Banana bread with sour cream {traditional and gluten-free recipes}

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Sour Cream Banana Bread is a sweet, moist bread with a crispy crust and a tender crumb. Spread with butter or sliced ​​and eaten as is, banana bread is a delicious and delicious quick bread that my whole family loves.

I baked this recipe as muffins the first time I made it and we liked them so much that the muffins disappeared in 24 hours. My youngest son asked for more after his nap this afternoon and that was all the excuse he needed to bake another batch.

This recipe combines in just minutes. If you choose to make muffins instead of bread, it will go in and out of the oven in less than 20 minutes. A bread lasts less than an hour.

Spread with butter and still hot from the oven, it was a delicious delicacy that totally and totally ruined my appetite for dinner. I have no complaints about it. None at all.

Banana Bread with Sour Cream

Sour cream is the secret of a moist and tender banana bread. Sour cream adds flavor and moisture by preventing bread or muffins from drying out too much, hardening or crumbling inside.

Do you have overripe bananas? This recipe is the most delicious way to use those bananas that are turning brown. The high sugar content and the humidity of very ripe bananas will make your bread sweet and full of banana flavor.

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If you have more than a few bananas out there that you need to use, go ahead and make a couple loaves of this bread (or a few batches of muffins). It freezes well and no one regretted having extra banana bread!

The crust of this bread is slightly crispy and the contrast between the crispy crust and the tender bite inside is heavenly.

Easy banana bread

As for bread recipes, it can't be much easier than banana bread!

All ingredients are mixed in one bowl, making cleanup easy. You'll spend less time cleaning and more time enjoying slice after slice of freshly baked banana bread hot from the oven. That looks like a victory to me!

I use a hand mixer to beat the ingredients, but you can also use a stand mixer or mix the ingredients well by hand. Just make sure the butter, sugar, and eggs are well mixed.

Another thing I love about this recipe is that it is sweet but not TOO sweet. So you can serve it as an easy dessert after dinner and then again for breakfast the next morning.

Making this recipe like cupcakes means you can have a hassle for a quick breakfast on the go on busy mornings. I also love a satisfying slice of lightly toasted banana bread, so you can't go wrong in any way.

In the event that you somehow manage not to eat all the loaf of banana bread with sour cream in a day or two, the leftovers make an amazing banana bread French toast.

Gluten-free banana bread

I've made the gluten-free and regular versions of this recipe for banana bread with sour cream. I get fantastic results with both versions every time.

Everyone who has served this has also enjoyed the gluten-free version that uses brown rice flour, tapioca starch and potato starch instead of traditional flour. If you don't have these ingredients on hand or don't want your bread to be gluten-free, you can easily substitute those ingredients for all-purpose flour.

However, you make this banana bread with sour cream easy. I know you will surely love it as much as I do!

My fellow banana bread lovers will also enjoy Blueberry Coconut Banana Bread, Hawaiian Banana Bread, and Chocolate Chip Macadamia Nut Banana Bread, all of which have a place in my baking rotation.

Irish Raisin Soda Bread and Chocolate Chip Pumpkin Bread are other wonderful quick breads that my family is absolutely crazy about. A quick loaf of bread or a batch of muffins is appropriate any day and any time of the year.

Looking for more delicious breads, desserts, and baked goods that are simply gluten-free? Check out the gluten-free dessert recipes on this website!

Easy banana bread recipe

  1. Preheat oven to 350 degrees. Lightly grease an 8 1/2 "x 4 1/2" pan or 12-18 cups of muffins.

  2. Combine the butter and sugar in a bowl and beat with a mixer until smooth. Add vanilla and eggs and beat again until smooth.

  3. Slowly add dry ingredients, whisking just until combined.

  4. Add the bananas and sour cream and beat until combined.

  5. Pour into prepared pans or muffin pans.

  6. Bake the muffins for 18-20 minutes and bake a full-size loaf for 55-60 minutes, until an inserted toothpick comes out with wet crumbs

Banana bread with sour cream {traditional and gluten-free recipes}

Sour Cream Banana Bread is a sweet, moist bread with a crispy crust and a tender crumb.

American kitchen

Preparation time: 10 minutes.

Cook time: 55 minutes.

Cupcake time: 20 minutes

Total time: 1 hour 5 minutes

Servings: 12 (1) large loaf or 12 large muffins

Calories: 279kcal

Ingredients

  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 medium ripe bananas, about 1 1/2 cups mashed
  • 1/2 cup sour cream
  • * If you don't need a gluten-free recipe, simply substitute a total of 1 1/2 cups of all-purpose flour for items marked with a *

Instructions

  • Preheat oven to 350 degrees. Lightly grease an 8 1/2 "x 4 1/2" pan or 12-18 cups of muffins. Combine the butter and sugar in a bowl and beat with a mixer until smooth. Add vanilla and eggs and beat again until smooth. Slowly add dry ingredients, whisking just until combined.

  • Add the bananas and sour cream and beat until combined. Pour into prepared pans or muffin pans. Bake the muffins for 18-20 minutes and bake a full-size loaf for 55-60 minutes, until an inserted toothpick comes out with wet crumbs. Enjoy!

Nutrition

Calories: 279kcal | Carbohydrates: 44g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 379 mg | Potassium: 260mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 3.6mg | Calcium: 38mg | Iron: 0.7mg

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