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Monday, April 19, 2021

Brown Sugar Sour Cream Banana Bread

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...

Looking for a new banana bread recipe? Brown Sugar Sour Cream Banana Bread.

I will be honest, finding the best banana bread recipe has, through the years been a struggle for me. Depending upon the recipe tried it might be dry, sometimes a little oily, worse a gummy texture no matter how long it baked! Nothing to look forward to, in my humble opinion. But I have to tell you, this Brown Sugar Sour Cream Banana Bread is my favorite banana bread in the entire world of banana bread!


It is sweet, but not too sweet. It is also tender and moist, but the best part is how the molasses in the brown sugar plays off the banana flavor. Those two flavors together are a match made in heaven. I could eat this banana bread again, and again! Which is a good thing because bananas seem to stack up in the freezer around here...


I eat a banana every morning, they are a wonderful source of potassium. But I am a little fussy about my morning banana. I want it ripe, yet still firm, and 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. 


At that point, I consider them banana bread worthy, and they are placed lovingly in the freezer for cooking and baking. Like this recipe for Brown Sugar Sour Cream Banana BreadYou can tell by the photos below, I made a double batch, because, we had a few bananas stacked up in the freezer...

Ingredients needed for this recipe:

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!

Easy and delicious Brown Sugar Sour Cream Banana Bread.


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

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. 

Not too sweet, tender and delicious Brown Sugar Sour Cream Banana Bread.

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. 

#WholeWheatThat’sGoodToEat!


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. 


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Printable "copy and paste" version:

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

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!

    ReplyDelete
    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

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