A delightful twist on the classic banana bread, this recipe incorporates sour cream for a moist and tender crumb.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a mixing bowl, whisk together the sugar and eggs until well combined.
Whisking the sugar and eggs thoroughly helps to incorporate air, giving the loaf a lighter texture.
Mash the bananas in a separate bowl and add them to the sugar mixture along with the sour cream and vanilla extract. Mix until smooth.
Using ripe bananas ensures a naturally sweet flavor and smooth consistency.
In another bowl, combine the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Avoid overmixing the batter to prevent a dense loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures an even rise during baking.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to handle.
Slice and serve your moist banana sour cream loaf. Enjoy!
Serve with a spread of butter or cream cheese for an extra treat.
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