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–+ servings
image of ripe bananas sour cream Greek yogurt flour eggs butter sugar baking soda baking powder vanilla extract cinnamon salt walnuts chocolate chips arranged mise en place shot white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

Sour Cream Banana Bread with Cinnamon Swirl

A moist and tender slow cooker banana bread infused with the richness of sour cream and a gooey cinnamon swirl, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 teaspoons Dry Ingredients high-quality

Equipment

  • Slow Cooker
  • large mixing bowl,
  • Medium bowl
  • - Whisk
  • - Spatula

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
Cream the Wet Ingredients
    Add Eggs and Flavorings
      Incorporate Sour Cream
        Combine Wet and Dry
          Prepare the Cinnamon Swirl
            Layer and Swirl in Slow Cooker
              Cook the Bread
                Cool and Serve
                  Serve

                    Nutrition

                    Calories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12g

                    Notes

                    For extra moisture, use bananas that are overripe (black spots). Sour cream can be substituted with Greek yogurt for a tangier version. Add chopped nuts like walnuts for crunch. This slow cooker method yields a tender, non-crumbly bread perfect for easy baking.
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