Moist Banana Bread with Sour Cream – Easy & Irresistible Recipe

There’s something magical about the aroma of banana bread with sour cream wafting through your kitchen. Imagine the sweet smell of ripe bananas mingling with a hint of tang from the sour cream, creating a warm hug for your senses. Each slice is a perfect balance of moist goodness and delightful flavor, making it impossible to resist.

This delightful recipe reminds me of rainy weekends when we’d gather around the kitchen table, eagerly awaiting that first bite. The golden crust crackles softly as you slice into it, revealing its soft, tender interior. Whether you’re enjoying it as an indulgent breakfast or a comforting snack, banana bread with sour cream is always a hit at any occasion.

I still remember the time I baked this banana bread for my friend’s surprise birthday party. Everyone insisted I share the recipe after their first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use at least 3-4 overripe bananas; their natural sweetness makes all the difference in flavor.

• Sour Cream: This ingredient adds moisture and a subtle tanginess that elevates the bread’s flavor profile.

• All-Purpose Flour: Standard flour works best; sift it to ensure there are no lumps for a smooth batter.

• Baking Soda: This helps the banana bread rise beautifully; make sure it’s fresh for optimal results.

• Granulated Sugar: Sweeten to taste; you can adjust based on how sweet you prefer your banana bread.

• Eggs: Two large eggs help bind everything together; use room temperature eggs for a better mix.

• Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor; don’t skip this step!

• Salt: Just a pinch balances out the sweetness and brings out all those lovely flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Mash Those Bananas!: In a mixing bowl, mash your ripe bananas until smooth. You want them creamy but with tiny chunks for texture – that’s where the fun is!

Mix Wet Ingredients: Add sour cream, granulated sugar, melted butter (if using), eggs, and vanilla extract to the mashed bananas. Mix until well combined; it should be nice and creamy.

Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture into your wet ingredients until just incorporated; avoid over-mixing to keep it tender.

Add Some Flavor (Optional): If you want an extra burst of flavor, fold in some chopped nuts or chocolate chips at this point – because who says we can’t have fun?

Bake It Up!: Pour the batter into your prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted comes out clean. Your kitchen will smell amazing during this time!

Once done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Trust me; patience is key here! Slicing into hot banana bread can lead to unsightly squished pieces – nobody wants that fiasco!

Enjoy every delicious bite knowing you made something truly special!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While it heats, mash your ripe bananas, then mix wet ingredients before combining them with dry ones. This order keeps your batter light and fluffy.

Add Your Touch

Feel free to customize this banana bread with sour cream by adding nuts, chocolate chips, or spices like cinnamon or nutmeg. These little tweaks can elevate the flavor and make every loaf unique.

Storing & Reheating

Store leftover banana bread with sour cream in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices for future enjoyment. Reheat gently in the microwave or toaster oven.

Sometimes, I bake this banana bread with sour cream on rainy afternoons, filling my home with warmth and nostalgia as my family gathers around to enjoy a slice.

FAQ

Can I use frozen bananas for banana bread with sour cream?

Yes, thawed frozen bananas work beautifully in this recipe; just drain excess liquid.

How do I know when my banana bread is done?

Insert a toothpick in the center; it should come out clean or with a few crumbs attached.

Can I substitute sour cream in this recipe?

Greek yogurt is a great alternative if you’re out of sour cream; it adds similar moisture.

Print

Banana Bread with Sour Cream

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• Author: Mark Taylor
• Total Time: 1 hour 20 minutes
• Yield: Approximately 10 servings 1x

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Description

Experience the comforting aroma of freshly baked banana bread with sour cream, a delightful treat that is perfectly moist and rich in flavor. This easy-to-follow recipe combines ripe bananas and tangy sour cream, resulting in a loaf that’s perfect for breakfast, snacks, or any gathering. With its golden crust and tender interior, this banana bread not only satisfies your cravings but also fills your kitchen with warmth and nostalgia.

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Ingredients

Scale 1x2x3x

• 3–4 overripe bananas (mashed)
• 1/2 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/2 cup chopped nuts or chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the ripe bananas until smooth with some chunks.
3. Add the sour cream, sugar, melted butter (if using), eggs, and vanilla extract to the mashed bananas; mix until creamy.
4. In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients; stir until just combined.
5. If desired, fold in nuts or chocolate chips for added flavor.
6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.
7. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For extra flavor variations, consider adding cinnamon or nutmeg to the batter. Store leftover bread in an airtight container at room temperature for up to three days or freeze for longer storage.