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!
- 1 stick butter 1/2 cup, softened
- 1 cup sugar
- 2 eggs beaten
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup mashed bananas about 3
- 1/2 cup sour cream
- 1 tsp. vanilla
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 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.
1 1/2 cups all purpose flour:
3/4 cup whole wheat and 3/4 cup all purpose flour
1 cup sugar:
1/2 cup sugar and 1/2 cup brown sugar
1/2 cup Sour Cream:
1/2 cup Greek yogurt
Dairy free Butter:
1/4 cup coconut oil and 1/4 cup Earth’s Balance butter
Add a teaspoon or two of cinnamon for some extra flavor