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Welcome to the delightful world of sour milk banana bread, where overripe bananas meet the tangy richness of sour milk to create an incredibly moist and flavorful treat.
Whether you’re an experienced baker or just starting your culinary journey, this collection of 25+ sour milk banana bread recipes offers something for everyone.
From classic variations to innovative twists that incorporate a variety of ingredients like nuts, chocolate, spices, and even fruits, each recipe promises to elevate your baking experience.
Not only does using sour milk add a unique flavor profile, but it also contributes to the tenderness of the bread, making it a perfect choice for breakfast, snacks, or even dessert.
Join us as we explore these delectable recipes that celebrate the versatility and deliciousness of sour milk banana bread.
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25+ Easy and Irresistible Sour Milk Banana Bread Recipes to Savor
In conclusion, sour milk banana bread is more than just a delicious way to use up ripe bananas—it’s a versatile canvas for creativity in the kitchen.
With over 25 unique recipes to choose from, you have the opportunity to experiment with flavors and ingredients that resonate with your taste preferences.
Whether you opt for a classic loaf studded with nuts or a decadent version overflowing with chocolate chips, each recipe invites you to explore the delightful fusion of flavors and textures that sour milk and bananas bring together.
We hope this collection inspires you to bake, share, and enjoy these scrumptious sour milk banana breads with friends and family.
So grab your ingredients, preheat your oven, and embark on a delicious baking adventure today!
Sour Milk Banana Bread with Walnuts
This sour milk banana bread is a delightful twist on the classic recipe, incorporating the rich texture of ripe bananas and the crunch of walnuts. The sour milk adds a unique tang that enhances the flavor profile, creating a moist and tender loaf perfect for breakfast or an afternoon snack. With the added nutrition of walnuts, this banana bread not only tastes great but also offers a boost of healthy fats.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, sour milk, eggs, and vanilla extract to the mixture, stirring until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the chopped walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This sour milk banana bread with walnuts combines a rich, moist texture with the earthy crunch of walnuts. Each bite delivers a balanced sweetness complemented by the slightly tangy flavor of the sour milk, making it an excellent choice for breakfast or a quick snack. Whether enjoyed plain or with a spread of butter, this loaf is sure to impress your family and friends.
Chocolate Chip Sour Milk Banana Bread
Indulge in this chocolate chip sour milk banana bread, a decadent treat that combines the classic flavors of banana bread with rich, melty chocolate chips. The addition of sour milk enhances the moistness of the loaf, ensuring that every slice is tender and delicious. This recipe is a perfect way to use up overripe bananas while satisfying your sweet tooth at the same time.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
This chocolate chip sour milk banana bread is an irresistible combination of flavors and textures. The creamy sweetness of the bananas paired with the richness of chocolate makes it a delightful dessert or a special breakfast treat. The sour milk not only keeps the bread moist but also elevates the overall flavor, creating a comforting and satisfying loaf that’s sure to be a hit with both kids and adults alike.
Cinnamon Swirl Sour Milk Banana Bread
Elevate your banana bread game with this cinnamon swirl sour milk banana bread. The layers of cinnamon sugar create a beautiful swirl that adds a delightful spice to the sweet banana flavor. The sour milk contributes to the loaf’s moistness while balancing the sweetness, resulting in a deliciously aromatic and flavorful bread that’s perfect for any time of day.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for the swirl)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the mashed bananas, sour milk, eggs, and vanilla extract, mixing until smooth.
- In another bowl, combine the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix the additional sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the top, then add the remaining batter and top with the remaining cinnamon-sugar mixture. Use a knife to swirl the batter gently.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
This cinnamon swirl sour milk banana bread is a delightful blend of flavors that will fill your kitchen with an irresistible aroma as it bakes. The cinnamon swirl not only adds visual appeal but also enhances the flavor, making each slice a perfect balance of sweet and spicy. Whether enjoyed warm with a pat of butter or at room temperature, this banana bread is sure to become a favorite in your household, perfect for brunches, snacks, or even as a quick breakfast on busy mornings.
Nutty Sour Milk Banana Bread with Almonds
This nutty sour milk banana bread features the delightful crunch of almonds, adding both flavor and texture to the classic recipe. The tangy sour milk not only moistens the bread but also complements the sweetness of the ripe bananas beautifully. This bread is perfect for breakfast, a mid-afternoon snack, or even as a dessert paired with a cup of tea or coffee.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped almonds (toasted for extra flavor)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped almonds until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This nutty sour milk banana bread with almonds is a delightful combination of textures and flavors. The slight crunch of the toasted almonds pairs beautifully with the moist, sweet banana bread, while the tang of the sour milk adds depth to the taste. Each slice is not only satisfying but also packed with nutrients, making it a wholesome choice for breakfast or a snack. Enjoy it plain or spread with a bit of cream cheese for an added layer of creaminess!
Coconut Sour Milk Banana Bread
Transport yourself to a tropical paradise with this coconut sour milk banana bread. The rich flavor of shredded coconut paired with the sweetness of ripe bananas creates a wonderfully moist and fragrant loaf. The sour milk balances the sweetness while enhancing the texture, making this banana bread a perfect treat for any coconut lover.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, sour milk, eggs, and vanilla extract, mixing until combined.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This coconut sour milk banana bread is a delightful twist on the traditional recipe, bringing a tropical flair to your kitchen. The combination of bananas and coconut creates a rich, flavorful loaf that is moist and aromatic. It’s perfect for breakfast, served with butter or cream cheese, or as a delicious dessert. Each slice offers a little taste of paradise, making it a great choice for brunches or special occasions.
Lemon Zest Sour Milk Banana Bread
Brighten your day with this lemon zest sour milk banana bread, where the freshness of lemon complements the sweetness of bananas in a delightful way. The addition of sour milk enhances the loaf’s moisture and flavor, while the lemon zest adds a refreshing twist. This recipe is perfect for those who enjoy a citrusy flair in their baked goods.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Juice of 1 lemon (about 2 tablespoons)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Stir in the mashed bananas, sour milk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This lemon zest sour milk banana bread is a delightful balance of flavors, combining the sweet taste of bananas with the bright zing of lemon. Each slice offers a refreshing taste that is perfect for any occasion, whether enjoyed as a breakfast treat or an afternoon snack. The sour milk enhances the moisture and flavor of the bread, making it an unforgettable addition to your recipe collection. Serve it plain, or for an extra touch, drizzle a simple lemon glaze on top for a burst of sweetness.
Peanut Butter Sour Milk Banana Bread
Indulge in this peanut butter sour milk banana bread, which combines the rich, nutty flavor of peanut butter with the sweetness of ripe bananas. The addition of sour milk adds moisture and depth to the bread, creating a delightful loaf that’s perfect for breakfast or as a snack. This recipe is a fantastic way to elevate the classic banana bread, especially for peanut butter lovers.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped peanuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until well combined.
- Add the mashed bananas, sour milk, eggs, and vanilla extract, stirring until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If desired, fold in the chopped peanuts for added texture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This peanut butter sour milk banana bread offers a delightful combination of flavors that will satisfy your cravings for both sweetness and nuttiness. The creamy texture of the peanut butter melds beautifully with the moist banana bread, while the sour milk keeps each slice tender. Whether enjoyed plain, toasted, or with a spread of additional peanut butter, this loaf is sure to be a hit with friends and family alike.
Zucchini Sour Milk Banana Bread
Add a nutritious twist to your banana bread with this zucchini sour milk banana bread. Combining the moisture of ripe bananas with the subtle flavor of zucchini, this recipe creates a wonderfully soft and fluffy loaf. The sour milk enhances the bread’s texture, making it an excellent choice for breakfast or as a healthy snack option.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1 medium zucchini, grated and excess moisture squeezed out
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar, mixing until well combined.
- Stir in the mashed bananas, sour milk, grated zucchini, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This zucchini sour milk banana bread is a fantastic way to sneak in some extra vegetables while enjoying a delicious treat. The moisture from both the bananas and zucchini creates an exceptionally tender bread, while the subtle hints of cinnamon enhance the overall flavor. Each slice is perfect for a quick breakfast, a lunchbox addition, or an afternoon snack, making it a versatile and nutritious option for any time of day.
Carrot Cake Sour Milk Banana Bread
Enjoy a unique fusion of flavors with this carrot cake sour milk banana bread. This recipe combines the sweetness of bananas with the warm spices and textures of a classic carrot cake. The addition of sour milk makes the bread incredibly moist, while the carrots add a lovely sweetness and nutrition, resulting in a delightful loaf that’s perfect for breakfast or dessert.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
- Stir in the mashed bananas, sour milk, grated carrots, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If desired, fold in the chopped walnuts or pecans for added crunch.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This carrot cake sour milk banana bread is a delightful fusion that brings together the best of both worlds. The sweetness of the bananas and carrots, along with the warmth of the spices, creates a comforting loaf that’s sure to please. Perfect for breakfast, dessert, or as an afternoon treat, each slice offers a satisfying blend of flavors and textures, making it an excellent addition to your baking repertoire.
Maple Pecan Sour Milk Banana Bread
Indulge in the rich, warm flavors of this maple pecan sour milk banana bread. With the sweetness of ripe bananas paired with the nutty crunch of pecans and the distinctive flavor of maple syrup, this loaf is perfect for those who appreciate a delightful twist on traditional banana bread. The addition of sour milk ensures a moist and tender crumb, making each slice irresistible.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (toasted for extra flavor)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, and maple syrup, whisking until smooth.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This maple pecan sour milk banana bread is a delightful treat that combines sweet and nutty flavors in a wonderfully moist loaf. The maple syrup adds a rich depth of sweetness, while the pecans provide a satisfying crunch. Enjoy it as a decadent breakfast, a snack, or even dessert. Each slice pairs beautifully with a pat of butter or a drizzle of additional maple syrup for an indulgent experience.
Chai Spiced Sour Milk Banana Bread
This chai spiced sour milk banana bread brings the warm, aromatic spices of chai tea into a delicious loaf. Infused with flavors like cinnamon, cardamom, and ginger, this banana bread is perfect for cozy mornings or as a delightful afternoon treat. The sour milk enhances the moisture of the bread while balancing the spices, resulting in a comforting and flavorful dessert.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This chai spiced sour milk banana bread is a unique and flavorful twist on the traditional recipe. The aromatic spices create a warm and inviting scent, making it a perfect addition to your fall baking repertoire or any time you crave something cozy. Each slice is tender and flavorful, and it pairs wonderfully with a cup of chai tea or coffee for a delightful afternoon pick-me-up.
Berry Blast Sour Milk Banana Bread
Brighten your day with this berry blast sour milk banana bread, packed with fresh berries that add a burst of flavor and color. The combination of sweet ripe bananas and juicy berries makes this loaf not only delicious but also visually appealing. The sour milk contributes to the moist texture, ensuring that each bite is tender and delightful.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mixed berries (such as blueberries, raspberries, and chopped strawberries)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until well combined.
- In another bowl, mix together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mixed berries, taking care not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This berry blast sour milk banana bread is a refreshing take on the classic recipe, combining the natural sweetness of bananas with the tartness of fresh berries. Each slice is a delightful treat, perfect for breakfast, brunch, or as a sweet snack. The vibrant colors and flavors make this banana bread a favorite among family and friends, and it’s a wonderful way to celebrate the bounty of seasonal berries. Enjoy it plain or with a dollop of whipped cream for an extra special touch!
Chocolate Chip Sour Milk Banana Bread
Indulge your sweet tooth with this chocolate chip sour milk banana bread. The combination of ripe bananas and semi-sweet chocolate chips creates a deliciously rich and moist loaf. The sour milk not only enhances the flavor but also adds a delightful tenderness to each slice. This recipe is perfect for dessert or a special breakfast treat.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until combined.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This chocolate chip sour milk banana bread is a delightful indulgence, perfect for any chocolate lover. The sweetness of the bananas perfectly complements the rich chocolate, making each bite a treat. Whether enjoyed warm with a cup of coffee or as an afternoon snack, this bread is sure to satisfy your cravings. Feel free to serve it plain, or with a scoop of ice cream for an extra decadent dessert!
Apple Cinnamon Sour Milk Banana Bread
Combine the best of two beloved baked goods with this apple cinnamon sour milk banana bread. The sweet and tart flavors of fresh apples, along with a touch of cinnamon, elevate the classic banana bread to new heights. This moist loaf is perfect for breakfast or as a cozy snack any time of the day.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1 cup peeled and chopped apples (about 1 medium apple)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar until well mixed.
- Stir in the mashed bananas, sour milk, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped apples, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This apple cinnamon sour milk banana bread is a warm and comforting treat that beautifully marries the flavors of autumn. The combination of bananas and apples creates a moist loaf, while the cinnamon and nutmeg add a cozy aroma that fills your kitchen. Enjoy a slice for breakfast or as a delightful snack throughout the day, perhaps with a cup of hot cider or tea for a perfect pairing.
Pumpkin Spice Sour Milk Banana Bread
Embrace the flavors of fall with this pumpkin spice sour milk banana bread. Combining the rich flavors of pumpkin puree with ripe bananas, this recipe creates a moist and spiced loaf that is perfect for any season. The addition of sour milk ensures a tender crumb, making this bread a delightful treat for breakfast or dessert.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup sour milk
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon each of cinnamon, nutmeg, and ginger)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Stir in the mashed bananas, sour milk, pumpkin puree, eggs, and vanilla extract until well combined.
- In another bowl, mix together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin spice sour milk banana bread is a delightful way to enjoy the seasonal flavors of pumpkin and banana. Each slice is incredibly moist and flavorful, making it a wonderful addition to your fall baking collection. Serve it warm with a pat of butter or enjoy it plain as a cozy snack any time of day. This bread is sure to become a favorite for those crisp autumn mornings!
Note: More recipes are coming soon!