Description
This moist and flavorful Sour Cream Banana Bread is a delicious twist on a classic favorite, combining the richness of sour cream with ripe bananas and warm spices for a tender crumb and a beautifully cracked top. Perfect for breakfast, snacks, or dessert, this recipe yields a loaf that's both wholesome and indulgent.
Ingredients
Dry Ingredients
- 1 1/2 cups (188 grams) unbleached all-purpose flour
- 1/2 cup (63 grams) whole wheat flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup (227 grams) mashed bananas (about 3 medium bananas or 2 large)
- 1/2 cup (113 grams) unsalted butter (melted)
- 3/4 cup (150 grams) packed dark brown sugar
- 2 (100 grams) large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup (120 grams) sour cream (room temperature)
Topping
- 4 teaspoons turbinado sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Grease and flour one 8.5 x 4.5-inch loaf pan to ensure the bread does not stick after baking.
- Make the Batter - Melt Butter: Melt the butter over medium heat just until fully melted. Do not overheat to avoid popping and splattering. If overheated, let it cool until barely warm but still liquid.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, kosher salt, cinnamon, and nutmeg until thoroughly combined.
- Prepare Eggs: Crack the eggs into a separate small bowl to ensure freshness and no shell fragments.
- Mash Bananas and Begin Mixing: Mash the bananas in a large bowl until smooth. If needed, use an electric mixer to get a puree consistency. Add the brown sugar and melted butter; mix on medium speed for about 2 minutes until the mixture is lighter in color and has increased in volume.
- Add Eggs and Vanilla: Add one egg along with the vanilla extract and mix on medium speed just until incorporated. Add the second egg and mix again just until combined.
- Combine Wet and Dry Ingredients: Add half of the dry ingredients to the banana batter and mix on low speed until just combined. Then add all the sour cream and mix on medium speed until the batter is smooth and well combined. Finally, add the remaining dry ingredients and mix on low speed until fully incorporated. Scrape the bowl sides and bottom to ensure even mixing.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the surface evenly with turbinado sugar for a sweet, crunchy crust.
- Bake the Bread: Bake in the preheated oven for 60-65 minutes, rotating the pan halfway through at 30 minutes for even baking. The top should be cracked, and a cake tester or toothpick inserted in the center should come out clean. Alternatively, use an instant-read thermometer to check that the internal temperature reaches about 205 degrees F.
- Cooling: Allow the banana bread to cool in the pan for 10 minutes. Then invert onto a cooling rack and let it cool completely to room temperature before slicing. The bread can be enjoyed slightly warm if preferred.
- Storage: Once cooled, wrap the loaf tightly in plastic wrap. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. The bread may dry out over time but remains safe and tasty to eat.
Notes
- Room temperature eggs and sour cream help the batter mix together smoothly and bake evenly.
- Rotating the pan halfway through baking ensures even heat distribution for a uniform bake and prevents uneven crust.
- Using turbinado sugar on top gives a nice sweet crunch that contrasts with the soft bread crumb.
- For extra moisture, ensure bananas are very ripe for stronger banana flavor and better sweetness.
- To freeze, wrap the cooled loaf tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
