I've made a lot of banana bread. Usually, because I wanted something quick and easy for a party get together or I had a lot of bananas to use. But once I decided to post a recipe it had it be just right. So I made a lot more banana bread and ended up with this delicious and super moist Sour Cream Banana Bread. Read about the adventure below.
Banana Bread Recipe
Once I decided to post a recipe for banana bread, I wanted to make it my own. I've used the recipe from Grand Central Baking for years and love it. But I started asking several questions. What if I roasted the bananas or browned the butter? What if I added spices or used all brown sugar instead of regular white sugar? The possible combinations seemed endless, but you have to start somewhere.
I first tried roasting the bananas with sugar, cinnamon, nutmeg, and butter to see if that brought out more banana flavor. Roasting the spices with the fruit seemed to amp up the cinnamon and nutmeg in the final flavor, but I really couldn't taste a stronger banana flavor. I did discover that if you roast bananas that are already ripe (the peel is spotted brown) that you end with drier banana bread. Roasting caused some of the water already in the bananas to evaporate in the oven. Not good.
Browning the butter added a slightly nutty taste. And the brown sugar added a toffee flavor to the bread. I replaced the usual buttermilk with sour cream and for me, that was a winner. The sour cream created a denser, more moist bread that I absolutely love.
In the end, I wanted my first banana bread recipe to be something that other home bakers could quickly pull together. Either for sharing with friends and family or just because the bananas were near the end of their natural life. I love the addition of cinnamon and nutmeg. These two spices are perfect with the bananas. If for some reason you don't have butter and you really want to make this recipe, you can use 1/3 cup of vegetable oil instead.
I can't wait to try the other variations of banana bread that I've been thinking about. In the meantime enjoy this really good version and let me know what you think. Leave a comment on this site or @bakesbybrownsugar on Instagram.
I call for a 9 x 5-inch loaf pan in the recipe, but the pan I normally use, the USA Bakeware Loaf Pan is 8.5 x 4.5-inches. I love these pans and use them for quick breads and yeast breads. My bakes always come out as expected and I don't worry about the food sticking to the pan. If you use a pan that is actually 9 x 5-inches the baking time may be less, so start to check for doneness at 40 minutes to avoid overbaking.
Sour Cream Banana Bread
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups mashed bananas about 3 medium bananas
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream
- Preheat the oven to 350 degrees F.
- Grease and flour one 9 x 5-inch loaf pans.
- Combine the all-purpose flour, the whole wheat flour, baking soda, and salt in a bowl and whisk to combine.
- Mash the bananas in a small bowl. Depending on the degree of ripeness you may need to use an electric mixer to puree the bananas.
- In a large mixing bowl combine the butter, the dark brown sugar, and vanilla on medium-high speed for about 3 minutes, until fluffy and lighter in color. Add the pureed bananas and mix on medium speed until well combined.
- Crack the eggs into a separate bowl and add the eggs to the batter one at a time, beating until each egg is well incorporated.
- Add 1/2 of the dry ingredients to the batter and mix on low speed until incorporated. Add all of the sour cream and mix on medium speed until well combined. Add the remaining dry ingredients and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are thoroughly combined.
- Pour the batter into the prepared pan and smooth the top. Bake the bread for 50-55 minutes.. Bake for 25 minutes and then rotate the pan. The loaf should have a cracked top and a cake tester inserted in the center should come out clean.
- Cool the loaf in the pan for 10 minutes and then invert it onto a cooling rack and allow to cool to room temperature.