Sour Cream Banana Bread
This banana bread starts as a thick, tangy batter full of mashed banana, and emerges from the oven with a golden-brown crust and a moist, almost cakelike texture.
Game plan: We tested this recipe using a stand mixer, but it could easily be made by just stirring all the ingredients together in a large bowl.
This recipe was featured as part of our Winter Ingredients recipe gallery.
- Butter, for coating the pan
- 2 cups all-purpose flour, plus extra for dusting the pan
- 2 teaspoons baking powder
- 1/2 teaspoon plus 1/8 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 very ripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup sour cream
1Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
2Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
3Turn the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
4Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
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