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

You may also enjoy:

Carrot Raisin Banana Bread.

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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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