Looking for the perfect No-Sour-Cream Banana Bread recipe? You’ve come to the right place! This delicious banana cake recipe delivers all the moisture and flavor you crave without requiring a single spoonful of sour cream. Whether you’re out of sour cream or simply prefer not to use it, this recipe proves you can still achieve that perfect texture and taste that makes banana bread so irresistible.
Nutritional Benefits
Before we dive into the recipe, let’s take a look at why banana bread can be a nutritious addition to your diet. Bananas provide essential nutrients like potassium, vitamin B6, and fiber, making this treat more than just delicious!
| Nutrition (per slice) | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 38g |
| Protein | 3g |
| Fat | 6g |
| Sugar | 18g |
| Fiber | 2g |
| Potassium | 230mg |
Ingredients & Substitutions
The beauty of this No-Sour-Cream Banana Bread lies in its simple, accessible ingredients. Here’s what you’ll need and potential substitutes if you’re missing something:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 3 ripe bananas, mashed | Main flavor, moisture, natural sweetness | Applesauce (¾ cup) + ¼ tsp banana extract |
| ½ cup unsalted butter, melted | Richness, moisture | Vegetable oil, coconut oil, or applesauce |
| ¾ cup granulated sugar | Sweetness | Brown sugar, coconut sugar, or ⅔ cup honey |
| 2 large eggs | Structure, binding | Flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water) |
| 1 tsp vanilla extract | Flavor enhancement | Almond extract or maple syrup |
| 2 cups all-purpose flour | Structure | Whole wheat flour or 1:1 gluten-free flour blend |
| 1 tsp baking soda | Leavening | 1 Tbsp baking powder |
| ½ tsp salt | Flavor enhancement | Sea salt or kosher salt |
| ½ cup Greek yogurt | Moisture (replaces sour cream) | Plain yogurt, buttermilk, or ½ cup milk + 1 Tbsp lemon juice |
| ½ cup chopped walnuts (optional) | Texture, flavor | Pecans, chocolate chips, or dried fruit |
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Rubber spatula
- Fork or potato masher (for bananas)
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Follow these simple steps to create the perfect moist banana bread without using a drop of sour cream:
1. Preheat and Prepare: Set your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some hanging over the sides for easy removal. Alternatively, grease the pan well with butter or cooking spray.
2. Mash the Bananas: In a medium bowl, thoroughly mash the ripe bananas with a fork or potato masher until smooth with just a few small lumps remaining. The riper the bananas, the sweeter and more flavorful your No-Sour-Cream Banana Bread will be.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and Greek yogurt until the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Create the Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread tough. Fold in the nuts if using.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely before slicing for the best texture.
Troubleshooting & Pro Tips
- Bread sinking in the middle? Your oven temperature might be too high, or you may have opened the oven door too early in the baking process.
- Too dense? You might have overmixed the batter or used bananas that weren’t ripe enough. The darker and spottier the bananas, the better!
- Pro tip: For an extra special touch, sprinkle the top with a bit of turbinado sugar before baking for a delightful crunch.
- Perfect ripeness: The best bananas for this recipe are very ripe with plenty of black spots. If your bananas aren’t ripe enough, place them in a paper bag with an apple overnight to speed up the process.
- Even baking: Tent the bread with foil during the last 15-20 minutes if the top is browning too quickly while the center remains uncooked.
Storage & Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extends shelf life to about 1 week.
- Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Make ahead: The batter can be prepared up to a day in advance and kept in the refrigerator until ready to bake.
- Slices: Freeze individual slices with parchment paper between them for quick, on-demand treats.
Conclusion
This No-Sour-Cream Banana Bread proves that you don’t need sour cream to create a perfectly moist, flavorful loaf. By using Greek yogurt as a substitute, you maintain that tender crumb and rich taste that makes banana cake recipes so beloved. Whether you’re enjoying a slice with your morning coffee, as an afternoon pick-me-up, or a comforting dessert, this banana bread delivers satisfaction in every bite.
FAQ
Can I make this recipe vegan?
Yes! Replace eggs with flax eggs, butter with coconut oil or vegan butter, and use plant-based yogurt instead of Greek yogurt.
How do I know when my banana bread is done?
Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but not wet batter.
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin tin and bake at 350°F for 20-25 minutes.
Why is my banana bread dry?
You may have used too much flour or overbaked it. Measure flour by spooning it into measuring cups rather than scooping directly from the container.
Can I reduce the sugar?
Yes, you can reduce it by up to ¼ cup without significantly affecting the texture, especially if your bananas are very ripe.
Is there a way to make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
Follow me on Pinterest for more No-Sour-Cream Banana Bread. If you love baking with bananas, you might also enjoy my Super Moist Banana Bread recipe that takes things to the next level.
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