Lactose Free Sour Cream Banana Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 5 min

Deeply mashed ripe bananas bring natural sweetness and moisture to this loaf, while brown sugar, vanilla, and a hit of cinnamon round out the flavor into something warm and comforting. The batter comes together in two bowls with minimal fuss, folded just until combined so the crumb stays tender rather than dense. Chopped walnuts add a welcome crunch against the soft interior, and the top bakes up deeply golden with a slight spring when pressed. It slices beautifully once cooled, revealing a moist, richly flavored crumb in every piece. This one's a genuinely great pick for a lactose free kitchen, no fuss required to enjoy a slice with your morning coffee.

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Ingredients

10 servings

½ cup (1 stick) unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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
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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