Breakfast

Paula Deen’s Banana Bread with Sour Cream

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Why Make This Paula Deen’s Banana Bread with Sour Cream

There’s something undeniably comforting about banana bread. Paula Deen’s version takes this classic treat to new heights with the addition of sour cream. This key ingredient lends a moist and tender crumb, making each slice melt-in-your-mouth delicious. The sweet, fragrant aroma that wafts through your kitchen as it bakes is simply irresistible. Whether you enjoy it warm with a pat of butter, as a midday snack, or paired with your morning coffee, this banana bread is sure to please.

How to Make Paula Deen’s Banana Bread with Sour Cream

Making Paula Deen’s banana bread is a straightforward process that anyone can master. You’ll combine familiar ingredients to create a batter that’s sweet and satisfying. The recipe is perfect for using up overripe bananas, and it allows for a bit of flexibility with ingredients. Follow along, and soon you’ll have a loaf that will have everyone coming back for seconds.

Ingredients:

1 cup granulated sugar
1/3 cup oil (vegetable or canola oil works well)
2 large eggs
3 ripe bananas (mashed)
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix together granulated sugar, oil, and eggs until well combined.
Mash the ripe bananas and stir them into the mixture.
Add the sour cream and vanilla extract, mixing thoroughly.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; the batter should be a bit lumpy.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing and serving.

Nutritional Information

Per serving (1 slice, approximately 1/10 of the loaf):

Calories: 200
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 110mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 15g
Protein: 3g

How to Serve Paula Deen’s Banana Bread with Sour Cream

Banana bread is a delightful treat for any time of day. Serve it warm with a dollop of butter for breakfast or brunch. For a sweet afternoon snack, enjoy it with a drizzle of honey or a smear of cream cheese. You can also slice it up for dessert and pair it with a scoop of vanilla ice cream for a decadent touch. This banana bread is versatile enough to be the star of your next gathering, whether it’s a family get-together or a casual coffee date.

How to Store Paula Deen’s Banana Bread with Sour Cream

To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, consider freezing the bread. Wrap individual slices or the entire loaf in foil or freezer-safe plastic and store in the freezer for up to 3 months. Thaw at room temperature or warm it briefly in the oven when you’re ready to enjoy it again.

Expert Tips for Perfect Paula Deen’s Banana Bread with Sour Cream

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Don’t overmix: To avoid a dense loaf, mix just until the dry ingredients are incorporated – lumps are okay!
Check for doneness: Ovens can vary, so start checking your bread at the 60-minute mark to avoid overbaking.
Add-ins: Consider adding chopped walnuts or chocolate chips for extra flavor and texture.

Delicious Variations

Nutty Banana Bread: Fold in 1/2 cup of chopped walnuts or pecans for a satisfying crunch.
Chocolate Chip Banana Bread: Stir in a cup of semi-sweet chocolate chips for a sweet twist.
Spiced Banana Bread: Add 1 teaspoon of cinnamon or nutmeg for a warm, cozy flavor.
Tropical Banana Bread: Mix in 1/2 cup of shredded coconut and 1/4 cup of crushed pineapple for a tropical vibe.

Frequently Asked Questions

1. Can I use frozen bananas?
Absolutely! Just make sure to thaw them and drain any excess liquid before mashing. Using frozen bananas can enhance the sweetness and moisture of your bread.

2. What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk. Both will maintain the moisture and tangy flavor.

3. How can I tell when the banana bread is done?
A toothpick inserted into the center should come out clean or with only a few crumbs attached. If it comes out wet, give it a few more minutes in the oven.

Conclusion

Paula Deen’s Banana Bread with Sour Cream is a delightful recipe that brings comfort and joy to any kitchen. With its rich flavor and tender texture, this banana bread is perfect for snacking or sharing with friends and family. Whether you’re using up ripe bananas or simply craving something sweet, this recipe won’t disappoint. Would you like to give it a try? Share your baking experience and let us know how much you enjoyed it! Happy baking!