Sour Cream Banana Bread is a sweet, classic bread with a crisp-edged crust and a tender crumb. Spread with butter or sliced and eaten just as is, banana bread is a delightful and delicious quick bread that my whole family loves.

Sour Cream Banana Bread

I baked this as muffins the first time I made it and we liked them so much that the muffins disappeared in 24 hours. My youngest begged for more after his nap this afternoon and that was all the excuse I needed to bake another batch.

This banana bread recipe comes together in just minutes. If you choose to make muffins instead of a loaf, it will be in and out of the oven in under 20 minutes. A loaf takes just under an hour.

Slathered with butter and still warm from the oven, this was a delicious treat that completely and totally ruined my appetite for dinner. I have no complaints about that. None at all.

Banana Bread with Sour Cream

If you’ve never made a banana bread recipe using sour cream, you’re in for a treat! Sour cream is the secret to a moist and tender banana bread.

It adds flavor and moisture, keeping the bread or muffins from getting too dry, tough, or crumbly on the inside.

Got overly ripe bananas? This recipe is the most delicious way to use up those bananas that are going brown. The high sugar content and moisture of very ripe bananas will make your bread sweet and full of banana flavor.

If you have more than a few bananas lying around you need to use, go ahead and make a couple loaves of this bread at ones (or a few batches of muffins). It freezes well and no one ever regretted having extra banana bread around!

The crust of this bread is just slightly crispy and the contrast between the crisp crust and tender bite of the inside is heavenly. 

Pineapple coconut cake is a rich white cake full of pineapple flavor and just a hint of coconut, layered with a velvety smooth, indulgent coconut cream cheese frosting and sprinkled with toasted coconut. It’s the perfect dessert for coconut and pineapple lovers alike. 

Pineapple Coconut Cake

Handy canned pineapple and a splash of coconut milk make this special cake reminiscent of a Pina Colada. You already know how much I love a well-stocked pantry and these are two foods that you will always find in my kitchen.

This is not your average pineapple cake. The pineapple is pureed and mixed into the actual white cake batter so you get the tropical flavor in every bite. The resulting batter was so moist and pineapple-y that I could hardly believe it.

Coconut Frosting

In a nod of understanding to all of the people who can’t get past the texture of coconut, this is a smooth frosting flavored with creamy coconut milk. This gives the frosting a subtle coconut taste without the texture that some might find off-putting.

The higher fat content in canned coconut milk makes the frosting nice and creamy. Use the full fat variety of canned coconut milk rather than the lite or reduced-fat versions for the best results.

The coconut milk gets blended with cream cheese and powdered sugar to become a creamy sweet cake frosting that’s worth licking the spoon for. Please note that refrigerated coconut milk will not work in this recipe.

When making the easy coconut cake frosting, be sure to only beat the cream cheese in with the rest of ingredients until just combined. If you beat it for too long, the icing is prone to become runny no matter how much more powdered sugar you add.

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