Banana Bread with Sour Cream

Want the perfect way to use those ripe bananas? Look no further than this deliciously moist banana bread, with a secret ingredient to take it to the next level. With its melt-in-your-mouth texture, this Banana Bread with Sour Cream is sure to be a hit!

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 45

Rest 25

Total Time 1

Servings

Calories 349kcal

Author Sharon Rhodes

Equipment

Ingredients

1 ½ cups spelt flour *or unbleached all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 tsp cinnamon
1 cup coconut sugar
½ cup coconut oil *melted but not hot
2 eggs
1 tsp vanilla extract
2 ripe bananas *approximately 1 cup mashed
½ cup sour cream
½ cup chopped walnuts *optional

Instructions

Preheat the oven to 350°. Lightly grease a loaf pan, line it with parchment paper, and set it aside.
Add the flour, baking soda, and salt to a mixing bowl and whisk it to combine. Set this bowl aside.
In a separate large mixing bowl, stir together the coconut sugar and coconut oil.
Add the eggs and vanilla to the sugar and oil mixture and mix well. Pour this mixture into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
In another bowl, mash the bananas.
Gently stir the bananas and sour cream into the batter. Fold in the walnuts, if using.
Pour the batter into the prepared loaf pan. Bake for 1 hour. Check that a toothpick comes out clean.
Cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.

Video

Notes

Storing and freezing

Banana bread is best enjoyed within 2-3 days after baking. To keep it fresh, store it in an airtight container at room temperature. After that, transfer the container to the refrigerator.

This recipe also freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. Thaw the bread at room temperature.

Nutrition