I love banana bread and am excited to share this updated recipe with you for Sour Cream Banana Bread. It's moist, nutty, and buttery with a nice crunchy top from the sprinkling of turbinado sugar right before it goes in the oven. When you want a quick treat or you need to use bananas that are getting old, banana bread is easy to make and the way to go. Read on to learn how to make this delicious banana bread and if you want to get notified when new recipes are posted sign up for my baking newsletter.
Why Does This Banana Bread Taste So Good
The are three main ingredients that make this banana bread tastes so good:
- Ripe Bananas - the main flavor component
- Whole Wheat Flour - adds a nice nutty flavor to the bread
- Unsalted Butter - the melted butter adds a distinct buttery note to the bread
- Light Brown Sugar - adds a caramel note to the banana bread
Here is a full list of the ingredients needed to make this delicious banana bread:
- Bananas. The bananas should be ripe (have brown spots on them) and sweet.
- All-Purpose Flour. Adds structure to the cake
- Whole Wheat Flour. In addition to adding structure, adds a nice nutty taste to the bread. If you don't have whole wheat flour you can use all-purpose flour for this recipe.
- Baking Soda. Baking soda is the chemical leavener for the bread. If it's been a while since you used your baking soda test it by adding 1/4 teaspoon to a cup and then adding hot water. It should bubble up if it is still good. If it does not bubble up buy a new package.
- Unsalted Butter. Melting the butter ensures that the bread has a strong buttery taste. If you don't have butter use 1/2 cup of vegetable oil.
- Whole Eggs. Needed for moisture, fat, and structure.
- Sour Cream. Adds a nice tang to the banana bread and tenderizes the crumb. You can also use an equal amount of buttermilk.
- Spices. Cinnamon and Nutmeg are a great flavor combination with the bananas.
How to Make This Recipe
Make sure the eggs and sour cream are at room temperature. The bananas should be soft enough to mash with a fork or a potato masher.
Place the all-purpose, whole wheat flour, spices, baking soda, and salt in a medium-sized bowl and whisk for 30 seconds to combine.
Place the bananas to a large bowl and mash with a fork. Add the brown sugar and melted butter and mix with a handheld mixer for on medium speed for 2 minutes.
Mix in the eggs one at a time on medium speed just until each egg is incorporated, then add the vanilla and mix in. Add half the flour mixture and mix on low speed just until it is incorporated. Add all the sour cream, mix at low speed to incorporate.
Add the remaining flour and mix until it's just incorporated. Scrape the sides and bottom on the bowl with a spatula to make sure all ingredients are mixed together and mix in by hand any remaining flour that is sticking to the side of the bowl.
Pour the batter into the prepared pan and use an offset spatula to level the top. Bake in the oven for 55-65 minutes until a cake skewer comes out clean and the center registers at 205 degrees F at the center of the bread.
Remove it from the oven. Allow the banana bread to cool for 10 minutes. Invert it on to cooling rack and then turn it right side up. Allow it to cool for at least 30 minutes before slicing it.
How to Serve Banana Bread
The banana bread can be eaten right away, but it is easier to slice if it is cooled to room temperature.
- The banana bread is great by itself, but can be served with butter
- Grill it until just warm, add butter and sprinkle with sea salt
- Serve it with Nutella
How Long Does Banana Bread Keep
After it is cooled banana bread will keep for 2 days at room temperature wrapped in plastic or stored in an air tight container. If your kitchen is hot and/or muggy because of the weather, then it should keep 1 day at room temperature.
Refrigerate the banana bread up to 1 week wrapped in foil or plastic. To freeze the bread, wrap it in foil or plastic and place it in a 1-gallon freezer bag. Freeze it for 2-3 months.
Recipe - Frequently Asked Questions
If you don't have sour cream you can use an equal amount of buttermilk.
Yes, you can double this recipe
If your banana bread was dense you may over-mixed it. Cold eggs and old baking soda could also cause the problem.
Yes you can use bananas that are still a little green. The banana bread will not be as sweet because they bananas aren't as sweet as they can be. Add an additional 1/4 cup of brown sugar.
Banana Bread Recipe Testing
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.
More Breakfast Ideas
If you're looking for other breakfast treat ideas check out these other recipes on the blog:
- Apple Spice Streusel Muffins
- Easy Baked Eggs Florentine
- Cardamom Brown Sugar Scones
- Homemade Pecan Cinnamon Rolls
I hope you try this recipe and let me know what you think. Leave a comment on this site or @bakesbybrownsugar on Instagram if you do try it.
Below are my recommendations for equipment for this bake.
I love the USA Bakeware loaf pan. 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 1/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed bananas about 3 medium bananas
- 1/2 cup unsalted butter melted
- 3/4 cup packed dark brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream room temperature
- 4 teaspoons turbinado sugar
- Preheat the oven to 350 degrees F. Butter and flour one 8.5 x 4.5-inch loaf pans.
- Melt the butter over medium heat just until it is melted. Don't let it get too hot. If it does get hot (it will pop and splatter) allow to cool until it is barely warm, but still liquid.
- Place the all-purpose flour, the whole wheat flour, baking soda, and salt in a medium-sized bowl and whisk to combine. Crack the eggs into a separate small bowl
- Mash the bananas in a large bowl. Depending on the degree of ripeness you may need to use an electric mixer to puree the bananas. Add the brown sugar and melted butter and mix on medium speed with a handheld mixer until it is increased in volume and lighter in color - 2 minutes.
- Add one egg and the vanilla and mix on medium speed just until the egg is incorporated. Add the second egg and mix in just until 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 and sprinkle with the turbinado sugar. Bake the bread for 60-65 minutes, rotating the pan after the first 30 minutes. The loaf should have a cracked top and a cake tester inserted in the center should come out clean.
- Bake the bread for 60-65 minutes, rotating the pan after the first 30 minutes. The loaf should have a cracked top and a cake tester inserted in the center should come out clean. You can also check for doneness by checking the internal temperature with an instant-read thermometer. It is should read about 205 degrees F.
- Cool the loaf in the pan for 10 minutes and then invert it onto a cooling rack and allow to cool to room temperature.
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