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Moist Classic Banana Bread with Sour Cream

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This moist classic banana bread with sour cream is incredibly tender, with a velvety crumb that stays soft for days. The sour cream is the secret weapon that keeps every slice perfectly moist, making it the ultimate comfort food.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream, full-fat
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. In a medium bowl, mash your ripe bananas with a fork until they’re mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer or 5 minutes by hand. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Fold in the sour cream until just combined, then add the mashed bananas. Mix until evenly distributed. Don’t overmix.
  6. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  7. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula. Mix just until you can’t see any more flour streaks.
  8. If using nuts or chocolate chips, fold them in gently at the end. Reserve a handful to sprinkle on top for a pretty finish.
  9. Pour the batter into your prepared loaf pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with foil.
  11. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer directly to the rack to cool completely.

Notes

Use full-fat sour cream for the best moisture. Room temperature ingredients are important for proper incorporation. Let the bread rest overnight for even better flavor and texture. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, moist banana bread, sour cream banana bread, classic banana bread, easy banana bread, homemade banana bread

Find it online: https://avabowls.com/moist-classic-banana-bread-with-sour-cream/