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Saturday, December 9, 2023

Brown Sugar Sour Cream Banana Bread, soft and tender like cake!

This is not just another loaf of banana bread! Brown Sugar Sour Cream Banana Bread is moist from the sour cream and richly flavored from the brown sugar. More a cake than bread, and one the whole family will love! Got bananas stacking up? Brown Sugar Sour Cream Banana Bread, is just the recipe you need...


Is there such a thing as "the best banana bread"?

I will be honest, finding the best banana bread recipe has, through the years been a challenge for me. There are literally thousands of recipes out there! Depending upon the recipe tried it might be dry, sometimes a little oily, or worse a gummy textured loaf no matter how long it is baked! In other words, nothing to look forward to. But I have to tell you, this Brown Sugar Sour Cream Banana Bread is my favorite banana bread in the entire world of banana breads! So far that is, I can't really say that my banana bread hunt is totally over...

Molasses and bananas are a match made in flavor heaven!

This banana bread is sweet, but not too sweet. It is also tender and moist, without being heavy. But the best part is how the molasses in the brown sugar plays off the banana flavor. Those two flavors together are a flavor match made in heaven. I could eat this banana bread again, and again! Which is a good thing because bananas do seem to stack up in the freezer or the refrigerator around here...


Bananas are consumed daily around here.

I eat a banana every morning, they are a wonderful source of potassium and fiber. Turns out, I am a little fussy about my morning banana. I want it ripe, yet firm, sweet but not too sweet. But the interesting thing about bananas is that as they continue to ripen, they also get sweeter. And for this banana-eating gal, too much sweet is not what I want, in my morning banana. But sweet bananas, become perfect to bake up into a loaf of this Brown Sugar Sour Cream Banana Bread.

This is why there are so many banana bread recipes, she said with a chuckle...

When fully ripe with a few brown spots, I consider them banana bread worthy. If I only have one or two they are placed lovingly in the freezer for cooking and baking. But I have learned to not let those frozen bananas stack up, out of control! You can tell by the photos below, I made a double batch, because, we had a few bananas stacked up in the freezer...and this delicious banana bread is a perfect way to get a handle on those bananas. And is you do have to make a double batch, the person you share a loaf with will be your new best friend! 


Some additional thoughts on this recipe:

Do allow this loaf to mellow overnight as the recipe indicates. 

Bake up in small loaf pans, they make the perfect add on to any cookie plate.

This is banana bread so tender, you might as well call it Brown Sugar Sour Cream Banana Cake...

Ingredients needed for this recipe:

  • Whole Wheat Self-Rising Flour, try our recipe, found here.
  • bananas
  • coconut oil
  • sour cream
  • brown sugar
  • eggs

You will also need:

  • silicone spatula, for mixing
  • measuring cup
  • liquid measuring cup
  • medium-sized mixing bowl
  • loaf pan
Now we are ready to begin!



Brown Sugar Sour Cream Banana Bread
by the seat of my pants!
350-degree oven
UPDATED: 12.1.2023

3 bananas, mashed
2/3 c brown sugar
2 eggs
1/3 c coconut oil, melted* and cooled
1/3 c sour cream
2 c Whole Wheat Self-Rising Flour, the recipe is found here.

Prepare (butter and flour or use a pan spray) a standard loaf pan, set aside.

In the bottom of a medium-sized mixing bowl, mash the bananas, stir in sugar, eggs, and sour cream. 


Add cooled coconut oil, beat well.
 

Fold in the Whole Wheat Self-Rising Flour.


Turn the batter into the prepared loaf pan, bake 45-55 minutes, or until done in your oven.

Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling. 


Let cool completely, then wrap well, let rest 24 hours before slicing. (if you can wait that long!)

*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.

Storage options for Brown Sugar Sour Cream Banana Bread. You can store Brown Sugar Sour Cream Banana Bread well wrapped at room temperature for 3 - 5 days. For longer storage store in the refrigerator to prevent molding. For long-term storage, place the well-wrapped Brown Sugar Sour Cream Banana Bread in the freezer. 

UPDATE:  For your convenience, a "copy and paste" version of Brown Sugar Sour Cream Banana Bread has been included below

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Recipe featured at: 
Scratch Made Food! & DIY Homemade Household is a featured blogger at The Lazy Gastronome Blog.
Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday Link-up. 

Scratch Made Food! & DIY Homemade Household featured at Will Blog for Comments Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Will Blog for Comments Link-up and Blog Hop. 


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Printable "copy and paste" version:

Brown Sugar Sour Cream Banana Bread
by the seat of my pants!
350-degree oven
UPDATED: 12.10.2023

3 bananas, mashed
2/3 c brown sugar
2 eggs
1/3 c coconut oil, melted* and cooled
1/3 c sour cream
2 c Whole Wheat Self-Rising Flour, the recipe is found here.

Prepare (butter and flour or use a pan spray) a standard loaf pan, set aside.

In the bottom of a medium-sized mixing bowl, mash the bananas, stir in sugar, eggs, and sour cream. 

Add cooled coconut oil, beat well. 

Fold in the Whole Wheat Self-Rising Flour.

Turn the batter into the prepared loaf pan, bake 45-55 minutes, or until done in your oven.

Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling. 

Let cool completely, then wrap well, let rest 24 hours before slicing. (if you can wait that long!)

*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.

Storage options for Brown Sugar Sour Cream Banana Bread. You can store Brown Sugar Sour Cream Banana Bread well wrapped at room temperature for 3 - 5 days. For longer storage store in the refrigerator to prevent molding. For long-term storage, place the well-wrapped Brown Sugar Sour Cream Banana Bread in the freezer. 

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Would you like to comment?

  1. i'm not a coconut oil fan. i guess you could use butter?

    ReplyDelete
    Replies
    1. You could, but I think 1/3 cup of avocado oil would work nicely.

      Delete
  2. This is lovely, moist, and delicious bread! Yum Yum!

    ReplyDelete
    Replies
    1. Thanks! I love the combination of the molasses in the brown sugar with the fruity bananas. Thanks for stopping by, I appreciate it.

      Delete
  3. Yum, this looks so good! I love banana bread, and this one looks amazing.

    ReplyDelete
    Replies
    1. Thanks! It is tender, moist and I love the flavor combo of molasses and bananas. I hope you give it a try.

      Delete
  4. Im always checking out Banana bread recipes, I dont think I have ever seen self rising whole wheat flour, hum I will have to pay attention. Thank you for sharing on OMHG and for adding my link!

    ReplyDelete
    Replies
    1. The Whole Wheat Self-Rising Flour is homemade. It has become my favorite helper in the kitchen. A link to the recipe is provided.

      Delete
  5. My husband loves banana bread, so I'll have to give your version a try

    ReplyDelete
  6. We always love a good banana bread recipe!

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    Replies
    1. The molasses in the brown sugar plays off the bananas deliciously, this is the banana bread of my choosing, from here out when bananas have stacked up and need to be baked into bread!

      Delete
  7. Thank you for sharing on Fiesta Friday.

    ReplyDelete
  8. This sounds like some great flavors! Thanks for sharing at the What's for Dinner party - Have a fabulous week.

    ReplyDelete
    Replies
    1. You are welcome! Thanks for hosting What's for Dinner each Sunday.

      Delete
  9. YUM, sounds really tasty! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!

    ReplyDelete
    Replies
    1. You're welcome, thanks for hosting The Unlimited Link Party.

      Delete
  10. Yup, real Jamaican cane molasses makes this disappear quickly after it's finished.

    ReplyDelete
  11. I have not had banana bread in YONKS! It's about time I made some to go with my brews, thank you for the recipe! :) Sim x Heading over from #SSPS x

    ReplyDelete
    Replies
    1. You are welcome! Thanks for stopping by, I appreciate it.

      Delete
  12. I am not a fan of coconut oil, or Avocado Oil, can I use Olive oil? Plus I wheat intolerant so I could use maybe Almond Flour! Looks super delicious though.

    ReplyDelete
    Replies
    1. Olive oil should be fine! And if you bake with almond flour regularly, then by all means give it a try. When I went to a whole wheat kitchen, after awhile I could tell which recipes would work well with whole wheat. My guess is, you have a good idea with almond flour. Thanks for stopping by, I appreciate it.

      Delete
  13. Those overripe bananas always call out to me. I'm going to have to give this a try.

    ReplyDelete
    Replies
    1. Reidland Family, this is quite delicious, actually my favorite of all the banana bread recipes here on the blog. Thanks for all your visits, and I wish a very Merry Christmas to you and yours!

      Delete
  14. Ohhhhh, this sounds amazing. I think brown sugar would be absolutely amazing in a banana bread. I've got to try it. :) Thanks for sharing this post at the Will Blog for Comments #18 linkup. Hope to see you next time, too.

    ReplyDelete
  15. Jennifer, you are very welcome! Thanks for stopping by, I appreciate it.

    ReplyDelete
  16. Thanks for sharing at the What's for Dinner party -

    ReplyDelete
    Replies
    1. Helen, thank you for hosting, it is always fun to share with your readers! Have a great week ahead, take care.

      Delete
  17. I'm not a fan of banana bread, I don't know why because I love bananas. But I think I'd like your version because of the brown sugar and sour cream. I'd like to give this a try sometime.
    Thanks bunches for sharing this recipe with Sweet Tea & Friends this month my friend.

    ReplyDelete
    Replies
    1. Paula you are welcome. Truth be told I am not the biggest fan of banana bread, one reason I have so many recipes here on the blog. But this one, this one is my favorite! Thanks for stopping by, I appreciate it.

      Delete
  18. Congratulations, Melynda! This post was one of the most-read at the Will Blog for Comments #18 linkup! It will be in the spotlight as a featured favorite during the next linkup which runs for 2 weeks due to Christmas and New Year's, Dec. 25 - Jan. 6. To celebrate, you're welcome to save the "This Post was a Featured Favorite" image there to share with your readers here. I hope to see you sharing posts at the next linkup as well. :)

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!