A slice of warm Sour Cream Banana Bread and a hot cup of coffee is a great way to start out any morning.
Yes, I know. More banana. I just can’t help it. Every single time we go to the grocery store, I pick up another bunch of bananas.
They must be like a magnet to my shopping cart because even if they are not on the list, or we don’t need them, I still buy more.
Although, we usually freeze them for a Skinny Cherry Banana Smoothie if I know I’m not going to get a chance to bake something that week.
Did you laugh at that too? I almost always have time to bake something. It’s definitely my stress reliever when life gets a little crazy!
This week we had a few extra ripe bananas sitting on the counter. (Shocking, I know.) The ones that everyone in the house thinks are completely rotten, but you know they are perfect for a loaf of banana bread. Yeah, those were the ones.
It’s a good thing bananas are so cheap. At least when I do have to toss a few very black bananas, I don’t feel too bad about it. Now grapes on the other hand…
Have you bought a bag of grapes lately? It will cost you an arm and a leg. Ok, maybe I’m exaggerating slightly. But seriously, they are a little pricier than bananas.
My daughter grabbed a bag of red seedless grapes the other day at Walmart, and I said sure without even thinking. I mean, she was asking for fruit, not candy bars. I wasn’t going to question it.
At least not until they rang up for $9. Those kiddos better eat ever single grape…even the small moldy ones. #kidding #notkidding
Back to the ripe bananas on the counter. Usually when I make banana bread, I add all the things to it and make it over the top.
Today though, I was just feeling like plain banana bread. I know, right? Something must have been wrong with me.
I admit that most days I want to add craziness and fun to anything I’m baking, but then there are days that I want plain Jane. This bread will remind you of the bread your grandma used to make.
A slice of this warm Sour Cream Banana Bread slathered in butter is pure comfort food.
PRO TIP: Spray your bread pan with nonstick spray and sprinkle it with Cinnamon Sugar before adding the banana bread batter. Trust me! It adds such a delicious crunch to the sides of the baked bread.
- 1 Tablespoon cinnamon sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana
- 1/2 cup sour cream
- Preheat oven to 350 degrees. Spray a 9×5 pan with baking spray and sprinkle with cinnamon sugar. Set aside.
- Beat the butter and sugar until very creamy. Add the eggs and vanilla and beat again.
- Sift together the flour, baking soda, and salt. Slowly add to the butter mixture while the mixer is running. Do not over beat.
- Stir in the bananas and sour cream by hand until incorporated. Pour into prepared pan.
- Bake at 350 degrees for 1 hour and 5 minutes. Check with a knife or toothpick in the center. If there are still gooey crumbs, bake another 5 minutes.
- Remove from the oven and let cool for 10 minutes in the pan, then remove and cool the rest of the way on a cooling rack.
- After the bread has cooled all the way, cut into slices. Store in a sealed container on the counter. Makes one loaf.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 210mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.