Sour Cream Banana Bread
Try this Sour Cream Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 1 1/2 cups flour
- 1/2 cup sour cream
- 1 cup granulated sugar + 1 teaspoon
- 1 cup ripe mashed banana
- Carbohydrate 241.121953336497 g
- Cholesterol 775.512500234722 mg
- Fat 288.689156753239 g
- Fiber 0.00883333333333333 g
- Protein 13.5456700029591 g
- Saturated Fat 182.694261721399 g
- Serving Size 1 1 loaf of bread (901g)
- Sodium 2254.28516724922 mg
- Sugar 241.113120003164 g
- Trans Fat 19.9784236725651 g
- Calories 3539 calories
Preheat your oven to 350 degrees. Spray a 9x5 loaf pan with non-stick baking spray and sprinkle 1 teaspoon sugar on it. Set the pan aside.Beat the butter until creamy. Add the sugar and beat again until light and fluffy.Add the eggs and vanilla and mix in.Stir together the flour, baking soda, and salt and slowly beat into the butter mixture.Stir in the banana and sour cream until completely incorporated.Spread the batter in the prepared pan and bake for 60-65 minutes, or until a toothpick comes out mostly clean. Let the bread cool in the pan for 10-15 minutes, then flip it out onto a cooling rack. Serve warm with butter, if desired. Store in a sealed container.
