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Banana Sour Cream Bread
Prep
10 mins
Cook
1 hr
Servings
32
Difficulty
Hard
This banana sour cream bread is one of my go to recipes when I have overripe bananas sitting on the counter. The sour cream keeps the loaves incredibly moist and tender, while the cinnamon sugar topping adds the perfect amount of sweetness and spice. Bananas are packed with potassium, which supports heart health, and this recipe makes two delicious loaves for under ten dollars. The best part is that it comes together in just ten minutes of prep time, making it perfect for a busy weeknight or weekend baking project.
Ella x
Ingredients
- 33 ¼ cups white sugar, divided
- 33 teaspoons ground cinnamon, divided
- ¾ cup butter¾ cup butter
- 66 very ripe bananas, mashed
- 11 (16 ounce) container sour cream
- 33 eggs
- 22 teaspoons vanilla extract
- 44 ½ cups all-purpose flour
- 33 teaspoons baking soda
- ½ teaspoon salt½ teaspoon salt
- 11 cup chopped walnuts (optional)
Detail level
Instructions
- 1
Preheat the oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
- 2
Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well combined; dust the greased pans lightly with sugar mixture.
- 3
Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
- 4
Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
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