Moist Banana Bread Recipe With Sour Cream
This moist banana bread recipe with sour cream results in a rich, tender loaf that’s bursting with flavor. The key ingredient, sour cream, adds moisture and a subtle tang that perfectly balances the sweetness of ripe bananas. Easy to make, this recipe combines simple ingredients like flour, sugar, butter, eggs, and vanilla, making it perfect for both beginners and experienced bakers.
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.