There’s something undeniably comforting about a Moist Banana Bread Recipe. The rich, sweet aroma that fills your kitchen as it bakes is enough to make anyone’s mouth water. But what truly sets this banana bread apart is the addition of sour cream. It’s a secret ingredient that not only adds extra moisture but also enriches the flavor with a subtle tang that balances the sweetness of the ripe bananas. Whether you’re a beginner or a seasoned baker, this easy-to-follow recipe is guaranteed to give you a perfectly moist, flavorful loaf every time. It’s a delicious treat that’s perfect for breakfast, snacks, or even dessert!
Moist Banana Bread Recipe With Sour Cream
Ingredients for Moist Banana Bread with Sour Cream
- Ripe Bananas (3 large)
- The key ingredient for the banana flavor and natural sweetness. Make sure the bananas are ripe with plenty of brown spots for the best texture and flavor.
- Sour Cream (½ cup)
- Adds richness and moisture to the bread. The tangy flavor of sour cream helps balance the sweetness of the bananas while keeping the texture soft and tender.
- All-Purpose Flour (1 ½ cups)
- Provides the structure for the bread. Be sure to measure the flour properly by spooning it into the measuring cup and leveling it off to avoid using too much flour, which can make the bread dense.
- Baking Soda (1 tsp)
- Acts as the leavening agent, helping the bread rise and become light and fluffy.
- Granulated Sugar (¾ cup)
- Adds sweetness to the bread. You can adjust this amount to your preference, but it’s a good base for most banana bread recipes.
- Brown Sugar (½ cup)
- Brings a deeper, richer sweetness with a hint of molasses. The moisture from the brown sugar contributes to the bread’s moist texture.
- Unsalted Butter (½ cup or 1 stick, melted)
- Butter provides a rich, buttery flavor. Using unsalted butter ensures you have control over the amount of salt in the recipe.
- Eggs (2 large)
- Eggs help bind the ingredients together and contribute to the structure and moisture of the bread.
- Vanilla Extract (1 tsp)
- Adds a warm, fragrant note that complements the banana flavor.
- Salt (½ tsp)
- Enhances the overall flavor and helps balance the sweetness of the bananas and sugars.
These ingredients come together to create a moist, flavorful banana bread that is sure to become a favorite in your baking repertoire. Adjust the sweetness or add-ins (such as nuts or chocolate chips) to make it your own!
Directions for Moist Banana Bread with Sour Cream
- Preheat the Oven
- Preheat your oven to 350°F (175°C). While the oven is heating, prepare your baking pan by greasing it lightly with butter or cooking spray, or line it with parchment paper for easy removal.
- Prepare the Bananas
- Peel the ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash the bananas until they are smooth with only a few small lumps remaining. The more ripe the bananas, the easier this step will be.
- Mix the Wet Ingredients
- In a separate bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream, making sure all the wet ingredients are well incorporated.
- Combine the Mashed Bananas with the Wet Ingredients
- Add the mashed bananas to the wet mixture and stir until everything is evenly combined. The bananas should be fully mixed into the batter, giving it a nice, uniform consistency.
- Prepare the Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these ingredients are well combined and that the baking soda is evenly distributed throughout the flour.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Use a spatula or spoon to gently fold the dry ingredients into the wet mixture. Be careful not to overmix – just stir until the flour is incorporated. Overmixing can result in a dense bread.
- Transfer the Batter to the Pan
- Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly. Tap the pan gently on the counter to release any air bubbles and ensure the batter is evenly distributed.
- Bake the Banana Bread
- Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean or with just a few crumbs attached. Keep an eye on the bread during the last few minutes of baking to prevent it from overbaking or browning too much.
- Cool the Banana Bread
- Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. This cooling process ensures the bread sets properly and remains moist.
- Serve and Enjoy
- Slice the banana bread once it has cooled completely, or enjoy it slightly warm. Serve as is or with butter, nut butter, or even a drizzle of honey for added flavor. Enjoy the soft, moist texture and delicious taste!
This recipe is perfect for breakfast, snacks, or dessert, and is a wonderful way to use up ripe bananas while creating a delicious homemade treat.
Moist Banana Bread Recipe With Sour Cream
Equipment
- Mixing bowls For mixing the wet and dry ingredients separately.
- Loaf Pan (8x4 or 9x5 inches) To bake the banana bread.
- Fork or Potato Masher To mash the ripe bananas.
- Whisk For combining the dry ingredients and mixing the wet ingredients.
- Spatula or spoon: For folding the dry ingredients into the wet ingredients without overmixing.
Ingredients
- 2 cups Ripe Bananas
- ½ cup Sour Cream
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¾ cup Granulated Sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mash the ripe bananas in a bowl, then mix in melted butter, sugar, eggs, sour cream, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the pan, bake for 60-70 minutes, and cool before slicing.
Notes
- Banana Ripeness: The riper the bananas, the better! Overripe bananas with brown spots provide more sweetness and moisture, which are key to a soft, moist banana bread.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently and avoid overmixing to prevent the bread from becoming dense.
- Measuring Flour: Use the spoon-and-level method to measure flour accurately. Too much flour can make the bread dry.
- Room Temperature Ingredients: For best results, let the eggs and sour cream come to room temperature before mixing. This ensures smoother batter and better incorporation of ingredients.
- Check Doneness: Ovens can vary in temperature. Start checking the bread at 60 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it's done!
- Optional Add-ins: Feel free to add in mix-ins like chocolate chips, walnuts, or pecans, but be sure to fold them in gently to avoid overmixing.
- Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help maintain its structure and prevent it from breaking apart.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.
Tips for Moist Banana Bread with Sour Cream
- Use Overripe Bananas
- For the best flavor and texture, make sure your bananas are very ripe, with plenty of brown spots or even black skin. The riper the bananas, the sweeter and moister your bread will be.
- Don’t Overmix the Batter
- Overmixing the batter can cause the bread to become dense. Stir the wet and dry ingredients together until just combined to keep the bread light and fluffy.
- Room Temperature Ingredients
- Make sure your eggs and sour cream are at room temperature before mixing. This helps them incorporate more easily into the batter and ensures a smoother consistency.
- Measure Flour Correctly
- Too much flour can result in a dry loaf. To measure flour properly, fluff it up with a spoon, then spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the flour bag or container.
- Check for Doneness with a Toothpick
- To test if your banana bread is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, your bread is ready. If it’s still wet, continue baking for a few more minutes.
- Add Optional Mix-ins
- For extra flavor and texture, consider adding ½ cup of chopped walnuts, pecans, or chocolate chips to the batter. Gently fold them in after combining the wet and dry ingredients.
- Let It Cool Properly
- After baking, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart when you remove it from the pan.
- Store for Maximum Freshness
- To keep your banana bread moist, store it in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months.
- Experiment with Spices
- Add a pinch of cinnamon, nutmeg, or allspice to give your banana bread a warm, spiced flavor. These additions pair wonderfully with the bananas and sour cream.
- Try a Lighter Option
- For a slightly healthier version, you can substitute some of the butter with Greek yogurt or use whole wheat flour instead of all-purpose flour. Just note that the texture may vary slightly.
Conclusion
In conclusion, this moist banana bread recipe with sour cream is a simple yet delicious treat that’s perfect for any occasion. The combination of ripe bananas and sour cream ensures a wonderfully soft, flavorful loaf that will have everyone coming back for more. Whether you enjoy it as a quick breakfast, an afternoon snack, or a dessert, it’s sure to become a favorite in your baking repertoire. We encourage you to give this recipe a try and enjoy the delightful results. Feel free to share any variations you’ve tried or feedback on how the recipe turned out for you – we’d love to hear about your experiences!
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!