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Golden brown sour cream banana bread loaf cooling on a wooden rack.

Nutty Sour Cream Banana Bread

This Sour Cream Banana Bread boasts an incredibly moist crumb and a deep, nutty flavor thanks to the secret ingredient: browned butter. Easy to make, it's perfect for using ripe bananas and makes a sophisticated twist on a classic comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Loaf pans (8 1/2 x 4 1/2 inches)
  • Light-colored saucepan
  • Mixing Bowls
  • Electric mixer
  • Whisk

Method
 

Step 1: Brown the Butter
  1. Begin by melting your butter in a light-colored saucepan over medium heat. Watch it carefully as it melts and starts to foam. Continue cooking, swirling occasionally, until the milk solids at the bottom turn golden brown and the butter emits a rich, nutty aroma. Pour the browned butter into your mixing bowl and allow it to cool slightly while you gather the remaining ingredients.
Step 2: Preheat & Prep
  1. Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size. Proper greasing ensures your delicious Sour Cream Banana Bread will release easily after baking.
Step 3: Cream Butter and Sugar
  1. In a large bowl, combine the slightly cooled browned butter and white sugar. Cream them together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air, which is crucial for a tender crumb. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Step 4: Wet Ingredients
  1. Next, add the sour cream, mashed bananas, and vanilla extract to the creamed mixture. Stir to combine everything thoroughly. Make sure those mashed ripe bananas are fully integrated into the batter for even flavor and moisture.
Step 5: Dry Ingredients
  1. In a separate bowl, whisk together the all purpose flour, salt, cinnamon, and baking soda. Gradually add these dry ingredients to the wet ingredients. Stir until just combined. This is a critical step for soft, moist banana bread; do not over mix! Overmixing develops the gluten too much, leading to a tough bread.
Step 6: Fold-Ins
  1. If you are using walnuts, gently fold them into the batter until evenly distributed. This ensures they do not get crushed and retain their texture.
Step 7: Bake
  1. Divide the batter evenly between your two prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. A few moist crumbs are perfectly fine, but wet batter means it needs more time. The tops should be beautifully golden brown.

Notes

For best results, use very ripe bananas and avoid overmixing the batter. Always brown the butter for that unique nutty flavor. Allow the bread to cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.