High Altitude Moist Sour Cream Banana Bread Recipe

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Enjoy a slice of velvety banana bliss with this high altitude moist Sour Cream Banana Bread recipe. Delight in the perfect balance of banana flavor, mild sweetness, moist-buttery texture, and a golden brown crisp top.

Prep Time10

Cook Time1

Total Time1 20

Cuisine: American

Keyword: high altitude banana bread recipes

Yield:

Calories: 2895kcal

Author: Rebekah

Ingredients

1 cup sugar
1/2 cup melted butter
2 large eggs
2 large bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat the oven to 350 degrees.
Add the melted butter and sugar to the mixing bowl and mix for 2-3 minutes.
Peel the bananas and break them into several chunks. Add the bananas, eggs, sour cream, and vanilla to the creamed butter and sugar.
Mix the wet ingredients until the batter is well mixed. Note: There may still be small chunks of mashed bananas in the batter.
Add the flour, baking soda, and salt to the batter. Mix on low speed just until dry ingredients are incorporated. It's important to not over mix.
Prepare the bread pan by rubbing all the sides and bottom of the pan with butter. Then sprinkle the butter with flour, dump out any excess flour that isn't sticking. Note: Only a light layer of butter and flour is needed to prevent the banana bread from sticking.
Pour the batter into the prepared bread pan. Use the spatula to scrape all of the batter out.
Bake the banana bread for 50-60 minutes.
The banana bread will be done when the sides and top of the loaf is a nice golden to dark brown. Place a toothpick into the top and remove it, if there is any batter on the toothpick continue to bake it for another 3-5 minutes.
Place the bread pan on a wire rack and allow it to cool for 5-10 minutes.
Then remove the bread by running a knife between the edge of the banana bread and pan. Turn the bread pan over and the banana bread will fall out. Slice and enjoy!

Notes

Storage:

Allow the bread to cool to room temperature, store the bread in an airtight container up to 1 week. Or place in the freezer for up to 3 months.

Other Ingredients / Different Types:

Buttermilk Banana Bread - exchange the sour cream for the same amount of buttermilk

Greek Yogurt - exchange the sour cream for the same amount of Greek yogurt

Brown Butter - exchange simply melted butter for magical brown butter

Chocolate Chip Banana Bread - add 1/2 cup of chocolate chips (note: dark chocolate is delicious with this recipe)

Banana Nut Bread - add 1/2 cup of walnuts

Mini Muffins - Use a small scoop and fill the muffin holes 3/4 of the way full. Bake at 350 degrees for 14 minutes. Use this silicone mini-muffin pan to remove muffins easily!

Nutrition