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| Meta Title | World's Best Banana Bread (No Kidding!) - Ovenspiration |
| Meta Description | Banana Bread is the best use of over-ripe bananas! This makes a moist bread with a wonderful crust that will have them begging for more! |
| Meta Canonical | null |
| Boilerpipe Text | Anyone can make banana bread, and everyone should! It's easy and delicious, and the "best-est" way to use bananas that become a little too . . . "mature."
I am the queen of overbuying bananas. I purchase four planning to have
one a day, but by the fourth day the remaining banana is just too ripe for me. Problem:
what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled
banana into the freezer.
Once I have three frozen bananas, I've got the starting point for moist and delicious banana bread.
Why I love this Sour Cream Banana Bread Recipe
First of all, I've tried LOTS of banana bread recipes in my time, and I honestly think this is the best banana bread in the world, no kidding.
It's moist and full of that sweet banana flavor we all crave.
And the crust? Definitely the star of the show. I don't know if it's the sour cream or what, but the delicate crust on the top of every loaf is
divine
. It has a creamy-chewy-crunchy texture unlike any bread I've ever had, drawing rave reviews from everyone who tries it.
Sour Cream Banana Bread Ingredients
Using frozen bananas to make banana bread
As I noted above, when my bananas get too ripe, I put them in the freezer, intact. When you thaw out a frozen banana, the fruit has essentially turned to a liquid.
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup.
From experience I found that it takes between two and three bananas to produce one cup of "puree", so plan accordingly. It seems a little weird, but it actually eliminates the need to mash up perfectly good bananas.
Or needing to time the maturity of your bananas perfectly - it never lines up with when you have the time or are in the mood to make banana bread. This way, you are in control!
How to make Banana Bread with Sour Cream
Everything else is straightforward.
Just cream the butter and sugar together,
add bananas and sour cream,
then eggs.
Mix the dry ingredients separately before adding to the banana mixture.
The pans should either be greased and floured first, or lined with parchment paper. I use the parchment paper option as you can see.
Put the batter into the pans. These are silicone pans in a 7x3 size, you can use whatever loaf pan(s) you prefer.
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Bake the banana bread for about 50-55 minutes. Use the toothpick test - a toothpick inserted in the loaf should come out clean when done.
Once the bread is cooled, it becomes obvious why I like to use parchment paper. Not only is it cleaner, it's much simpler for removing the loaf from the pan after cooking - just lift it out, tugging the paper! Easy peasy!
How to Make Banana Bread in a 9x13 Pan
You can bake this banana bread in a 9x13 pan, if you wish.
Follow the same guidelines, including lining the pan with parchment paper.
Because the batter is more spread out, it bakes a little more quickly. The baking time needed is about 40-50 minutes. Begin checking at 40 minutes to ensure you remove the bread from the oven once it is baked through.
I like this option as it is easier to serve in some settings, like if you are taking it to a potluck or cookout. You also get a little more delicious crust per piece, which is ALWAYS a good thing!
Banana Bread Recipe with Sour Cream variations
Chocolate Chip Banana Bread: add ¾ cup of chocolate chips to the batter for a bit of rich chocolate delight in every bite.
Banana Nut Bread: walnuts or pecans will add a rich, nutty flavor. Use ½ to one cup.
Cinnamon Swirl Banana Bread: mix 2 teaspoons of cinnamon with ¼ cup sugar. Place about half the batter in your pan, then layer in the cinnamon mixture. Once all the batter is in the pan, swirl the batter with a butter knife create a ribbon of cinnamon throughout the bread.
Streusel Topping: I adore streusel on muffins so why not banana bread? Mix ¼ cup brown sugar, ¼ cup flour, and 2 tablespoons butter until crumbly. Sprinkle over the batter before baking and it will form a sweet and crunchy crust.
How to store Sour Cream Banana Bread
Once the banana bread is cool, place in an airtight container or wrap tightly with plastic wrap. Banana bread will keep at room temperature for up to 4 days, refrigerate for up to a week.
If you'd like to freeze your banana bread, double wrap it in plastic and then place in a zip top bag. Keeping air away will prevent freezer burn. You might also want to consider slicing the bread before freezing. This makes it easy to just thaw one or two pieces at a time, as the mood strikes.
How ripe should bananas be for banana bread?
The riper the better! The banana peel should be mostly brown or black. Once the banana is this ripe, it means the starches are breaking down into sugars, which is what gives banana bread its signature sweetness and moisture!
Why is my banana bread always raw in the middle?
First, check your oven temperature to make sure that it heats to 350°F when you ask it to! If the temperature is off from the settings, it can throw everything off.
· Be sure to measure the amount of ripe banana you are using, rather than using "3 ripe bananas". Bananas can vary widely in size, and the extra moisture from using more than a cup will upset the balance in the batter.
· Even if the top looks golden brown, banana bread may still need to bake longer. I always check the old-fashioned way, with a toothpick, to verify the batter is done on the inside. Underdone batter will stick to the toothpick, indicating that more baking time is needed.
Can you put too much banana in banana bread?
Yes, too much banana will add too much moisture. If you really want to increase it, reduce the sour cream by an equal amount. The total banana + sour cream addition should be 2 cups.
How can you tell if banana bread is moist or undercooked?
I use the toothpick test, which is to insert a wooden toothpick into the center of the baked bread. If the toothpick comes out "clean", the bread is cooked through. If some gummy batter is sticking to the toothpick, the bread needs more baking time.
You could also use a thermometer to check the internal temperature of your bread. Moist and fully baked banana bread will have an internal temperature of 200-205°F.
Why are overripe bananas better for banana bread?
Using overripe bananas maximizes the flavor and texture of your banana bread, making it sweeter, moister, and more delicious. As bananas ripen, the starches turn to sugars and provide that signature taste we all crave in our banana bread!
More Sweet Breads to Enjoy
Cranberry Walnut Muffins
Matcha Green Tea Muffins
Air Fryer Banana Bread
Eggnog Cranberry Bread
And if you want to see a really unique twist on banana bread, check out this
Easy Broccoli Banana Bread
. What a great way to get some broccoli in your kids!
Need to go gluten free? What the Fork has a
gluten free banana bread
that also has a dairy free option. Because everyone should have the chance to enjoy banana bread!
And if you catch your bananas BEFORE they are over ripe, you can make some
Frozen Banana Pops
, a favorite for kids of all ages!
More Favorites from Ovenspiration
Monterey Jack Queso
Medicine Ball Recipe
Orange Creamsicle Alcoholic Drink
Taco Bell Quesadilla Sauce Recipe
Mexican Black Beans and Rice
Carrot Pineapple Cake
Instant Pot Turkey Bone Broth
Halloween Skewers
Cranberry Sauce Bars
Pressure Cooker Beef Tips
Easy Chicken Broccoli Rice Casserole in Oven
Red Skin Potato Salad Recipe
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Sour Cream Banana Bread Recipe
Deliciously moist and crusty! Make it in loaf pans or a 9x13 pan to get delicious banana bread every time.
Prep Time
10
minutes
Cook Time
50
minutes
Total Time
1
hour
Course:
Dessert, Snack
Cuisine:
American
Servings:
20
Calories:
157
kcal
Author:
Sula
1
cup
mashed bananas
1
cup
sour cream
¼
cup
butter
1 ⅓
cups
white sugar
2
eggs
1
teaspoon
vanilla extract
2
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
¼
teaspoon
salt
Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. (or line with parchment paper)
Combine banana and sour cream. Set aside.
1 cup mashed bananas,
1 cup sour cream
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and the banana mixture.
¼ cup butter,
1 ⅓ cups white sugar,
2 eggs,
1 teaspoon vanilla extract
Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
2 cups all-purpose flour,
1 teaspoon baking soda,
1 teaspoon baking powder,
¼ teaspoon salt
For a 9x13 pan: Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. For loaf pans: Bake for 50-55 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Calories:
157
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
28
mg
|
Sodium:
128
mg
|
Potassium:
103
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
174
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg
Nutrition values are estimates only, using online calculators. Please verify using your own data. |
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# Worlds Best Banana Bread (No Kidding!)
Modified: Feb 14, 2026 · Published: Oct 18, 2019 by Sula · This post may contain affiliate links · [21 Comments](https://sulaandspice.com/banana-bread/#comments)
[Jump to Recipe](https://sulaandspice.com/banana-bread/#recipe)
Anyone can make banana bread, and everyone should! It's easy and delicious, and the "best-est" way to use bananas that become a little too . . . "mature."
I am the queen of overbuying bananas. I purchase four planning to have one a day, but by the fourth day the remaining banana is just too ripe for me. Problem: what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled banana into the freezer.
Once I have three frozen bananas, I've got the starting point for moist and delicious banana bread.
## Why I love this Sour Cream Banana Bread Recipe
First of all, I've tried LOTS of banana bread recipes in my time, and I honestly think this is the best banana bread in the world, no kidding.
It's moist and full of that sweet banana flavor we all crave.
And the crust? Definitely the star of the show. I don't know if it's the sour cream or what, but the delicate crust on the top of every loaf is *divine*. It has a creamy-chewy-crunchy texture unlike any bread I've ever had, drawing rave reviews from everyone who tries it.
## Sour Cream Banana Bread Ingredients
[Add us as a trusted site on Google](https://www.google.com/preferences/source?q=https://sulaandspice.com)
## Using frozen bananas to make banana bread
As I noted above, when my bananas get too ripe, I put them in the freezer, intact. When you thaw out a frozen banana, the fruit has essentially turned to a liquid.
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup.
From experience I found that it takes between two and three bananas to produce one cup of "puree", so plan accordingly. It seems a little weird, but it actually eliminates the need to mash up perfectly good bananas.
Or needing to time the maturity of your bananas perfectly - it never lines up with when you have the time or are in the mood to make banana bread. This way, you are in control\!
## How to make Banana Bread with Sour Cream
Everything else is straightforward.
1. Just cream the butter and sugar together,
2. add bananas and sour cream,
3. then eggs.
4. Mix the dry ingredients separately before adding to the banana mixture.
1. The pans should either be greased and floured first, or lined with parchment paper. I use the parchment paper option as you can see.
2. Put the batter into the pans. These are silicone pans in a 7x3 size, you can use whatever loaf pan(s) you prefer.
### Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later\!
1. Bake the banana bread for about 50-55 minutes. Use the toothpick test - a toothpick inserted in the loaf should come out clean when done.
2. Once the bread is cooled, it becomes obvious why I like to use parchment paper. Not only is it cleaner, it's much simpler for removing the loaf from the pan after cooking - just lift it out, tugging the paper! Easy peasy\!
### How to Make Banana Bread in a 9x13 Pan
You can bake this banana bread in a 9x13 pan, if you wish.
Follow the same guidelines, including lining the pan with parchment paper.
Because the batter is more spread out, it bakes a little more quickly. The baking time needed is about 40-50 minutes. Begin checking at 40 minutes to ensure you remove the bread from the oven once it is baked through.
I like this option as it is easier to serve in some settings, like if you are taking it to a potluck or cookout. You also get a little more delicious crust per piece, which is ALWAYS a good thing\!
## Banana Bread Recipe with Sour Cream variations
- Chocolate Chip Banana Bread: add \¾ cup of chocolate chips to the batter for a bit of rich chocolate delight in every bite.
- Banana Nut Bread: walnuts or pecans will add a rich, nutty flavor. Use \½ to one cup.
- Cinnamon Swirl Banana Bread: mix 2 teaspoons of cinnamon with \¼ cup sugar. Place about half the batter in your pan, then layer in the cinnamon mixture. Once all the batter is in the pan, swirl the batter with a butter knife create a ribbon of cinnamon throughout the bread.
- Streusel Topping: I adore streusel on muffins so why not banana bread? Mix \¼ cup brown sugar, \¼ cup flour, and 2 tablespoons butter until crumbly. Sprinkle over the batter before baking and it will form a sweet and crunchy crust.
## How to store Sour Cream Banana Bread
Once the banana bread is cool, place in an airtight container or wrap tightly with plastic wrap. Banana bread will keep at room temperature for up to 4 days, refrigerate for up to a week.
If you'd like to freeze your banana bread, double wrap it in plastic and then place in a zip top bag. Keeping air away will prevent freezer burn. You might also want to consider slicing the bread before freezing. This makes it easy to just thaw one or two pieces at a time, as the mood strikes.
## FAQs for the World's Best Banana Bread (No Kidding!)
**How ripe should bananas be for banana bread?**
The riper the better! The banana peel should be mostly brown or black. Once the banana is this ripe, it means the starches are breaking down into sugars, which is what gives banana bread its signature sweetness and moisture\!
**Why is my banana bread always raw in the middle?**
First, check your oven temperature to make sure that it heats to 350°F when you ask it to! If the temperature is off from the settings, it can throw everything off.
· Be sure to measure the amount of ripe banana you are using, rather than using "3 ripe bananas". Bananas can vary widely in size, and the extra moisture from using more than a cup will upset the balance in the batter.
· Even if the top looks golden brown, banana bread may still need to bake longer. I always check the old-fashioned way, with a toothpick, to verify the batter is done on the inside. Underdone batter will stick to the toothpick, indicating that more baking time is needed.
**Can you put too much banana in banana bread?**
Yes, too much banana will add too much moisture. If you really want to increase it, reduce the sour cream by an equal amount. The total banana + sour cream addition should be 2 cups.
**How can you tell if banana bread is moist or undercooked?**
I use the toothpick test, which is to insert a wooden toothpick into the center of the baked bread. If the toothpick comes out "clean", the bread is cooked through. If some gummy batter is sticking to the toothpick, the bread needs more baking time.
You could also use a thermometer to check the internal temperature of your bread. Moist and fully baked banana bread will have an internal temperature of 200-205°F.
**Why are overripe bananas better for banana bread?**
Using overripe bananas maximizes the flavor and texture of your banana bread, making it sweeter, moister, and more delicious. As bananas ripen, the starches turn to sugars and provide that signature taste we all crave in our banana bread\!
## More Sweet Breads to Enjoy
- [Cranberry Walnut Muffins](https://sulaandspice.com/cranberry-walnut-muffins/)
- [Matcha Green Tea Muffins](https://sulaandspice.com/matcha-green-tea-muffins/)
- [Air Fryer Banana Bread](https://sulaandspice.com/air-fryer-banana-bread/)
- [Eggnog Cranberry Bread](https://sulaandspice.com/eggnog-cranberry-bread/)
And if you want to see a really unique twist on banana bread, check out this [Easy Broccoli Banana Bread](http://www.cynfulkitchen.ca/recipe/easy-broccoli-banana-bread/#axzz6JnVdgAAc). What a great way to get some broccoli in your kids\!
Need to go gluten free? What the Fork has a [gluten free banana bread](https://www.whattheforkfoodblog.com/2017/01/15/gluten-free-banana-bread/) that also has a dairy free option. Because everyone should have the chance to enjoy banana bread\!
And if you catch your bananas BEFORE they are over ripe, you can make some [Frozen Banana Pops](https://sulaandspice.com/frozen-banana-pops/), a favorite for kids of all ages\!
## More Favorites from Ovenspiration
- [Monterey Jack Queso](https://sulaandspice.com/monterey-jack-queso-dip/)
- [Medicine Ball Recipe](https://sulaandspice.com/starbucks-medicine-ball-tea-copycat/)
- [Orange Creamsicle Alcoholic Drink](https://sulaandspice.com/orange-creamsicle-cocktail/)
- [Taco Bell Quesadilla Sauce Recipe](https://sulaandspice.com/taco-bell-quesadilla-sauce-copycat/)
- [Mexican Black Beans and Rice](https://sulaandspice.com/brown-rice-and-bean-bake/)
- [Carrot Pineapple Cake](https://sulaandspice.com/old-fashioned-carrot-cake-with-pineapple/)
- [Instant Pot Turkey Bone Broth](https://sulaandspice.com/instant-pot-turkey-bone-broth/)
- [Halloween Skewers](https://sulaandspice.com/halloween-skull-caprese-skewers/)
- [Cranberry Sauce Bars](https://sulaandspice.com/cranberry-sauce-bars/)
- [Pressure Cooker Beef Tips](https://sulaandspice.com/instant-pot-beef-tips/)
- [Easy Chicken Broccoli Rice Casserole in Oven](https://sulaandspice.com/easy-chicken-broccoli-casserole-with-knorr-rice/)
- [Red Skin Potato Salad Recipe](https://sulaandspice.com/classic-potato-salad/)
## 📖 Recipe
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## Sour Cream Banana Bread Recipe
Deliciously moist and crusty! Make it in loaf pans or a 9x13 pan to get delicious banana bread every time.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dessert, Snack
Cuisine: American
Servings: 20
Calories: 157kcal
Author: Sula
### Ingredients
- 1 cup mashed bananas
- 1 cup sour cream
- \¼ cup butter
- 1 ⅓ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- \¼ teaspoon salt
### Instructions
- Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. (or line with parchment paper)
- Combine banana and sour cream. Set aside.
1 cup mashed bananas, 1 cup sour cream
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and the banana mixture.
\¼ cup butter, 1 ⅓ cups white sugar, 2 eggs, 1 teaspoon vanilla extract
- Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, \¼ teaspoon salt
- For a 9x13 pan: Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. For loaf pans: Bake for 50-55 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
### Nutrition
Calories: 157kcal \| Carbohydrates: 26g \| Protein: 2g \| Fat: 5g \| Saturated Fat: 3g \| Cholesterol: 28mg \| Sodium: 128mg \| Potassium: 103mg \| Fiber: 1g \| Sugar: 15g \| Vitamin A: 174IU \| Vitamin C: 1mg \| Calcium: 29mg \| Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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## Reader Interactions
### Comments
1. Linda
January 22, 2026 at 7:41 pm
Can you double the recipe in a 9x13 pan?
[Reply](https://sulaandspice.com/banana-bread/#comment-11451)
- Sula
January 22, 2026 at 8:26 pm
You might be able to but I've never tried it. The baking time will be affected as it will be much thicker. I might have to give this a try - let me know how it works for you if you try it first\!
[Reply](https://sulaandspice.com/banana-bread/#comment-11452)
- Linda
January 23, 2026 at 5:45 pm
I doubled the recipe, in a 13x9 pan. I added one tsp. Almond extras and a tablespoon of of cinnamon. Baked @ 350 for 40 min. Reduced temperature to 325 for 30 min. Turned out beautiful. Excellent recipe, thank you.
[Reply](https://sulaandspice.com/banana-bread/#comment-11455)
- Sula
January 23, 2026 at 10:06 pm
Thank you so much for sharing Linda, I'll be making a batch of this very soon\!
[Reply](https://sulaandspice.com/banana-bread/#comment-11456)
- Linda
January 24, 2026 at 1:19 am
One thing I forgot to mention, I didn’t use parchment paper paper in the 9x13 pan. I buttered it and floured it.
[Reply](https://sulaandspice.com/banana-bread/#comment-11458)
- Sula
January 24, 2026 at 1:39 pm
Sounds great, either way works\!
2. Susan
September 23, 2025 at 7:16 pm
So, so yummy. I subbed greek yogurt for sour cream and used 1/2 the sugar. Delish\!
This recipe is a keeper\!
[Reply](https://sulaandspice.com/banana-bread/#comment-11221)
- Sula
September 23, 2025 at 8:14 pm
Yummy! Thanks for sharing your tweaks\!
[Reply](https://sulaandspice.com/banana-bread/#comment-11222)
3. Carol Gontarz
March 07, 2024 at 12:34 pm
I made this banana bread for my husband. It was great so moist and tasty. I will make this recipe a favorite forever.
[Reply](https://sulaandspice.com/banana-bread/#comment-9365)
- Sula
March 07, 2024 at 2:08 pm
I'm so glad to hear this Carol, and thank you for the kind review\!
[Reply](https://sulaandspice.com/banana-bread/#comment-9366)
4. Sherry Ronning
March 27, 2023 at 11:07 am
This banana bread is super easy to make and very tasty! Thank you for a great sweet bread recipe.
[Reply](https://sulaandspice.com/banana-bread/#comment-8157)
- Sula
March 31, 2023 at 6:09 pm
I'm so glad you enjoyed it\!
[Reply](https://sulaandspice.com/banana-bread/#comment-8169)
5. Sarita
March 27, 2023 at 7:19 am
This was delicious - I hadn't tried using sour cream in banana bread before but I loved the flavour\!
[Reply](https://sulaandspice.com/banana-bread/#comment-8148)
- Sula
March 27, 2023 at 7:35 am
It really adds something special\!
[Reply](https://sulaandspice.com/banana-bread/#comment-8149)
6. Makhaya
January 15, 2022 at 7:42 pm
Such a delicious banana bread recipe\!
[Reply](https://sulaandspice.com/banana-bread/#comment-7012)
- Sula
January 16, 2022 at 8:23 am
Thank you, enjoy\!
[Reply](https://sulaandspice.com/banana-bread/#comment-7013)
7. Audrey
January 14, 2022 at 10:27 am
This is a wonderful banana bread recipe and smells great while baking\!
[Reply](https://sulaandspice.com/banana-bread/#comment-7009)
- Sula
January 15, 2022 at 11:21 am
Oh yes the smell is irresistible\!
[Reply](https://sulaandspice.com/banana-bread/#comment-7011)
8. Big Trouble
October 22, 2019 at 10:39 am
I deducted one star due to the liquified banana picture (gross), but otherwise, this looks delicious! Can't go wrong with banana bread! Have you ever added mini chocolate chips to yours?
[Reply](https://sulaandspice.com/banana-bread/#comment-191)
- Sula
October 24, 2019 at 1:20 pm
Yes I used to add chocolate chips routinely. With this recipe, I don't miss them 🙂
[Reply](https://sulaandspice.com/banana-bread/#comment-204)
- Renee
December 14, 2024 at 8:07 pm
Big Trouble, that was the dumbest reason to deduct a star! What, are you 5?
[Reply](https://sulaandspice.com/banana-bread/#comment-10053)
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| Readable Markdown | Anyone can make banana bread, and everyone should! It's easy and delicious, and the "best-est" way to use bananas that become a little too . . . "mature."
I am the queen of overbuying bananas. I purchase four planning to have one a day, but by the fourth day the remaining banana is just too ripe for me. Problem: what to do with just one over-ripe banana? Solution: freeze it! Just throw the unpeeled banana into the freezer.
Once I have three frozen bananas, I've got the starting point for moist and delicious banana bread.
## Why I love this Sour Cream Banana Bread Recipe
First of all, I've tried LOTS of banana bread recipes in my time, and I honestly think this is the best banana bread in the world, no kidding.
It's moist and full of that sweet banana flavor we all crave.
And the crust? Definitely the star of the show. I don't know if it's the sour cream or what, but the delicate crust on the top of every loaf is *divine*. It has a creamy-chewy-crunchy texture unlike any bread I've ever had, drawing rave reviews from everyone who tries it.
## Sour Cream Banana Bread Ingredients
## Using frozen bananas to make banana bread
As I noted above, when my bananas get too ripe, I put them in the freezer, intact. When you thaw out a frozen banana, the fruit has essentially turned to a liquid.
I just snip off the end of the peel and squeeze the liquified banana into a measuring cup.
From experience I found that it takes between two and three bananas to produce one cup of "puree", so plan accordingly. It seems a little weird, but it actually eliminates the need to mash up perfectly good bananas.
Or needing to time the maturity of your bananas perfectly - it never lines up with when you have the time or are in the mood to make banana bread. This way, you are in control\!
## How to make Banana Bread with Sour Cream
Everything else is straightforward.
1. Just cream the butter and sugar together,
2. add bananas and sour cream,
3. then eggs.
4. Mix the dry ingredients separately before adding to the banana mixture.
1. The pans should either be greased and floured first, or lined with parchment paper. I use the parchment paper option as you can see.
2. Put the batter into the pans. These are silicone pans in a 7x3 size, you can use whatever loaf pan(s) you prefer.
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1. Bake the banana bread for about 50-55 minutes. Use the toothpick test - a toothpick inserted in the loaf should come out clean when done.
2. Once the bread is cooled, it becomes obvious why I like to use parchment paper. Not only is it cleaner, it's much simpler for removing the loaf from the pan after cooking - just lift it out, tugging the paper! Easy peasy\!
### How to Make Banana Bread in a 9x13 Pan
You can bake this banana bread in a 9x13 pan, if you wish.
Follow the same guidelines, including lining the pan with parchment paper.
Because the batter is more spread out, it bakes a little more quickly. The baking time needed is about 40-50 minutes. Begin checking at 40 minutes to ensure you remove the bread from the oven once it is baked through.
I like this option as it is easier to serve in some settings, like if you are taking it to a potluck or cookout. You also get a little more delicious crust per piece, which is ALWAYS a good thing\!
## Banana Bread Recipe with Sour Cream variations
- Chocolate Chip Banana Bread: add \¾ cup of chocolate chips to the batter for a bit of rich chocolate delight in every bite.
- Banana Nut Bread: walnuts or pecans will add a rich, nutty flavor. Use \½ to one cup.
- Cinnamon Swirl Banana Bread: mix 2 teaspoons of cinnamon with \¼ cup sugar. Place about half the batter in your pan, then layer in the cinnamon mixture. Once all the batter is in the pan, swirl the batter with a butter knife create a ribbon of cinnamon throughout the bread.
- Streusel Topping: I adore streusel on muffins so why not banana bread? Mix \¼ cup brown sugar, \¼ cup flour, and 2 tablespoons butter until crumbly. Sprinkle over the batter before baking and it will form a sweet and crunchy crust.
## How to store Sour Cream Banana Bread
Once the banana bread is cool, place in an airtight container or wrap tightly with plastic wrap. Banana bread will keep at room temperature for up to 4 days, refrigerate for up to a week.
If you'd like to freeze your banana bread, double wrap it in plastic and then place in a zip top bag. Keeping air away will prevent freezer burn. You might also want to consider slicing the bread before freezing. This makes it easy to just thaw one or two pieces at a time, as the mood strikes.
**How ripe should bananas be for banana bread?**
The riper the better! The banana peel should be mostly brown or black. Once the banana is this ripe, it means the starches are breaking down into sugars, which is what gives banana bread its signature sweetness and moisture\!
**Why is my banana bread always raw in the middle?**
First, check your oven temperature to make sure that it heats to 350°F when you ask it to! If the temperature is off from the settings, it can throw everything off.
· Be sure to measure the amount of ripe banana you are using, rather than using "3 ripe bananas". Bananas can vary widely in size, and the extra moisture from using more than a cup will upset the balance in the batter.
· Even if the top looks golden brown, banana bread may still need to bake longer. I always check the old-fashioned way, with a toothpick, to verify the batter is done on the inside. Underdone batter will stick to the toothpick, indicating that more baking time is needed.
**Can you put too much banana in banana bread?**
Yes, too much banana will add too much moisture. If you really want to increase it, reduce the sour cream by an equal amount. The total banana + sour cream addition should be 2 cups.
**How can you tell if banana bread is moist or undercooked?**
I use the toothpick test, which is to insert a wooden toothpick into the center of the baked bread. If the toothpick comes out "clean", the bread is cooked through. If some gummy batter is sticking to the toothpick, the bread needs more baking time.
You could also use a thermometer to check the internal temperature of your bread. Moist and fully baked banana bread will have an internal temperature of 200-205°F.
**Why are overripe bananas better for banana bread?**
Using overripe bananas maximizes the flavor and texture of your banana bread, making it sweeter, moister, and more delicious. As bananas ripen, the starches turn to sugars and provide that signature taste we all crave in our banana bread\!
## More Sweet Breads to Enjoy
- [Cranberry Walnut Muffins](https://sulaandspice.com/cranberry-walnut-muffins/)
- [Matcha Green Tea Muffins](https://sulaandspice.com/matcha-green-tea-muffins/)
- [Air Fryer Banana Bread](https://sulaandspice.com/air-fryer-banana-bread/)
- [Eggnog Cranberry Bread](https://sulaandspice.com/eggnog-cranberry-bread/)
And if you want to see a really unique twist on banana bread, check out this [Easy Broccoli Banana Bread](http://www.cynfulkitchen.ca/recipe/easy-broccoli-banana-bread/#axzz6JnVdgAAc). What a great way to get some broccoli in your kids\!
Need to go gluten free? What the Fork has a [gluten free banana bread](https://www.whattheforkfoodblog.com/2017/01/15/gluten-free-banana-bread/) that also has a dairy free option. Because everyone should have the chance to enjoy banana bread\!
And if you catch your bananas BEFORE they are over ripe, you can make some [Frozen Banana Pops](https://sulaandspice.com/frozen-banana-pops/), a favorite for kids of all ages\!
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## Sour Cream Banana Bread Recipe
Deliciously moist and crusty! Make it in loaf pans or a 9x13 pan to get delicious banana bread every time.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 20
Calories: 157kcal
Author: Sula
- 1 cup mashed bananas
- 1 cup sour cream
- \¼ cup butter
- 1 ⅓ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- \¼ teaspoon salt
- Preheat oven to 350F. Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans. (or line with parchment paper)
- Combine banana and sour cream. Set aside.
1 cup mashed bananas, 1 cup sour cream
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and the banana mixture.
\¼ cup butter, 1 ⅓ cups white sugar, 2 eggs, 1 teaspoon vanilla extract
- Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, \¼ teaspoon salt
- For a 9x13 pan: Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. For loaf pans: Bake for 50-55 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Calories: 157kcal \| Carbohydrates: 26g \| Protein: 2g \| Fat: 5g \| Saturated Fat: 3g \| Cholesterol: 28mg \| Sodium: 128mg \| Potassium: 103mg \| Fiber: 1g \| Sugar: 15g \| Vitamin A: 174IU \| Vitamin C: 1mg \| Calcium: 29mg \| Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data. |
| Shard | 182 (laksa) |
| Root Hash | 14952165885499113982 |
| Unparsed URL | com,sulaandspice!/banana-bread/ s443 |