Kids Can Cook: Sour Cream Banana Bread
In this new temporary normal of seclusion and quarantine, baking in my kitchen is looking a little different. I’m taking more time to bake with my kids, and choosing recipes that use what I have on hand, to avoid extra trips out. My sour cream banana bread has been on regular rotation, and has become something my kids love helping me make (and eat)!
Banana bread is a baking staple, I consider it the comfort food of quick breads. The aroma is nostalgic and calming. It reduces food waste by using the browned bananas everyone is avoiding. It can be made into a loaf, muffins, squares, or even fun mini bundts! This is a fantastic recipe for kids and baking newbies to make, because there’s a lot of room for error. Meaning, it’s pretty hard to mess up!
Sour Cream Banana Bread Tips…
The first step is creaming the butter and sugar. This will take a few minutes, but don’t worry, there’s something about using the electric mixer that seems to defy kids’ normal attention spans! Once that mixture is smooth, the eggs, vanilla, sour cream, and mashed bananas can be creamed in. As you can see, getting to use the electric mixer was clearly the kids’ favorite part!
Just kidding! THIS was their favorite part! Lol!
I recommend sifting the flour, salt, and baking soda. Full disclosure: I used to be a habitual non-sifter, so I get it if you want to skip that step. However, sifting minimizes the total mixing needed (among other things), which means we end up with a softer, more tender bite. Food for thought, in case you’re a sifter-skipper like me, it’s not too late to change your ways! 😜
This is my go-to banana bread because of the sour cream. Baking with sour cream provides moisture without thinning a batter, and adds to the fat content which makes it richer. On the scientific side, sour cream helps control the browning process while aiding in activating the baking soda. To me, a banana bread recipe without sour cream is incomplete!
Kids in the kitchen…
As I’ve recently shared, getting kids involved in the kitchen has endless benefits! One is experiencing scientific transformations that occur. In this recipe, they will see familiar ingredients change form. A whole banana is mashed to a thick, sticky puree, and then baked into the bread. Pourable, cream colored batter goes in the oven, and a firm, dark brown bread comes out. Ask your kids to make predictions, and then see if they came true! Cooking is an essential life skill that can also be a fun learning experience!
3 Printable Activity Sheets for kids…
I’ve created three activities to go along with this sour cream banana bread recipe! The first activity gets them drawing! Half of the ingredient picture is missing, they’ll draw in the missing half!
On the second page they will fill in missing words to complete the recipe steps. They can then use this correctly completed sheet to make the bread!
The last sheet lets them circle what foods they think would taste good added in banana bread, and “X” out what they don’t! This one can be silly with younger kids, and might inspire older kids to experiment with one or more of their “likes” in future bakes!
Please share your results with us by dropping a comment here or posting in Rachel’s Kitchen Conversations Facebook group! We love to celebrate and be inspired by everyone’s baking successes!
Have suggestions for future Kids Can Cook series? What activities or recipes would your kids enjoy making? Let me know by leaving a comment on this post or emailing me at thesumofallsweets@gmail.com!
Sour Cream Banana Bread
Ingredients
- 112 g butter room temperature
- 210 g sugar
- 100 g eggs room temperature
- 3 g vanilla
- 126 g sour cream
- 240 g very ripe banana mashed (see note above)
- 212 g cake flour
- 5 g baking soda
- 1/2 t salt
Instructions
- Wash hands, preheat oven to 350*, and get all tools and ingredients out.
- Spray loaf pan (or shaped pan of choice).
- In a medium bowl, cream butter and sugar together until light and fluffy.
- Add vanilla. Crack eggs in separate bowl, then pour into butter mixture. Mix until completely incorporated.
- Add sour cream and mix well.
- Add mashed bananas and mix on medium until mixture is completely smooth.
- Sift together flour, baking soda and salt. Add to bowl and mix only until incorporated. Do not mix more than necessary!
- Pour batter into pan and place in oven. Set oven for 60 minutes.
- Bake until toothpick comes out clean. Let cool on rack for 15 minutes before turning out of pan.
- Cool completely before storing.
I pinned this to try with my little, thanks for the printouts too!
Tiff, that’s awesome! Please let us know how it goes! I hope your kiddo enjoys the whole project! 🙂
I plan to make this with my grandbabies. They will love it
That sounds like so much fun, Irene! I hope you all create wonderful memories making this together!
My fifth-grade daughter did the activity sheets. She liked the second one the best, and so did I. I liked how it walked kids through a typical recipe process. My daughter really liked the idea of getting kids involved in the kitchen, and she’d like to try a blind taste test some time. That could be fun! Cudos to Rachel for promoting fun family activities!
I’m so glad she enjoyed it, and I absolutely LOVE her idea of a blind taste test! That would be so fun! Thanks for sharing, Rachelle!