Can I substitute buttermilk or Greek yogurt for sour cream?
Yes, use buttermilk or Greek yogurt as a substitute for sour cream. Greek yogurt can be a direct measure-for-measure ingredient substitute, but buttermilk is more finicky. To use buttermilk in this sour cream banana bread recipe, omit the 1/2 cup of sour cream and use 2/3 cup of buttermilk and take away about 3 scant tablespoons of mashed bananas.
How can I quickly ripen bananas?
Luckily, there’s no need to hold off on baking this banana bread because your bananas aren’t ripe yet. There are a few different ways to ripen bananas quickly. If you need them ripened today, we recommend baking them in a 250° oven on a baking sheet until the skins turn brown and the flesh is soft, 15 to 20 minutes.
Or, use the microwave! Poke holes all over your bananas, place them on a microwave-safe plate and nuke them until they reach the desired level of softness. Do this in 30-second bursts.
Watch How to Make Sour Cream Banana Bread
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 medium ripe bananas, mashed
1/2 cup sour cream
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
Directions
1
Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in eggs. Add bananas, sour cream and vanilla. Mix until blended. In a bowl, whisk flour, baking soda, baking powder, salt and, if desired, cinnamon; stir into banana mixture just until combined. Transfer to a greased 9×5-in. loaf pan.
2
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 piece: 187 calories, 8g fat (5g saturated fat), 44mg cholesterol, 225mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
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