I’m sure everyone has their go-to banana bread recipe, but man do I love my recipe! Well, technically it’s my mom’s who can’t remember where she got it from. My aunt Susan makes it as well so, let’s just call this a family recipe that’s been passed down!
I probably make this banana bread 3 times a month. I always double the recipe because one loaf doesn’t even make it 2 hours before it’s devoured! It’s probably due to the sour cream that’s in it. So, so moist! You can make muffins out it, toss in some chocolate chips, or spread it with Nutella. It’s just plain great by itself, though!
Sour Cream Banana Bread
Makes 1 Loaf or 12 Muffins
1/2 cup butter, softened
1 cup sugar
1/2 cup sour cream
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed over-ripe bananas (about 2 medium bananas)
1 tsp vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl cream together butter and sugar for two minutes on medium speed.
3. Add in eggs one at a time, beating well after each one.
4. In a separate medium bowl sift together flour, baking soda and salt.
5. Turning your mixer onto low speed, alternate adding in the flour mixture and sour cream into the butter mixture.
6. Mix until flour is almost fully incorporated.
7. In a medium bowl, mix together bananas and vanilla and add into batter.
8. Stir until completely combined. Do not over mix.
9. Pour into a well greased standard loaf pan and bake for 45-55 minutes or until an inserted toothpick into the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a cooling rack and cool completely.