A freshly baked loaf of banana bread is always a nice gift to give or receive. It’s a perfect holiday gift and a special treat for your weekly breakfast menu.

Banana bread is eaten up too quickly in my home, so I don’t usually freeze it, but I have known others who have great success freezing banana bread.

Loaded sour cream banana bread is a favorite treat for children and grownups alike! Take it to a party as an appetizer or eat it as an evening snack with a tall glass of milk! Believe me, this bread is called loaded banana bread for a reason. With cacao (chocolate) chips, raisins, and almonds, it is packed with flavor; plus it’s heavy enough to fill up an empty tummy!

Kristin's Loaded Sour Cream Banana Bread

Tap to watch me make Loaded Banana Bread…

Ingredients for Loaded Sour Cream Banana Bread:

4 or 5 ripe bananas
4 Tbsp. melted butter
2 eggs
3 tsp. baking powder
3 tsp. vanilla
1/2 tsp. salt
1/2 c. of light sour cream or plain 0% fat Greek yogurt (substitute: 4 oz., 1/3 less fat cream cheese)

1/4 c. coconut or date sugar
2 c. flour (organic unbleached all-purpose flour)

Extras to Add:

1/2 c. cacao chips (72% cacao dark chocolate chips or chocolate chips of your choice)
1/2 c. sliced almonds
1 c. raisins or golden raisins

Loaded Sour Cream Banana Bread with Chocolate Chips, Almonds, Yellow Raisins, and Dried Cranberries

Recipe Steps to Prepare and Bake Loaded Sour Cream Banana Bread:

Soften butter in the microwave.
Mix together bananas, butter, eggs, baking powder, vanilla, salt, sour cream (Greek yogurt), and coconut/date sugar. I use a blender to mix ingredients.
Stir in flour until mixture thickens.
Add ingredients of your choice: cacao (chocolate) chips, sliced almonds, and/or raisins.
Preheat oven to 400 degrees Fahrenheit. Pour banana bread mixture into a baking dish. I coat my baking dish with a light layer of avocado oil or butter to prevent sticking. Parchment paper is also an option.
Approximate baking time is 45 minutes or until the center is fully baked. Cool and cut into large slices.

Originally Published: November 12, 2018