Double Batch Sour Cream Banana Bread
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This Double Batch Sour Cream Banana Bread is soft and sweet – best part? You’ll get 2 loaves of delicious banana bread!
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 when making Banana Bread – if I’m going to spend the time baking, I want to get a couple loaves for my time. With this double batch, 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.
Why Sour Cream in Baked Goods?
- Moisture Boost: Sour Cream adds moisture, preventing baked goods from getting dry.
- Richness: With its fat content, sour cream gives a creamy, rich texture and taste.
- Tangy Twist: The slight tanginess balances sweetness, making flavors more interesting.
- Tender Texture: It acts as a tenderizer, resulting in softer, more delicate baked goods.
- Leavening Magic: When paired with baking soda, sour cream helps baked goods rise and become fluffy.
- Flavor Kick: The unique taste of sour cream enhances the overall flavor of baked treats.
Double Batch Sour Cream Banana Bread
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!
Let me know if you get a chance to make this Double Batch Sour Cream Banana Bread. And be sure to tag me @plumstreetcollective if you make them. Hope you love them as much as we do!
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
excellant ingrediants to make a double batch …… works well …..taste great My new go to.
So glad you liked it too!
It was moist and delishes
Whenever I make this bread for friends and family they love it!! Wonderful recipe and love it makes two!