Description
A tender, moist quick bread combining ripe bananas and sour cream for a balanced blend of sweetness and tang. Full-fat sour cream ensures a rich crumb while spices add warmth.
Ingredients
2 large ripe bananas (brown-spotted)
1 cup sour cream (room temperature)
2 cups all-purpose flour
¾ cup brown sugar (firmly packed)
½ cup unsalted butter (melted)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
¼ cup chopped nuts or chocolate chips (optional)
Instructions
Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
Mash bananas in a medium bowl until smooth. Stir in sour cream and melted butter.
In a separate bowl, mix flour, sugar, baking soda, salt, and cinnamon.
Gradually add dry ingredients to wet mixture, folding gently until just combined.
Fold in optional nuts or chocolate chips if using.
Scrape batter into prepared pan. Bake 60-65 minutes until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use full-fat sour cream for optimal moisture and structure
Substitute ¼ cup flour with oat flour for a nutty twist
Measure flour by spooning into cup and leveling; do not compact
Rest bread 40 minutes post-bake for clean slices
Test doneness by gently pressing the center; it should spring back immediately
- Prep Time: 30
- Cook Time: 65
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg