Moist Banana Bread with Sour Cream (Printable)
Rich, tender banana bread with sour cream for extra moisture and flavor. Perfect for breakfast or dessert.
# What You’ll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 cup sour cream
05 - 1 teaspoon vanilla extract
06 - 3 large ripe bananas, mashed (about 1 1/3 cups)
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Optional Add-Ins
10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup chocolate chips
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then mix in the sour cream and vanilla extract until well combined.
04 - Stir in the mashed bananas until incorporated.
05 - In a separate bowl, whisk together the flour, baking soda, and salt.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
07 - Fold in nuts or chocolate chips, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
10 - Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The sour cream creates an impossibly moist crumb that stays fresh for days
- It comes together in one bowl with minimal fuss, perfect for lazy weekend baking
02 -
- Overmixing once you add the flour will make your bread tough, so stop as soon as you see no more dry flour
- Every oven is different, so start checking at 50 minutes and cover with foil if the top browns too fast
03 -
- Freeze overripe bananas if you're not ready to bake, then thaw and mash when you are
- Use a light-colored pan to prevent the edges from cooking too fast