Fri. Aug 23rd, 2019

Banana Bread Recipe With Sour Cream

3 min read
Each January, fat's in the line of sight of wellbeing writers, wellness magazines, and urgent Americans. This year, PopSci takes a gander at the macronutrient past its most negative affiliations.

Everyone loves sour cream banana bread — it’s just perfect for a snack, to give away to a friend, neighbour, or teacher, to send in a care package, whip out of the freezer and for out-of-town guests at breakfast. The banana bread list is vast. Banana bread itself is very delicious. So what happens when you add sour cream in banana bread? It’s even moister, add more flavorful, and delightfulness! You can even alternate the sour cream with Greek yogurt. So moist and sweet this goes hand in hand with memories of years past. Dragging the same loaves from the oven, little kids underfoot. Activity and lots of chitter-chatter chin up against the countertop while waiting for that first bite of banana bread recipe with sour cream

Banana Bread Recipe With Sour Cream Ingredients:

Everything changes like feeling the moment, open to what life hands me, feeling my feelings (even the painful ones), sensing the changes in advance in our life, doing so many new things, meeting with new people, opening our lives to new people, sometimes moving on from past relationships—nothing seems to stay the same forever. But there is one thing that hasn’t changed over the years which is banana bread recipe with sour cream. Banana bread–oh, the comfort it brings with it and my “banana bread list.”

Here are all the ingredients required for Banana bread.

  • 1/2 cup (1 stick butter) butter softened
  • 1 cup of 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
  • 1 cup walnuts chopped (optional)
  1. Prep Time: 10 mins
  2. Cook Time: 50 mins
  3. Resting time: 10 mins
  4. Total Time: 1 hr 10 mins
  5. Banana bread Servings: 1 -2 loaves


  • First, preheat your oven to 350 degrees. Oil and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter at least.
  • Take a large bowl, cream the butter with sugar until it’s light and fluffy. Add the eggs and mix them well.
  • Beat together the flour, baking soda, and salt; and combine it with the butter mixture.
  • Now add the sour cream, bananas, and vanilla and stir them well.
  • Pour the mixture into prepared pans and bake for 50-55 minutes.
  • Let it Cool for 10 minutes and then turn the loaf out onto a rack.

Is There Any Need To Put Banana Bread In Fridge?

The answer is no. Actually, there is no need to refrigerate the Banana Bread, but it’s finest if you can store it in an airtight container in a cool place. You can also try wrapping the bread in plastic wrap, then a layer of foil, and we freeze the bread. Because you never know when you’ll need it 🙂

Other Types Of Bread You Can Try:

Always the best and beloved bread in our home over many years, I must say, is the banana bread. So much, that I’ve made a Banana Bread Giving List. Banana bread has seemed in many variations around these parts, from chocolate-swirled and peanut butter chip-topped to zucchini-packed and apple-filled depending upon choices. But now I’m making it even easier to fulfil those cravings with banana bread recipe with sour cream that transforms a store-bought staple into an extra-moist and flavorful breakfast treat anytime. You can also try cake mix banana bread recipe with sour cream. By using the cake mix, you can avoid all the measuring and sifting. Add an energetic spoonful of sour cream and a cup of mini chocolate chips to the equation and you’re guaranteed to up the moist and flavor factors to make this the best banana bread ever.

Variations In A Banana Bread Recipe With Sour Cream:

This award-winning banana bread recipe sour cream has been around a LONG time and judging by comments, I think I am not alone in my love for it. Over the years, I’ve made little changes in recipes but don’t worry I didn’t mess with the recipe above. I often replace applesauce for part of the oil (up to half) and sometimes I use melted butter in place of the oil, use 50% whole wheat flour with this recipe, decrease the sugar to 3/4 cup especially when I am using very ripe bananas, and very often, I double the recipe and make two loaves because it freezes great.

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