Best Kates Moistest Peanut Butter Sour Cream Banana Bread Ever Recipes

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BANANA BREAD WITH SOUR CREAM



Banana Bread with Sour Cream image

The moistest banana bread you'll ever taste!

Provided by Christi Johnstone

Categories     Breakfast     Snack

Time 1h10m

Number Of Ingredients 11

1/3 cup butter (softened)
1 1/4 cups white sugar
2 eggs
4 large very ripe bananas (mashed)
1 cup sour cream
1 tsp vanilla extract
2 1/2 cups all purpose flour (or white whole wheat)
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup walnuts chopped (optional)

Steps:

  • Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size.
  • Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
  • Divide the batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 292 kcal, Carbohydrate 43 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 284 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

KATE'S MOISTEST PEANUT BUTTER SOUR CREAM BANANA BREAD EVER



Kate's Moistest Peanut Butter Sour Cream Banana Bread Ever image

Sour cream makes this loaf super moist. Very peanut buttery and naturally sweetened with over-ripe bananas and a small amount of added brown sugar.

Provided by Garden Gate Kate

Categories     Quick Breads

Time 1h15m

Yield 1 9, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour (I use half all-purpose and half whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1 cup creamy peanut butter
1/2 cup sour cream
1 egg
1 1/2 cups mashed bananas (about 5 to 6 over-ripe bananas)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F degrees. Grease and flour a 9" by 5" loaf pan.
  • Sift flour, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together brown sugar and peanut butter until fluffy.
  • When measuring sour cream, pour liquid off the top of sour cream, and use thick sour cream on bottom of container. Add thick sour cream, egg, mashed bananas, and vanilla to the peanut butter mixture, and mix well.
  • Add flour mixture to peanut butter mixture, and mix just until combined while scraping bottom of bowl. Pour into prepared loaf pan.
  • Bake for 40 minutes. Remove from oven and cover with double layer of aluminum foil to prevent excess browning. Return to oven and bake for 20 minutes more, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack.
  • Remove from pan and allow to cool completely on a wire rack. When cool, wrap in plastic wrap and aluminum foil and allow to set for 3 days at room temperature to combine flavors before cutting or consuming (Setting for 3 days makes the loaf moister and tastier). Then, refrigerate.

Nutrition Facts : Calories 251.2, Fat 13.4, SaturatedFat 3.5, Cholesterol 20.5, Sodium 267.5, Carbohydrate 27.4, Fiber 2.4, Sugar 10.3, Protein 8

THE BEST BANANA BREAD



The Best Banana Bread image

The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 10

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
  • In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
  • Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOUR CREAM BANANA BREAD



Sour Cream Banana Bread image

This bread is a family favorite. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice.

Provided by grandma-diane

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 12

4 very ripe bananas, divided
1 cup white sugar
¾ cup butter, melted and cooled
2 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
2 teaspoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
  • Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
  • Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 43.5 g, Cholesterol 64.3 mg, Fat 17.2 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 255.6 mg, Sugar 22.5 g

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