Sour Cream Banana Bread

Sweet and moist Sour Cream Banana Bread is spiked with chocolate chips for extra flavor and almond flour keeps it incredibly tender and rich.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: banana bread with sour cream, sour cream banana bread

Servings: slices

Author: Katerina | Easy Weeknight Recipes

Ingredients

Banana Bread

1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking powder
½ teaspoon sea salt
2 large eggs at room temperature
⅔ cup light brown sugar
3 large very ripe bananas peeled
½ cup unsalted butter melted
½ cup sour cream at room temperature
1 cup chocolate chips
2 teaspoons pure vanilla extract

For Garnish

1 medium or large banana sliced longwise into two pieces

Instructions

Preheat the oven to 350°F. Grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, crack the eggs and beat them using an electric hand mixer until they become fluffy and pale in color. Gradually add the light brown sugar while continuing to beat, ensuring it's fully incorporated into the eggs. This process helps create a light and airy texture in the banana bread.
Use a fork to mash the ripe bananas until they form a smooth paste. Add the mashed bananas, melted butter, and room-temperature sour cream to the egg-sugar mixture. Mix everything thoroughly until well combined.
In a separate large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this might cause the bread to become tough in texture after baking.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, using a spatula to spread it out evenly.
Arrange the sliced banana on top of the batter for a decorative touch. This not only enhances the visual appeal but also adds an extra layer of banana flavor to the finished bread.
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. This allows the bread to set slightly before transferring it to a wire rack to cool completely.
Slicing and serving the bread while it's still warm is great, but allowing it to cool completely will ensure cleaner slices and better texture overall.

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