Sour Cream Banana Bread Recipe

Add a tangy zip to your favorite baked dessert with this Sour Cream Banana Bread recipe, which also features walnut, cinnamon, and coconut.

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Is there any scent more intoxicating than that of banana bread? Go on and think about it… I’ll wait.

Couldn’t think of anything, could you?

Banana bread is not only heavenly to smell, it’s heavenly to taste. The world would be a better place were all the people who throw their brown bananas in the fridge to actually follow through with their intentions and MAKE banana bread. Alas, it’s up to people like you and me to go one step further and put banana to pan and get baking.

Today I’m adding an ingredient that, at first glance, doesn’t sound like it should play well with your typical banana-bread fare. I’m talking about sour cream. But before you go in search of another bread to bake, you should know that the sour cream not only adds a tanginess, it keeps the bread moist so that it practically melts in your mouth. Tired of using your teeth like a chump? Me, too.

Is Sour Cream Banana Bread Healthy?

Banana bread is a dessert of sorts so to say it’s healthy would be misleading. Yes, it has ‘banana’ in the name but then, carrot cake has ‘carrot’ and no one would ever say that’s healthy. Notwithstanding, we opt for healthy alternatives to the traditional ingredients, like coconut sugar, unsalted butter, and whole wheat white flour. The range of ingredients, however, doesn’t make it suitable for a number of diets. While vegetarians can enjoy it, those on a gluten-free diet would need to replace the flour with almond flour. Paleo adherents would need to use almond flour and replace the coconut sugar with honey or maple syrup. Low-carb/keto followers, meanwhile, would need to use almond flour and replace the sugar with erythritol or stevia.

INGREDIENTS

1/3 cup unsalted butter, softened
1 cup coconut sugar
2 large eggs
4 large very ripe bananas, mashed
1 cup sour cream
1 tsp pure vanilla extract
2 1/2 cups white whole wheat flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp sea salt
1 cup chopped walnuts or pecans (optional)

INSTRUCTIONS

Prep

Preheat your oven to 325°F. While it’s warming up, grab two 8 1/2 x 4 1/2-inch loaf pans and grease them with a little butter or coconut oil.

Stir

In a large bowl, cream together the softened butter and coconut sugar until it’s light and fluffy. This is your arm workout for the day! Crack in the eggs one at a time, giving a good mix after each addition. Now, stir in the mashed bananas, sour cream, and vanilla extract until everything is happily married together.

Whisk

Whisk together the whole wheat white flour, cinnamon, baking soda, and sea salt in a separate bowl. This ensures our bread has no lumps.

Fold

Gently fold the dry ingredients into the wet mix. We’re not looking for a workout here, just a light touch until it’s just combined. If you’re feeling nutty, fold in those walnuts or pecans now.

Bake

Divide the batter evenly between your prepped loaf pans. Slide them into the oven and bake for about 60 minutes. Do the toothpick test to know when it’s done.

Cool

Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patience, lovely, it’s worth the wait.

DEVOUR!

Tips & Tricks to Making a Perfect Sour Cream Banana Bread

Greek yogurt makes a fantastic sour cream substitute if you’re in need of a protein boost.

Use organic or free-range eggs; the difference in taste (not to mention, health) is definitely noticeable.
Let the butter and eggs reach room temperature before incorporating them into the mix. This will lead to a smoother batter.
The airiness in the loaf comes from the gentle folding, so don’t be rough or you’ll let the air out!
Instead of whisking the dry ingredients, you can run them through a sieve/sift.

FAQs

which other nuts could i add?

Aside from walnuts and pecans, you can also incorporate almonds, hazelnuts, macadamia nuts, cashews, pistachios, Brazil nuts, sunflower seeds, and/or pine nuts. This one comes down to whichever nut your nuts about!

can i use baking powder instead of baking soda?

Despite a similarity in name and texture, baking powder and baking soda are not really interchangeable. Baking soda reacts with the acidity in other ingredients (in this case, the sour cream) and gets the bread to rise. Baking powder has its own acid and produced carbon dioxide when hit with heat and moisture. If you were to sub powder for soda, you would need to triple the amount and use less of the acidic ingredients like sour cream.

what’s the toothpick test?

It’s only a long-standing method to check for doneness! Stick a toothpick into its center (i.e., where the bread is thickest). If it’s dry and clean when you pull it out, the bread’s time in the oven has come to an end.

what toppings can i add?

Like most breads, this banana bread can host any number of toppings. What you choose to use depends on how decadent or “desserty” you want the bread to be. Cream cheese frosting, butter, nut butter, maple syrup/honey, whipped cream, powdered sugar, fresh fruit, more nuts, yogurt, berries, chocolate chips… you get the picture.

Other Bread Recipes To Try

Easy Keto Pumpkin Bread: While this banana bread recipe may not be keto friendly out the gate, this pumpkin bread recipe certainly is!

Easy Monkey Bread: Not really a loaf, but rather, little balls of dough coated in sugar and cinnamon. Bet you can’t eat just one!

Cauliflower Bread: Is there anything cauliflower CAN’T do?! Say no to carbs and yes to bread.

Paleo Pineapple Bread with Coconut: Baked goods with a touch of the tropics. Wash it down with a Pina Colada!

How to Store Sour Cream Banana Bread

I usually let the bread cool completely before wrapping it tightly with plastic wrap. If you need to wrap it while it’s still warm, first wrap it in paper towel; this will absorb the moisture and maintain that crunchy top. You can then keep it on the counter for 4 days or preserve it in the fridge for up to a week. You can also freeze the bread. First wrap it in plastic then in aluminum. It should keep in the freezer for up to 3 months. Tip: Slice it first so you don’t have to thaw the entire loaf every time you want a piece.