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5 from 1 vote

Double Batch Sour Cream Banana Bread

The best moist, classic, go-to banana bread! My all-time favorite classic banana bread.
This Double Batch Sour Cream Banana Bread is soft and sweet - best part? You'll get 2 loaves of delicious banana bread!
Servings 16 slices
Author Plum Street Collective

Ingredients

  • 12 tbsp. butter, melted (1.5 sticks)
  • 2 c. white sugar
  • 1/2 c. sour cream (or Greek yogurt)
  • 2 eggs
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 1/4 c. flour
  • 4 mashed bananas
  • Optional extra cold butter to create a line break down center of loaf

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix melted butter, sugar, milk, sour cream, eggs, and vanilla.
  • Combine dry ingredients separately, then add to wet mixture.
  • Add mashed bananas. Mix well.
  • Grease two full-size bread pans with butter or cooking spray. Make sure they are well greased. Pour batter evenly into each pan.
  • Optional - if like to create a break down the center of your bread to create an even look, thinly slice very cold butter, into strips, and place on center of each loaf before baking. Then add to oven and bake as normal.
  • Bake both pans in center rack of oven, for 45 minutes – 1 hour at 350, or until the middle bounces back upon touch.
  • To get the top sugary and soft, let the breads cool in pan for about 15 minutes, then turn out into aluminum foil and lightly wrap with foil.
  • Let sit for 3 hours, up to overnight. The steam from the bread will release into the foil, and soften it. This creates a moist, sticky + sugary top to the bread.
  • Slice and enjoy!