Sour Cream Banana Bread {traditional and gluten free recipes}
Sour Cream Banana Bread is a sweet, moist bread with a crisp crust and a tender crumb.
Prep Time10 minutesmins
Cook Time55 minutesmins
20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert, Side Dish
Cuisine: American
Servings: 12(1) large loaf or 12 large muffins
Calories: 279kcal
Ingredients
½cupbuttersoftened
1cuplight brown sugar
1teaspoonvanilla extract
2eggs
1½cupsall-purpose flour*
1teaspoonbaking soda
1teaspoonkosher salt
½teaspoonground cinnamon
¼teaspoonground nutmeg
4medium bananasvery ripe, about 1½ cups mashed
½cupsour cream
*Gluten-Free Alternative
1cupbrown rice flour
½cuptapioca starch
¼cuppotato starch
Instructions
Preheat the oven to 350 degrees. Lightly grease a 8 1/2” x 4 1/2” loaf pan or 12-18 muffin cups. Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
Stir in the bananas and sour cream and beat just until combined. Pour into the prepared pans or muffin tins. Bake the muffins for 18-20 minutes and bake a full size loaf for 55-60 minutes, until an inserted toothpick comes out with moist crumbs. Enjoy!