
Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine.
Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
Divide the batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 292kcalCarbohydrates: 43gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 38mgSodium: 284mgPotassium: 203mgFiber: 2gSugar: 24gVitamin A: 259IUVitamin C: 3mgCalcium: 33mgIron: 1mg

Notes

If you use smaller bananas, use 5 instead of 4.

The more ripe your bananas are, the better the bread will be.

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