Moist Banana Bread with Sour Cream (Print View)

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

# What You'll 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 Make:

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.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
07 - Fold in nuts 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 Suggestions:

01 -
  • The sour cream creates the most tender crumb youve ever experienced, like a secret handshake between moisture and texture
  • This recipe saves those overripe bananas that usually end up in the trash, turning potential waste into something everyone fights over
02 -
  • Overmixing creates tough bread, so stop as soon as the flour disappears into the batter
  • The toothpick test is your friend, a few moist crumbs are perfect but wet batter means more time needed
03 -
  • Use really ripe bananas with lots of brown spots for the best flavor and sweetness
  • Let the bread cool completely before wrapping to prevent condensation from making it soggy

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