Banana Bread with Sour Cream

Moist, tender banana bread made with sour cream. Special occasion treat - calorie dense so save for when you really want it. Recipe makes 2 loaves, perfect for making one plain and one with chocolate chips.

IngredientsClear All

For the banana bread

• ⅓ cup (76g) unsalted butter, softened
• 1¼ cups (250g) white sugar
• 2 large eggs
• 4 large very ripe bananas, mashed (about 1½ cups mashed)
• 1 cup (227g) sour cream
• 1 tsp vanilla extract
• 2½ cups (300g) all-purpose flour (or white whole wheat flour)
• 1½ tsp cinnamon (Earl's modification: 50% more than original 1 tsp)
• 2 tsp baking soda
• ½ tsp salt

Optional add-ins

• 1 cup (about half a 12 oz bag) semi-sweet chocolate chips (family favorite, not Earl's preference)

Instructions

1. Preheat and prep: Preheat oven to 325°F. Generously grease two 8.5 x 4.5-inch loaf pans.

2. Make the batter: In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs and mix well. Incorporate sour cream, mashed bananas, and vanilla extract, mixing until combined.

3. Add dry ingredients: In a separate bowl, whisk together flour, cinnamon, baking soda, and salt. Add dry ingredients to wet ingredients and stir until just combined. Don't overmix - a few lumps are fine.

4. Split for two versions (optional): If making one plain loaf and one with chocolate chips, divide batter in half. Fold chocolate chips into one portion of the batter.

5. Fill pans: Divide batter evenly between the two prepared loaf pans. If making two different versions, put plain batter in one pan and chocolate chip batter in the other.

6. Bake: Bake for 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Check at 55 minutes - ovens vary.

7. Cool: Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Earl's modifications:

• Omit walnuts entirely (original recipe calls for 1 cup chopped walnuts)
• Increase cinnamon to 1½ tsp (50% more than original)
• Optional chocolate chips: family loves them, Earl prefers without

Earl's typical approach:

• Makes 2 loaves at a time (recipe makes 2)
• One loaf with chocolate chips for the family
• One loaf plain for Earl (gets it mostly to himself)
• Special occasion treat - calorie dense so not an everyday breakfast

Banana ripeness:

• Very ripe bananas are key - should be heavily spotted or even black
• The riper the banana, the sweeter and more flavorful the bread
• Can freeze overripe bananas for later use

Sour cream substitute:

• Plain yogurt works but sour cream gives better moisture and tang
• Greek yogurt can be used but thin slightly with milk

Storage:

• Keeps at room temperature for 2-3 days wrapped tightly
• Refrigerate for up to 1 week
• Freezes excellently for up to 3 months (wrap tightly in plastic, then foil)
• Slice before freezing for easy single-serving portions

Flour options:

• All-purpose flour: traditional, lighter texture
• White whole wheat: slightly denser, more nutritious
• Can do half and half for balance

Pan size matters:

• Recipe is designed for two 8.5 x 4.5-inch loaf pans
• Using one large pan will require longer baking time (check at 70 minutes)
• Smaller pans will bake faster (check at 45 minutes)

Texture tips:

• Don't overmix the batter - stir just until flour disappears
• Overmixing develops gluten and makes bread tough
• Batter should be thick and somewhat lumpy

Family notes: Special occasion treat that the whole family loves. The chocolate chip version is a hit with everyone except Earl, who prefers the pure banana flavor without chocolate. Making two loaves means everyone gets their favorite version.

Source

From Love From The Oven