Kate's Ultimate Peanut Butter & Sour Cream Banana Bread
Indulge in the rich, moist delight of Kate's Ultimate Peanut Butter & Sour Cream Banana Bread. This irresistible quick bread combines the creamy richness of peanut butter with the natural sweetness of over-ripe bananas. Enhanced with tangy sour cream, which adds exceptional moisture, this bread is perfect for breakfast or a snack. The half whole wheat flour blend adds a subtle nuttiness, making it both hearty and satisfying. Allow the loaf to rest for a few days to let the flavors meld for an unparalleled taste experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
all-purpose flour
3/4 cup (sifted)
whole wheat flour
3/4 cup (sifted)
baking soda
1 teaspoon (sifted)
salt
1/4 teaspoon (sifted)
brown sugar
1/4 cup (packed)
creamy peanut butter
1 cup (room temperature)
sour cream
1/2 cup (thick portion only)
egg
1 large (beaten)
mashed bananas
1 1/2 cups (from 5-6 over-ripe bananas)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure easy removal of the bread.
2
In a medium bowl, sift together 1 1/2 cups of your flour blend (half all-purpose, half whole wheat if preferred), 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
3
In a large mixing bowl, cream together 1/4 cup of brown sugar and 1 cup of creamy peanut butter until the mixture is light and fluffy.
4
Gently pour off any liquid from the top of the sour cream container, retaining the thick portion. Add 1/2 cup thick sour cream, 1 beaten egg, 1 1/2 cups of mashed bananas (from about 5 to 6 over-ripe bananas), and 1 teaspoon of vanilla extract to the peanut butter mixture. Mix until well combined.
5
Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated. Avoid over-mixing to keep the bread tender. Scrape the bottom of the bowl to ensure all ingredients are mixed.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake in the preheated oven for 40 minutes. Carefully remove the loaf pan and cover the bread with a double layer of aluminum foil to prevent over-browning.
8
Return to the oven and bake for an additional 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9
Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes.
10
Carefully remove the loaf from the pan and set it on the wire rack to cool completely.
11
For best results, once cooled, wrap the loaf in plastic wrap and aluminum foil. Allow it to rest at room temperature for 3 days to let the flavors develop. After 3 days, refrigerate the loaf to preserve freshness.
12
Slice and enjoy the unparalleled moistness and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Kate's Ultimate Peanut Butter & Sour Cream Banana Bread?
The bread features a rich combination of creamy peanut butter and the natural sweetness of over-ripe bananas, enhanced by tangy sour cream.
How many bananas are required for this recipe?
You will need approximately 5 to 6 over-ripe bananas to make 1 1/2 cups of mashed bananas.
What type of flour is recommended for this bread?
The recipe uses a blend of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour for a hearty, nutty flavor.
What is the purpose of adding sour cream to the batter?
Sour cream adds exceptional moisture and a subtle tang to the bread, resulting in a rich, moist delight.
How should I prepare the sour cream before adding it to the mixture?
Gently pour off any liquid from the top of the sour cream container and use only the thick portion.
What kind of peanut butter should be used?
The recipe calls for 1 cup of creamy peanut butter at room temperature.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What size loaf pan is needed?
A standard 9x5-inch loaf pan is required for this recipe.
How do I prepare the loaf pan?
The loaf pan should be greased and floured to ensure the bread can be easily removed after baking.
How much brown sugar is in the recipe?
The recipe uses 1/4 cup of packed brown sugar.
What are the leavening agents used?
This recipe uses 1 teaspoon of baking soda as the leavening agent.
Why should I sift the dry ingredients?
Sifting the flour, baking soda, and salt together ensures even distribution and removes lumps.
How should the peanut butter and sugar be mixed?
Cream them together in a large mixing bowl until the mixture is light and fluffy.
How many eggs does the recipe require?
One large egg, beaten, is needed.
When should I add the vanilla extract?
Add 1 teaspoon of vanilla extract along with the sour cream, egg, and mashed bananas.
What is the correct way to combine wet and dry ingredients?
Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated to avoid over-mixing.
What happens if I over-mix the batter?
Over-mixing can make the bread tough; stirring just until incorporated keeps the bread tender.
How long is the initial baking period?
Bake the bread uncovered for the first 40 minutes.
Why do I need to cover the bread with aluminum foil?
Covering the loaf with a double layer of foil after 40 minutes prevents it from over-browning while it finishes baking.
How much longer should I bake the bread after covering it with foil?
Bake for an additional 20 minutes after covering with foil.
How can I tell if the banana bread is done?
The bread is done when a toothpick inserted into the center of the loaf comes out clean.
How long should the bread cool in the pan?
Let the loaf cool in the pan on a wire rack for 10 minutes before removing it.
What is the recommended resting period after baking?
For best results, wrap the cooled loaf and let it rest at room temperature for 3 days.
Why is the 3-day resting period suggested?
Resting allows the flavors to meld and develop for an unparalleled taste experience.
How should the bread be stored during the resting period?
Once cooled, wrap the loaf tightly in plastic wrap and then aluminum foil.
Where should the bread be stored after the first 3 days?
After resting for 3 days at room temperature, the loaf should be refrigerated to preserve freshness.
Can I use only all-purpose flour instead of the blend?
Yes, you can use 1 1/2 cups of all-purpose flour, though the whole wheat blend adds a preferred nuttiness.
Does the recipe include salt?
Yes, it includes 1/4 teaspoon of salt, sifted with the other dry ingredients.
Is this bread suitable for breakfast?
Yes, its hearty texture and nutrient-dense ingredients like bananas and whole wheat make it perfect for breakfast or a snack.
What is the total baking time?
The total baking time is approximately 60 minutes.