Kate's Moistest Peanut Butter Sour Cream Banana Bread Ever

"Sour cream makes this loaf super moist. Very peanut buttery and naturally sweetened with over-ripe bananas and a small amount of added brown sugar."
 
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photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 9
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F degrees. Grease and flour a 9" by 5" loaf pan.
  • Sift flour, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together brown sugar and peanut butter until fluffy.
  • When measuring sour cream, pour liquid off the top of sour cream, and use thick sour cream on bottom of container. Add thick sour cream, egg, mashed bananas, and vanilla to the peanut butter mixture, and mix well.
  • Add flour mixture to peanut butter mixture, and mix just until combined while scraping bottom of bowl. Pour into prepared loaf pan.
  • Bake for 40 minutes. Remove from oven and cover with double layer of aluminum foil to prevent excess browning. Return to oven and bake for 20 minutes more, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack.
  • Remove from pan and allow to cool completely on a wire rack. When cool, wrap in plastic wrap and aluminum foil and allow to set for 3 days at room temperature to combine flavors before cutting or consuming (Setting for 3 days makes the loaf moister and tastier). Then, refrigerate.

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Reviews

  1. Great recipe. I was skeptical of only 1\4 cup brown sugar but it's sweet enough. I tend to weigh bananas because they vary so much in size so 1 and 1\2cups is between 10&11 ounces peeled bananas. I was short bananas so I made up the difference in volume with some vanilla instant pudding made with water that I waited to set and just added enough to make the correct volume of bananas called for. Personally I am going to toast and spread some Hershey's chocolate spread on it.
     
  2. Kate, this is awesome, I love it! Perfect blend of flavors, great texture (this is somebody who grew up on peanut butter/banana sandwiches!). The sour cream balances everything beautifully. I used all-purpose flour and whole wheat flour. Thanks for your recipe. I will be making it often!
     
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RECIPE SUBMITTED BY

<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
 
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