This moist banana bread is a treat you’ll want to make again and again! The sour cream adds a rich flavor, making every slice soft and delicious.
I love how my kitchen smells while it bakes—it’s like a warm hug! You can enjoy it plain or spread on some butter for an extra special touch. Yum!
Key Ingredients & Substitutions
Sour Cream: This ingredient is key for keeping the banana bread moist and adding a slight tang. If you’re out, you can substitute with Greek yogurt or even buttermilk for a similar effect.
Bananas: The riper, the better! Overripe bananas work best, as they are sweeter and easier to mash. If you don’t have ripe bananas, you can place them in a brown paper bag to speed up the ripening process.
Butter: Unsalted butter is preferred for better control of salt levels. If you need a dairy-free option, use coconut oil or a plant-based butter instead.
Flour: All-purpose flour is standard, but you can use whole wheat flour for added fiber. Just note it might make the bread denser, which can be nice if you enjoy hearty baked goods.
How Do I Achieve the Perfect Texture Without Overmixing?
The key to a tender banana bread lies in how you mix the batter. After combining the wet and dry ingredients, mix just until you see no more flour streaks. Overmixing activates gluten and can lead to a denser, chewier texture instead of a light and moist one.
- Mix wet ingredients first, then add dry ingredients.
- Gently fold the mixture with a spatula rather than stirring vigorously.
- Don’t worry if there are a few lumps; they’ll disappear while baking.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. After baking, you’ll allow it to cool for about 10 minutes in the pan. So, in total, you should plan for around 1.5 to 2 hours including prep and cooling time. A little patience goes a long way for some delicious banana bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan with some butter or non-stick spray, or you can line it with parchment paper for easy removal later.
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture becomes light and fluffy. This should take about 3-5 minutes.
3. Add Wet Ingredients:
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. After the eggs, stir in the mashed bananas, sour cream, and vanilla extract until everything is well mixed.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed throughout the flour.
5. Mix Together Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to your wet ingredients. Use a spatula or wooden spoon to mix them together gently, just until you can no longer see any flour. Be careful not to overmix; a few lumps are perfectly fine!
6. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan and use a spatula to smooth out the top, making sure it’s evenly distributed.
7. Bake the Bread:
Pop your loaf pan into the oven and bake for 60 to 70 minutes. You can check if it’s done by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
8. Cool the Bread:
Once it’s done, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it onto a wire rack to cool completely.
9. Slice and Enjoy!
Once cooled, slice your moist sour cream banana bread and enjoy it plain or with a spread of butter. It’s perfect for breakfast, a snack, or even dessert!
FAQ About Moist Sour Cream Banana Bread
Can I Use Different Types of Bananas?
Yes! While ripe bananas work best for sweetness and flavor, you can also use frozen bananas. Just thaw them completely and drain excess liquid before mashing. Be sure they’re very ripe for the best results!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt or buttermilk can be great substitutes. They will provide a similar moisture level and tangy flavor.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in 1/2 to 1 cup of chopped walnuts, pecans, or chocolate chips to the batter before pouring it into the pan. Just be mindful that this may change the baking time slightly, so check for doneness with a toothpick.
