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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!
- 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
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!
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