This moist sour cream banana bread is the perfect treat for breakfast or snack time! It’s soft, fluffy, and packed with delicious banana flavor that everyone loves.
Who can resist the warm, sweet smell of banana bread baking? I often slice it thick and spread a little butter on top—it’s just too good not to! 🍌
Making this bread is super easy! Just mix everything together, pour it into a pan, and bake. It’s a great way to use up overripe bananas and impress your family!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your banana bread. If you’re looking for a healthier option, you can substitute half with whole wheat flour. It’ll give a nice nutty flavor!
Sour Cream: It adds moisture and a delightful tang. If you don’t have sour cream, Greek yogurt works great as a substitute. You can also use buttermilk in a pinch!
Bananas: Ripe bananas are key; they provide sweetness and moisture. The browner, the better! If you don’t have ripe ones, you can microwave them for a minute or two until they’re soft.
Butter: I love using unsalted butter for better control of salt, but if you’re out, you can use vegetable oil in the same amount for a moist texture.
How Do I Make Sure My Banana Bread is Moist and Fluffy?
To achieve that perfect moist and fluffy texture, follow these tips: Start by using ripe bananas—this makes a big difference! Also, be careful not to overmix when folding in the dry ingredients; it can lead to dense bread.
- Make sure to cream the butter and sugar until light and fluffy—this helps to incorporate air.
- When adding the dry ingredients, mix gently. A few lumps are perfectly fine; overmixing toughens the bread.
- Don’t forget to let it cool slightly in the pan before moving it to a wire rack, as this helps retain moisture.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup sour cream
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
You’ll need about 15 minutes of prep time, plus 60 to 70 minutes of baking time. After baking, allow about 10 minutes for cooling in the pan, then transfer to a wire rack to cool completely. That totals about 1 hour and 30 minutes before you can enjoy your delicious banana bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5-inch loaf pan and either grease it with butter or cooking spray, or line it with parchment paper for easy removal later. This ensures your bread doesn’t stick!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture adds the right lift and flavor to the bread. Set it aside for now!
3. Creaming the Butter and Sugar:
In a large bowl, place your softened butter and granulated sugar. Using a hand mixer or stand mixer, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes—it’s important for the texture!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture, beating well after each addition. Then, stir in the vanilla extract until everything is well blended.
5. Combining Bananas and Sour Cream:
Now, add your mashed ripe bananas and sour cream to the wet mixture. Mix it all together until just combined, creating that yummy banana flavor.
6. Mixing Dry and Wet Ingredients:
Gradually add the flour mixture to the banana mixture. Use a spatula to fold it gently, being careful not to overmix—this will keep your banana bread nice and light. If you’re using nuts, this is the time to fold them in as well!
7. Pouring the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring it spreads evenly.
8. Baking:
Place the loaf pan in your preheated oven. Bake for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary a bit!
9. Cooling Down:
When it’s done, remove your banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully take it out and transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy!
10. Enjoying Your Bread:
Once cooled, slice your delicious banana bread and enjoy it as is or with a bit of butter spread on top. It stays fresh wrapped tightly at room temperature for up to 3 days and can be frozen for longer storage—if it lasts that long!
Frequently Asked Questions
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas work best for this recipe as they are sweeter and easier to mash. Look for bananas with lots of brown spots for the best flavor.
How Can I Make This Recipe Gluten-Free?
To make this banana bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes a binding agent like xanthan gum for the best texture.
Can I Add Other Ingredients?
Of course! Feel free to customize your banana bread by adding ingredients like chocolate chips, dried fruit, or spices like cinnamon for an extra flavor kick. Just be mindful not to overload the batter to maintain the right consistency.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months for a delicious treat later on!
