If you have sour cream — you MUST make these banana muffins

This week, I tried a slightly-modified sour cream banana bread recipe — as Sour Cream Banana Bread AND Muffins. SO. GOOD. If you have been picking yourself up sale bananas and sour cream lately, you have to try this!

Sour Cream Banana Bread and Muffins

Ingredients

scant 1/4 C white sugar
1 tsp cinnamon
1/2 cup butter
1 cup white sugar
2 eggs
4 very ripe bananas, mashed
1 (16 ounce) container sour cream
1 + a heaping 1/4 teaspoons vanilla extract
1 + a heaping 1/4 teaspoons ground cinnamon
heaping 1/4 teaspoon salt
2 teaspoons baking soda
3 cups all-purpose flour
1 cup chopped walnuts (optional)
Chocolate chips (optional)

Directions

1. Preheat oven to 325 degrees. Grease 2 loaf pans. In a small bowl, stir together scant 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture, save the rest to sprinkle on top.

2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts and/or chocolate chips (if using). Divide into prepared pans. Sprinkle leftover cinnamon sugar on top.

3. Bake loaf for 1 hour or until a toothpick inserted in center comes out clean. If making muffins, bake for 25 minutes or until toothpick comes out clean.

This made one small loaf pan and 18 muffins. I added chocolate chips to the muffins and cooked them separately. This is about 2/3 of the recipe cooked at a slightly higher temperature and with half the proportional sugar. (It was still plenty sweet and you could probably cut it a bit more with no problems.)

Note: This is something you could probably freeze some sour cream for later, too. Frozen sour cream is fine, except the texture is off (it gets cottage cheese-y). If you’re going to use it to blend into recipes, that shouldn’t matter so much, but you probably wouldn’t want to use it as a condiment.