We took advantage of ripe bananas to make these mini banana bread loaves. Our counter has a basket that I love to always have bananas and apples in. The bananas are either a hit for the week and gone in a flash or they linger and create opportunities for banana baked goods. It feels like a good day when we can take advantage of them. ❤

This recipe is slightly different than the other recipe on my blog. This recipe has sour cream, butter and 2 bananas where the other recipe doesn’t have butter or sour cream and uses 4 bananas. These were really tasty and I would love to make both recipes on the same day and compare to see which one is the family favorite. Our middle kiddo loved these and I’m sure would be a big help in the prep work for our tasting test adventure.

Let’s Get Crafty!

Ingredients:
1/4 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup mashed bananas (this was 2 for us)
1/2 cup sour cream
2 1/4 cups flour
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325 for higher altitude.

Combine the softened butter and sugar until soft and then add in the eggs and combine well. We used our standing mixer for this part.

Add in the bananas and sour cream. We didn’t separately mash the bananas and just let the mixer do the work but if you don’t like little banana pieces in your banana bread, you can easily mash them up good before adding them.

Combine the dry ingredients in a separate bowl and then gently add into the wet mixture until combined well.

Pour the batter into the 4 prepared mini loaf pans and bake for 35-40 minutes or until a toothpick comes out clean. We did 35 minutes today on the bottom rack in our oven and next time I might try just a couple minutes less.

If you would like to bake one large loaf rather than mini loaves bake for 50-60 minutes. If the top begins to brown cover with aluminum foil.

Happy Sunday Funday. Hope everyone has a blessed day.