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Easy Moist Sour Cream Banana Bread Recipe

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This sour cream banana bread is incredibly moist, tender, and full of banana flavor. It’s the only banana bread recipe you’ll ever need, perfect for using up overripe bananas and always a crowd-pleaser.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (120g) full-fat sour cream, at room temperature
  • ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (90g) semi-sweet or dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. In a small bowl, mash the ripe bananas with a fork until smooth. A few small lumps are fine. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  4. Add the room-temperature eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the room-temperature sour cream and the mashed bananas. Beat on low speed until just combined.
  6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix. Fold in any add-ins (chocolate chips, nuts) gently with a spatula.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  9. 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 the pan loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out of the pan and transfer it to the rack to cool completely.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use melted coconut oil, flax eggs, and dairy-free yogurt.

Nutrition

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

Find it online: https://merrymorsel.com/easy-moist-sour-cream-banana-bread-recipe/