Paula Deen Banana Bread With Sour Cream

Paula Deen’s Banana Bread with Sour Cream is made with granulated sugar, oil, eggs, ripe bananas, sour cream, vanilla extract, all-purpose flour, baking soda, and salt. This easy banana bread recipe creates a delicious dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 cup (212 g) granulated sugar
• ½ cup oil
• 2 eggs
• 1 cup (227 g) mashed ripe bananas, about 3 ripe bananas
• ½ cup (113 g) sour cream
• 1 teaspoon vanilla
• 1 ½ cup (213 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

How To Make Banana Bread With Sour Cream?

1. Preheat oven: Preheat the oven to 350°F (175°C).Prepare pan: Grease and flour a 9×5-inch loaf pan or several mini loaf pans.
2. Mix wet ingredients: In a large bowl, whisk together the sugar and oil. Add the eggs, mashed bananas, sour cream, and vanilla; blend until smooth.
3. Combine dry ingredients: Add the flour, baking soda, and salt to the bowl and stir just until the dry ingredients are moistened.
4. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
5. Cool and serve: Allow the bread to cool in the pan for 5 minutes, then gently turn it out onto a cooling rack to cool completely.

Recipe Tips:

• Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots for the best taste.
• Don’t Overmix the Batter: Stir just until the dry ingredients are moistened to avoid a dense or tough loaf. Overmixing can make the bread less fluffy.
• Measure Ingredients Accurately: Especially for flour, use the “spoon and level” method. Scoop the flour into the measuring cup with a spoon and level it off with a knife to avoid adding too much.
• Check for Doneness with a Toothpick: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready. This ensures your bread is baked evenly without being too dry or undercooked.
• Let It Cool Before Slicing: Letting the bread cool on a rack before slicing helps it set and makes it easier to cut without crumbling.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover banana bread cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 5 days to keep it fresh.
• Freeze: Let the banana bread cool completely, then wrap it in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months.

Nutrition Facts

Serving: 1 slice

• Calories: 245kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 32mg
• Sodium: 207mg
• Fiber: 1g
• Sugar: 19g

Try More Paula Deen Recipe:

• Paula Deen Banana Nut Bread Recipe
• Paula Deen Banana Bread
• Paula Deen Buttermilk Pound Cake
• Paula Deen Pound Cake With Glaze

Paula Deen Banana Bread With Sour Cream

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Banana Bread With Sour Cream

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 5 minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:245 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Banana Bread with Sour Cream is made with granulated sugar, oil, eggs, ripe bananas, sour cream, vanilla extract, all-purpose flour, baking soda, and salt. This easy banana bread recipe creates a delicious dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

Ingredients

• 1 cup (212 g) granulated sugar
  
• ½ cup oil
  
• 2 eggs
  
• 1 cup (227 g) mashed ripe bananas, about 3 ripe bananas
  
• ½ cup (113 g) sour cream
  
• 1 teaspoon vanilla
  
• 1 ½ cup (213 g) all-purpose flour
  
• 1 teaspoon baking soda
  
• ½ teaspoon salt

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C).Prepare pan: Grease and flour a 9×5-inch loaf pan or several mini loaf pans.
   
2. Mix wet ingredients: In a large bowl, whisk together the sugar and oil. Add the eggs, mashed bananas, sour cream, and vanilla; blend until smooth.
   
3. Combine dry ingredients: Add the flour, baking soda, and salt to the bowl and stir just until the dry ingredients are moistened.
   
4. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
   
5. Cool and serve: Allow the bread to cool in the pan for 5 minutes, then gently turn it out onto a cooling rack to cool completely.

Notes

• Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots for the best taste.
• Don’t Overmix the Batter: Stir just until the dry ingredients are moistened to avoid a dense or tough loaf. Overmixing can make the bread less fluffy.
• Measure Ingredients Accurately: Especially for flour, use the “spoon and level” method. Scoop the flour into the measuring cup with a spoon and level it off with a knife to avoid adding too much.
• Check for Doneness with a Toothpick: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready. This ensures your bread is baked evenly without being too dry or undercooked.
• Let It Cool Before Slicing: Letting the bread cool on a rack before slicing helps it set and makes it easier to cut without crumbling.

Keywords:Paula Deen Banana Bread With Sour Cream