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Sour Cream Banana Bread

This was a special treat when I was growing up.

My Mom always added blueberries to the batter, but after a lot of begging from kids, I have made it a couple times with chocolate chips. Really moist and yummy either way.

Yield 1 Loaf

Ingredients
  • 1 Cup Overripe Banana (about 2)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Stick Butter, room temperature
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Baking Soda
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 Cup Berries or Chocolate Chips
  • 1/2 Cup of Toasted Walnuts (optional, I don't use nuts in my banana bread)
Method

Mash the bananas with a fork until smooth and creamy.

In the bowl of a mixer with the paddle attachment, or with a hand blender, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition until fully combined. Add the vanilla and the banana, mix in. Add the sour cream. Mix in.

Combine flour, baking soda and salt. Add this mixture to the batter. Stir just to combine. Add the berries or chips and nuts if you are using them.

Pour the batter into a 5×9 inch loaf pan that has either been buttered and floured or has a piece of parchment paper on the bottom.

Bake at 325° for 55 minutes, you may want to cover the bread lightly with aluminum foil when the top gets nice and golden brown so that it does not get too dark.

Allow to cool slightly and enjoy.

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