This post may contain affiliate links. See site Terms here.
We love banana bread around here! I have several recipes on my site – but I love this one for my everyday banana bread because it is extremely moist, easy, and makes a double batch!
Honestly the double batch is a necessity for me these days – I can make a batch for our family and give away a batch, or we can keep it all and have enough banana bread for a couple days instead of just one.
Double Batch Sour Cream Banana Bread
The best moist, classic, go-to banana bread – that makes 2 batches!
Ingredients
- 12 tbsp. butter, melted (1.5 sticks)
- 2 c. white sugar
- 1/2 c. sour cream (or Greek yogurt)
- 2 eggs
- 1 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
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.
-
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!
Glad you had a double batch recipe. I used granular brown sugar rather than white, and parchment instead of butter or oil to line the pans. I also added cane sugar sweetened cranberries. Yum!
Yum!
I’ve come back to this recipe exclusively after the first time I made it. Simple, delicious, and a very fun recipe I love to make with my kids!
I’m so glad to hear it! Thank you for letting me know!
Thank you turn out awesome yummy