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I haven’t been hurting for a good banana bread recipe (I LOVE my mom’s), but I have an insatiable itch to try new recipes. Always. I just can’t help it.
I’ve heard good things about banana breads with sour cream in them. After trying this method, I can say that every good thing I heard was true.
The sour cream keeps this bread moist for days. DAYS. Today we’ll have polished off the rest of it, and it’s been 5 days.
While I was trying a new recipe, I thought I might as well divide the recipe into two and flavor them differently. For the first, I opted to mimic the flavors of our favorite banana cake using vanilla and almond flavoring. I used less than I do for the cake, and it came out light, fluffy, and delicious.
For the second, I added cinnamon and nuts, since so many people enjoy that classic combination. It too came out delicious, warm, and homey.
What can I say? I love banana bread!
- 6Tbsp butter, softened
- ½c brown sugar
- ½c sugar
- 3 ripe bananas, mashed well
- 1c sour cream or plain yogurt
- 1 tsp vanilla
- 1 tsp almond flavoring
- 2 eggs
- ¼tsp salt
- 2tsp baking soda
- 2¼c flour
- 6Tbsp butter, softened
- ½c brown sugar
- ½c sugar
- 3 ripe bananas, mashed well
- 1c sour cream or plain yogurt
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 eggs
- ¼tsp salt
- 2tsp baking soda
- 2¼c flour
- 1c chopped walnuts or pecans
- Cream butter, brown sugar, and sugar. Stir in bananas, sour cream, vanilla, and almond flavoring. Beat in eggs, one at a time until well-incorporated. Sift in salt, baking soda, and flour.
- Divide batter among two bread pans that have been sprayed with cooking spray. Bake at 300 degrees 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Makes 2 loaves.
- Cream butter, brown sugar, and sugar. Stir in bananas, sour cream, vanilla, and cinnamon. Beat in eggs, one at a time until well-incorporated. Sift in salt, baking soda, and flour. Fold in nuts.
- Divide batter among two bread pans that have been sprayed with cooking spray. Bake at 300 degrees 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Makes 2 loaves.
{ 15 comments… read them below or add one }
How interesting! The vanilla almond flavoring sounds deliciously intriguing and a great way to ‘liven’ up an old favorite.
I LOVE what sour cream has done for some of our other favorites… we’ll give it a try here too!
I can’t wait to try this! My favorite sugar cookies have sour cream, but I never thought to put it in my bread. Thanks for sharing!
These sound great! I will also share with you a banana bread recipe I found a few weeks ago: Buttermilk Banana Bread. SO GOOD.
http://twopeasandtheirpod.com/buttermilk-banana-bread/
Oh my this sounds delish! Just like Melissa, my favorite sugar cookies have sour cream in them and thats what I think makes the cookie, so I can only imagine what it would do to this yummy looking bread! Congrats on the soon to be baby! That is so exciting and your nursery is adorable!
oh this looks soo yummi!!I love the cinnamon-walnut version –just because i prefer cinnamon to vanilla– and I can’t wait to try it!!
I am the same way – in trying new recipes. I’ll be trying America’s Test Kitchen version when my banana are fully ripe.
My husband and I recently tried your vanilla almond banana bread. I have to say it was one of the best banana breads we’ve ever had! The almond extract really adds a nice flavor. Thanks for all of the great recipes, looking forward to your next post.
yummy
I just baked your banana bread recipe- FANTASTIC! It looks exactly like yours and it tastes decadently delicious! Thank you so much and I’ll be sure to do this recipe again!
I’m SO glad you enjoyed it! I did too. Thanks for the nice comment!
Seriously…we just love the vanilla almond banana bread! It has now become a favorite among out extended family as well! Thank you!
I just tried this recipe today with a few modifications and it turned out really tasty! I *halved* the recipe in order to make just one loaf (I like to try things in small batches), used 0% fat plain yogurt, used 2 bananas for the one loaf for extra banananess, placed some sliced bananas on top of the loaf, and sprinkled with extra cinnamon and brown sugar.
Much better than anything store bought. I’m not a big fan of super dense banana bread. On a scale of denseness, I would say that this would be a 6 (1 to 10), however it is very tender which is the key.
Thank you so much and this is a wonderful banana bread base for anyone looking to experiment and embellish.
I want to make this but a bread loaf pan to me is 9″-by-5″ and using that I don’t see how it could make 2 loaves so it kind of sucks that you didn’t put the measurements! (Unless I’m blind.)
Just made the vanilla-almond, minus the almond since I had none. I doubled the vanilla and it’s YUMMY! Did one pan of mini-muffins (only baked for about 15 minutes) and one loaf. The kids and I are currently devouring it all
I just made these tonight …I made a few alterations …used lemon extract instead of almond and vanilla yogurt instead of plain ….and OMGeeee …I’m pretty sure it’s the best banana bread ive ever had ..I can’t stop eating it !!!! definitely a must bake recipe ..I made both recipes .. it made 4 very dense loaves…so yummmmmy! thx for sharing this recipe! (tried to rate this 5stars but myphone won’t let me do more then 3)