The greatest sour cream banana bread is best served warm from the oven. This classic banana bread is my favorite because of its rich crumb and cinnamon flavor.
INGREDIENT
– 1/2 cup (1 stick) unsalted butter, melted– 1/2 cup brown sugar– 1/2 cup white sugar– 1/2 cup sour cream– 2 large egg– 1 teaspoon vanilla extract– 3 large very ripe bananas (or 4 small bananas)– 1 1/2 cups all purpose flour– 1 teaspoon baking soda– 1/2 teaspoon baking powder– 1/2 teaspoon salt– 1 teaspoon ground cinnamon
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INSTRUCTION
Butter or spray a 9-inch loaf pan. Simply follow notes. Preheat oven to 350. Mix melted butter, brown sugar, and white sugar in a large bowl. Brown sugar cream without clumps.
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Step 1
Sour cream mixed, add eggs one by one. Add vanilla. In another bowl, smash bananas and add sour cream. Add flour, baking soda, baking powder, salt, and cinnamon to wet ingredients until no white remains.
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Step 2
Bake the batter in the pan for 45–55 minutes until a toothpick inserted in the center comes out with wet crumbs. Bread is usually checked at 35 minutes.
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Step 3
Cover with foil for the remaining baking time if the top is browning too much. Cool the bread for 15 minutes before removing from the pan. Cool an oven-heated slice on a wire rack.