Sour Cream Cinnamon Banana Bread
Tender, moist banana bread, accented with cinnamon and sour cream. This is a beautiful banana bread, made in just one bowl!
Servings: 14 slices
Calories: 255kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 1/2 cups white all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans chopped and toasted
Instructions
- Position baking rack in middle of oven and preheat oven to 350 degrees F. Grease and flour a 9- x 5-inch loaf pan; set aside.
- To toast pecans: placed chopped pecans in a small baking pan. Toast in oven 10-15 minutes, until golden and fragrant. Set aside to cool.
- In a large mixing bowl, cream together the butter, brown sugar and white sugar well, scraping sides and bottom of bowl as needed.
- Add the eggs, mashed bananas, Sour cream and vanilla extract. Mix well.
- Add the flour, baking powder, baking soda, and salt. Stir, just until combined. Do not over mix. Over-mixing will cause a tough texture and tunneling. Fold in the pecans.
- Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out nearly clean. Allow bread to cool in pan for 5 minutes, remove from pan and cool on wire rack. Store in a plastic bag at room temperature up to three days.
Notes
Bananas. For maximum flavor, be sure to use very ripe bananas. They should be soft with lots of brown speckles. More brown than yellow is great.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 199mg | Potassium: 163mg | Fiber: 2g | Sugar: 17g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg