Sour Cream Banana Bread
This moist, slightly tangy Sour Cream Banana Bread is super delicious on its own or try slathering it with some butter while the bread is still warm. It can't be beat for summer banana bread for snacking, picnics and ripe bananas!
Servings: 8 Servings
Calories:
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas about 3
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour one 9-inch loaf pan.
- In a large bowl, cream the butter with sugar until light and fluffy.
- Add in the beaten eggs and mix well.
- Whisk together the flour, baking soda, and salt, then add into the butter mixture and combine together.
- Add the sour cream, bananas, and vanilla and stir well to incorporate, but don't overmix.
- Pour into prepared pan and bake for 50-60 minutes.
- Cool for 10 minutes and then turn the loaf out onto a rack.
Notes
SUBSTITUTIONS
- 1 ½ cups all purpose flour substitute - ¾ cup whole wheat and ¾ cup all purpose flour for a mixture and some healthiness
- 1 cup sugar substitute - ½ cup sugar and ½ cup brown sugar or monk fruit sugar for a sugar-free option
- 1/2 cup sour cream substitute - ½ cup Greek yogurt
- 1/2 cup butter substitute - 1/2 cup dairy free butter substitute or ¼ cup coconut oil and ¼ cup Earth’s Balance butter