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How to make Sour Cream Banana Bread:
The full, printable recipe is at the end of this post. You will need an 8 x 4-inch loaf pan for this recipe. Line it with parchment paper and spray with nonstick spray. Preheat the oven to 350 degrees F.
Whisk together the dry ingredients in one bowl, and use a mixer to combine the wet ingredients in another. Combine the two, and don’t over-mix.
Scrape the batter into the prepared pan. Slice a banana in half, and place the sliced bananas on top of the batter, sliced-side-up.
Bake for 45 minutes to 1 hour, until the bread tests done all the way through.
The result is a really pretty looking loaf. I love this recipe because the bananas on top give a huge hint as to what kind of bread this is!
Slice, and eat with a cup of coffee or tea. The great thing about banana bread is that it can be a breakfast, snack or dessert. Enjoy!
How to store Banana Bread:
Place your cooled loaf on a plate and cover it in plastic wrap, or store it in an airtight container. Store it for up to four days on your counter. If you prefer to freeze your sour cream banana bread, wrap the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can and seal it closed. Store it in the freezer for up to three months.
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