This moist sour cream banana bread is a sweet and comforting treat. With ripe bananas and a touch of sour cream, it’s soft, fluffy, and oh-so-delicious!
Every time I bake this, the smell fills the kitchen and makes everyone come running. You can’t resist a warm slice with a pat of butter, right? 😋
I love how easy it is to make. Just mix, pour, bake, and enjoy! Perfect for breakfast or a snack, and you’ll want to share (or not!) with everyone around.
Key Ingredients & Substitutions
Ripe Bananas: The key to great flavor! Use very ripe bananas for the best sweetness. If you have frozen bananas, they work well too! Just thaw and mash them.
Sour Cream: This ingredient adds moisture and richness. Plain yogurt can be a good substitute if you don’t have sour cream on hand.
Granulated Sugar: Regular sugar is perfect, but for a twist, you could use brown sugar to add a hint of caramel flavor. Just remember that brown sugar can make the bread a bit denser.
Unsalted Butter: Always use unsalted butter to control the salt levels in your baking. You can swap it with coconut oil for a dairy-free version.
How Do I Make Sure My Banana Bread is Perfectly Moist?
To achieve the perfect moist banana bread, follow these tips:
- Don’t overmix the batter. Stir just until combined to keep the bread tender.
- Use room temperature ingredients like eggs and butter for a better blend.
- Keep an eye on the baking time. Ovens can vary, so start checking at 60 minutes.
- If it starts browning too much, cover with foil during the last 15 minutes of baking.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 cup (2-3) very ripe bananas, mashed
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and 60-70 minutes to bake, plus some time to cool. So, set aside around 1 hour and 30 minutes for the whole process. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal later.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for added flavor.
4. Mix in Bananas and Sour Cream:
Next, add the mashed bananas and sour cream to the butter mixture, mixing until everything is well combined and smooth.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well mixed.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the banana mixture. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix; just stir until there are no dry streaks of flour.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it even.
8. Bake:
Place the loaf pan in the oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
10. Slice and Serve:
Once cooled, slice the banana bread and enjoy it plain or spread with butter. Enjoy every bite of your moist sour cream banana bread! 😊
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas?
Absolutely! Frozen bananas work great. Just thaw them completely, then mash them as usual. They may be more watery, so make sure to squeeze out any excess liquid before adding them to the batter.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain yogurt is a perfect substitute! It will give you a similar moisture level and slight tang. Alternatively, you can use buttermilk in a pinch.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. It can last up to 3 months in the freezer!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in about 1/2 to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter right before pouring it into the loaf pan for some added texture and flavor!