This Moist Sour Cream Banana Bread is super easy to make and perfect for breakfast or a snack! The sour cream adds a rich flavor, keeping it deliciously soft and moist.
Honestly, this bread makes the whole house smell amazing while baking! I love to slather a bit of butter on a warm slice—heavenly! 😋
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best flavor and moisture. Frozen bananas work well too; just thaw them and drain excess liquid. Don’t let overripe bananas go to waste!
Sour Cream: This ingredient gives the bread its moisture. If you’re out, you can substitute plain yogurt or even buttermilk, but the taste might vary slightly.
Butter: Unsalted butter is recommended, but you can use coconut oil or vegetable oil if you prefer a dairy-free version. Just melt the oil before mixing.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a healthier twist. Just keep in mind that it might be denser.
What’s the Best Way to Mix Banana Bread Batter?
A key to great banana bread is careful mixing. You don’t want to overwork the batter, as it can become tough. Here’s how to do it smoothly:
- Start with creaming the butter and sugar until fluffy — this adds air.
- When adding the dry ingredients, gently fold them in with a spatula. This keeps your bread light.
- Don’t worry about a few lumps; it’s totally fine. Just combine until you see no dry flour.
By following these tips, your banana bread will come out perfectly moist and delicious every time!
Moist Sour Cream Banana Bread Recipe
Ingredients You’ll Need:
- 1 cup (about 2-3) ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
How Much Time Will You Need?
This delicious Moist Sour Cream Banana Bread will take you about 20 minutes to prepare and around 60–70 minutes to bake. After baking, let it cool for a short time before you slice it up for everyone to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan with butter or line it with parchment paper to make sure the bread can come out easily later.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or whisk to blend them together until light and fluffy. This step helps add air to the mix, which makes your bread nice and soft.
3. Add in the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is well combined.
4. Mix in Bananas and Sour Cream:
Now, it’s time to add the mashed bananas and sour cream. Stir gently until everything is well mixed. You want the mixture to be smooth but don’t worry about it being perfectly uniform!
5. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the baking ingredients throughout the flour.
6. Fold Dry into Wet Ingredients:
Now, gradually add the dry ingredients to your wet banana mixture. Use a spatula to gently fold them together until just combined. Be careful not to overmix; you want your bread to stay tender!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
8. Bake:
Place the pan in the preheated oven and bake for about 60–70 minutes. Check if it’s done by inserting a toothpick into the center—it should come out clean when the bread is ready!
9. Cool the Bread:
Once out of the oven, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent it from getting soggy on the bottom.
10. Enjoy!
After the bread has cooled, slice it up and enjoy it warm or at room temperature. It’s perfect on its own or with a little butter or cream cheese spread on top. Happy baking!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them completely, drain any excess liquid, and then mash them up before adding to the batter. This is a fantastic way to use up overripe bananas!
How Should I Store Leftover Banana Bread?
Store your banana bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing!
Can I Substitute Yogurt for Sour Cream?
Yes, you can substitute plain yogurt for sour cream in equal amounts. It may slightly alter the flavor but will still keep your banana bread moist and delicious!
What Can I Add for Extra Flavor or Texture?
You can customize your banana bread by adding mix-ins! Consider adding nuts, chocolate chips, or dried fruit like raisins or cranberries. Just stir them into the batter before pouring it into the loaf pan. Enjoy experimenting!
