This moist sour cream banana bread is a real treat! The ripe bananas and creamy sour cream make it soft and delicious, perfect for breakfast or a snack.
Baking this banana bread feels like a warm hug from the oven. I love adding nuts for an extra crunch! 🥜 It’s super easy to make, just mix, pour, and bake. Enjoy a slice warm with butter!
Key Ingredients & Substitutions
Bananas: Make sure your bananas are very ripe. The more brown spots, the better! If you don’t have enough ripe bananas, you can mix ripe banana puree with some applesauce for added moisture.
Sour Cream: This ingredient is key for moisture! You can swap sour cream with plain yogurt or buttermilk if you’re out. Both give a similar texture and flavor, but I prefer sour cream for its richness.
Butter: Unsalted butter is recommended so you can control the salt in the recipe. If you’re watching your dairy, use a dairy-free butter or coconut oil instead.
Nuts: Chopped walnuts or pecans add crunch and flavor, but feel free to leave them out if you’re allergic or just prefer a nut-free bread. Chocolate chips are a delightful alternative too!
How Do You Make Sure Your Banana Bread Stays Moist?
Keeping banana bread moist is all about balancing wet to dry ingredients. Here are some tips:
- Use overripe bananas for maximum flavor and moisture.
- Add the sour cream and mashed bananas last, and mix until just combined. This prevents the bread from becoming tough.
- Check the bread a few minutes early; it’s better to underbake slightly than to overbake.
Let it cool fully, as it continues to set while cooling. Store leftovers in an airtight container, and it’ll stay moist for days!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup sour cream
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious banana bread requires about 15 minutes of prep time and 60-70 minutes of baking time. Allow an additional 10 minutes to cool in the pan before transferring it to a wire rack for complete cooling. So, you can enjoy your banana bread in a little over an hour and a half!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking. This step is crucial—nobody wants their delicious banana bread to stick to the pan!
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures your bread rises properly. Set aside this bowl for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or whisk until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s the secret to a tender crumb!
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to incorporate air into the batter. Then, stir in the vanilla extract. This adds lovely flavor to the bread!
5. Incorporate Bananas and Sour Cream:
Next, mix in the mashed ripe bananas and sour cream until the ingredients are just combined. Be careful not to overmix; it’s okay if there are a few small lumps!
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet mixture. Use a spatula to fold gently until everything is combined. Take care—overmixing can lead to dense banana bread!
7. Add Nuts (Optional):
If you’re adding nuts, fold them gently into the batter now. This adds a nice crunch and flavor, but feel free to leave them out if you prefer a smoother texture.
8. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan, spreading it evenly. This way, it bakes uniformly in the oven.
9. Bake:
Place the pan in the preheated oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center—when it comes out clean or with a few moist crumbs, it’s ready!
10. Cool the Bread:
Once baked, let the banana bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key; letting it cool will help the flavors meld beautifully!
And there you have it! Slice up your rich, moist sour cream banana bread and enjoy with a spread of butter or on its own. Happy baking!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas in This Recipe?
Yes, absolutely! Just make sure to thaw them completely and drain any excess liquid. Mash them before adding to the batter. Frozen bananas can add extra moisture and sweetness, perfect for this recipe!
How Do I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying it again!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt can be a great substitute for sour cream! It will provide similar moisture and tanginess. Use the same amount (½ cup) and enjoy the slightly healthier twist!
What Is the Best Way to Check if the Banana Bread Is Done?
The best way to check for doneness is by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with a few moist crumbs, your banana bread is done. If it has wet batter on it, give it a few more minutes in the oven.