Stacie’s Sour Cream Banana Bread Recipe
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Description
Stacie’s Sour Cream Banana Bread has been a favorite of mine ever since it was shared on a cross-stitch message board by Stacie herself. Over the years, I’ve baked it countless times, and each time, it’s been an instant hit. Whether it’s for a family breakfast, brunch with friends, or as a quick snack, this banana bread is always eaten up quickly. The combination of ripe bananas and sour cream creates a wonderfully moist loaf that’s both flavorful and satisfying. It’s the perfect recipe to have on hand for unexpected guests or when you’re craving a comforting treat.
Recipe Category
Quick Breads
Keywords
Breads, Kid Friendly, Brunch, Oven, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| White sugar | 1 1/2 cups |
| Shortening | 3/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Sour cream | 1 cup |
| Mashed bananas | 1 1/2 cups (about 3 bananas) |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| All-purpose flour | 2 1/2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 2275.9 kcal |
| Total Fat | 107.8 g |
| Saturated Fat | 36.1 g |
| Cholesterol | 262.1 mg |
| Sodium | 1237.1 mg |
| Total Carbohydrates | 306.4 g |
| Dietary Fiber | 7.8 g |
| Sugars | 167.8 g |
| Protein | 27.6 g |
This recipe yields two loaves of delicious banana bread, perfect for sharing with family and friends.
Instructions
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Cream the sugar and shortening: Begin by beating together the sugar and shortening in a large mixing bowl. Using an electric mixer or a whisk, mix until the mixture becomes light and fluffy. This step is key to creating a soft and airy bread.
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Add eggs and vanilla: Once the sugar and shortening are creamed, add the eggs one at a time, blending well after each addition. Stir in the vanilla extract to infuse the bread with a sweet, aromatic flavor.
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Incorporate the mashed bananas: Add the mashed bananas to the mixture, ensuring they’re well incorporated. The bananas provide not only moisture but also natural sweetness to the bread. If your bananas are overly ripe, that’s even better—they will contribute a deeper, richer flavor.
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Sift dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Sifting helps eliminate any lumps and ensures that the dry ingredients are evenly distributed, which is crucial for the bread’s texture.
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Combine wet and dry ingredients: Gradually add the sifted flour mixture to the wet ingredients, alternating with the sour cream. Start by adding a portion of the dry ingredients, then add a spoonful of sour cream, and continue alternating until everything is combined. This will help to keep the batter smooth and prevent over-mixing, which could result in a dense loaf.
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Add optional nuts: If desired, stir in some chopped nuts (such as walnuts or pecans) for a delightful crunch. This step is entirely optional but highly recommended for those who enjoy a bit of texture in their banana bread.
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Prepare the pans: Grease two loaf pans generously with butter or cooking spray, then lightly dust them with flour. This will prevent the bread from sticking during baking and help it come out easily once cooled.
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Pour the batter into the pans: Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula to ensure even baking.
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Bake the banana bread: Place the pans in a preheated oven set to 375°F (190°C). Bake the bread for approximately 1 hour, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and spring back when gently pressed.
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Cool and store: Once baked, remove the banana bread from the oven and let it cool in the pans for about 10 minutes. Then, carefully remove the loaves from the pans and allow them to cool completely on a wire rack. This cooling step is essential as it allows the flavors to settle and enhances the bread’s texture.
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Storage: To keep your banana bread fresh and moist, wrap it in tin foil or plastic wrap. It will stay fresh for several days and is even more flavorful the next day! You can also freeze the loaves for up to a month, ensuring you have a tasty treat whenever the craving strikes.
Tips for Success
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Ripe bananas are key: For the best flavor and texture, use very ripe bananas. The riper they are, the sweeter and more flavorful your banana bread will be.
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Don’t overmix the batter: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to tough, dense banana bread.
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Adjust sweetness: If you prefer a less sweet loaf, you can reduce the sugar slightly. This recipe is already quite sweet due to the bananas, but feel free to tailor it to your taste.
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Half the recipe for a smaller batch: If you only need one loaf, this recipe can easily be halved. Just adjust the ingredient quantities accordingly. The recipe will still work beautifully, but be aware that you’ll need to halve the baking time as well.
Conclusion
This Sour Cream Banana Bread recipe from Stacie has become a staple in my baking routine. It’s wonderfully easy to make and always delivers a moist, delicious result. Whether you’re baking for a special occasion, preparing breakfast, or just enjoying a slice with your afternoon coffee, this banana bread is sure to please everyone at the table. Enjoy baking, and happy eating!
