Moist Banana Bread with Sour Cream (Printable View)

Rich, tender banana bread with sour cream for extra moisture and tangy flavor. Perfect any time of day.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 cup sour cream
05 - 1 teaspoon vanilla extract
06 - 3 large ripe bananas, mashed (about 1 1/3 cups)

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt

→ Optional Add-Ins

10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup chocolate chips

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then mix in the sour cream and vanilla extract until well combined.
04 - Stir in the mashed bananas until fully incorporated into the mixture.
05 - In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
07 - Fold in walnuts, pecans, or chocolate chips if using.
08 - Pour the batter into the prepared loaf pan and smooth the top evenly.
09 - Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
10 - Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The sour cream creates an incredibly tender crumb that stays moist for days
  • This recipe transforms those sad overripe bananas into something worth waiting for
02 -
  • Overmixing the batter will make your bread tough, so stop as soon as the flour disappears
  • The toothpick test is your friend, but remember a few moist crumbs are better than dry bread
03 -
  • Grease your pan thoroughly and use parchment paper for insurance
  • Let the bread cool completely before wrapping or the moisture will make the crust soggy

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