Gluten Free Sour Cream Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 5 min
4.6(25)
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Learn more →Ingredients
10 servings
- ½ cup (1 stick) unsalted butter
- 3 very ripe medium bananas (about 1 ½ cups mashed)
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and set aside.
- 2
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
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