Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter and line with parchment paper to make lifting the loaf out easy once baked.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for about 3 to 5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, mixing until the mixture is smooth and glossy. Stir in the mashed bananas.
- Sift the flour, baking soda, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, checking for doneness with a wooden skewer. If the top is browning too quickly, cover loosely with aluminum foil for the last 10 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This loaf is dense yet tender, thanks to the sour cream that locks in moisture and gives it a subtle richness. The creaming method results in a refined texture, and the tang of sour cream perfectly balances the natural sweetness of the bananas, making every bite an irresistible treat. Ideal for breakfast, tea, or as an afternoon snack.
