I’ve made a few different versions of banana bread since being married to Joe. The kids love bananas, so we have them on hand frequently. They also love to say they want bananas, only to decide they only want to eat blueberries instead. I love that I don’t have to waste bananas when they get too ripe! Sometimes I make a cinnamon streusel topping, but I found a recipe the other day and it was pretty great!
It was a sour cream banana bread recipe I found on Pinterest. I’m usually wary of altering baking recipes before I’ve tried them, but I made some changes and was so happy with how it turned out! Instead of a loaf, I decided to make muffins (the kids love muffins). I’m saving this so I know to make it again!
SOUR CREAM BANANA BREAD
YIELD: 1 loave or 18-20 muffins
PREP TIME: 10 minutes
COOK TIME: 50 minutes or 25 minutes
- 1 stick butter (1/2 cup), softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs, beaten
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup mashed bananas (about 3)
- 1/2 cup sour cream
- 1 tsp. vanilla
- Preheat oven to 350 degrees. Grease 9 inch loaf pan or line/grease muffin tins.
- In a large bowl (or stand mixer), cream the butter with both sugars until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, salt, and cinnamon in another bowl. Combine with the butter mixture.
- Add the sour cream, bananas, and vanilla, stir well.
- Pour into pans and bake for 50 minutes (for the loaf) or about 25 minutes (for the muffins).
*I sprinkled cinnamon sugar on top of some of the muffins, which the kids and I think make them extra delicious!
The muffins were a big hit! Luke can eat two in one sitting if I let him (or if Virginia licks the sugar off her muffin and hands it to Luke to finish…)