Sour Cream Banana Bread
Sour Cream Banana Bread is a sweet, moist bread with a crisp-edged crust and a tender crumb.
Servings: 20 (2) medium-size loaves or 12 large muffins
Ingredients
- ½ cup butter softened
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups all-purpose flour*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 medium bananas very ripe, about 1½ cups mashed
- ½ cup sour cream
*Gluten-Free Alternative
- 1 cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
Instructions
- Preheat the oven to 350°F. Lightly grease (2) 8" x 4” loaf pans 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 the loaves for 55-60 minutes, until an inserted toothpick comes out with moist crumbs.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 379mg | Potassium: 260mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 3.6mg | Calcium: 38mg | Iron: 0.7mg