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The Best Sour Cream Banana Bread (Easy & Moist Recipe)

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This sour cream banana bread is incredibly moist, full of banana flavor, and stays fresh for days. The sour cream is the secret ingredient that takes it from good to unforgettable.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1/2 cup full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips, chopped walnuts, or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance, line the pan with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. Mash the bananas. In a large mixing bowl, mash the three ripe bananas with a potato masher or fork until smooth. You want a mostly smooth consistency with a few small lumps. Set the bowl aside.
  3. Melt the butter. Melt 1/2 cup of unsalted butter in a small saucepan over low heat or in the microwave in 20-second increments. Let it cool for a minute or two so it doesn’t cook the eggs when you add it.
  4. Combine the wet ingredients. Add the melted butter, 1/2 cup sour cream, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 room temperature eggs, and 1 teaspoon vanilla extract to the bowl with the mashed bananas. Whisk everything together until smooth and well combined.
  5. Mix the dry ingredients. In a separate medium bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to gently fold the mixture together. Stir only until you no longer see streaks of flour. A few small lumps are perfectly fine. Do not overmix.
  7. Fold in any mix-ins. If you are adding chocolate chips, nuts, or anything else, gently fold them in at this point. Use about 1/2 cup total. Do not stir vigorously.
  8. Pour the batter into the prepared pan. Use the spatula to scrape every bit of batter into the pan. Spread it evenly with the back of the spatula.
  9. Bake for 55-65 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  10. Cool in the pan for 10 minutes. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for exactly 10 minutes. Then lift it out using the parchment paper and transfer it to the cooling rack to cool completely.
  11. Slice and serve. Wait until the bread is completely cool before slicing, or it will be too tender and may fall apart. Use a serrated knife for clean slices.

Notes

Do not overmix the batter. Use room temperature ingredients. Check for doneness with a toothpick. Let it cool completely before slicing. Store wrapped at room temperature for up to 5 days. Freezes beautifully for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, easy banana bread, banana bread recipe

Find it online: https://eliplate.com/the-best-sour-cream-banana-bread-easy-and-moist-recipe/