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

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...

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 Bread. 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 is one delicious recipe to get a handle on those bananas. Do allow this loaf to mellow overnight as the recipe indicates. 

Ingredients needed for this recipe:

• Whole Wheat Self-Rising Flour, try our recipe.
• 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

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.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at: 

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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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