Cream Cheese Banana Bread with Sour Cream
Adding sour cream and cream cheese to the batter gives this banana bread a soft, rich crumb that stays moist for days. A hint of cinnamon and vanilla rounds out the sweet banana flavor. Enjoy a slice for breakfast, with coffee or as an afternoon snack.
Preparation Steps
Heat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch (23 x 13 cm) loaf pan, or line it with parchment.
Whisk the flour, baking soda, salt and cinnamon in a medium bowl.
In a large bowl, beat the butter and sugar for 2 to 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
In another bowl, mash the bananas with the sour cream and cream cheese until fairly smooth.
Mix the banana mixture into the butter mixture, then fold in the dry ingredients just until no flour is visible.
Pour the batter into the pan and bake for 60 to 70 minutes, until a toothpick in the center comes out clean. Cover loosely with foil after 45 minutes if the top is browning too fast.
Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.
Tips & Variations
- The riper the bananas, the sweeter and more flavorful the bread; heavily speckled or black-skinned ones are ideal.
- Fold in 1/2 cup (60 g) chopped walnuts or chocolate chips with the flour.
- Wrap and keep at room temperature for up to 2 days or in the fridge for up to 5 days, or freeze slices for up to 3 months.
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