The Ultimate Moist Banana Bread With Sour Cream Recipe
The Ultimate Moist Banana Bread With Sour Cream Recipe
There’s nothing quite like the comforting aroma of freshly baked banana bread filling your kitchen. But let’s be honest – not all banana breads are created equal. The secret to achieving bakery-quality moistness and rich flavor lies in one magical ingredient: sour cream. This recipe combines the classic banana bread we all love with the tenderizing power of sour cream and the deep caramel notes of brown sugar to create what might just be the BEST banana bread you’ll ever bake.
Why sour cream? The acidity and fat content in sour cream work wonders in baking. It tenderizes the gluten in the flour, resulting in a softer, more delicate crumb that stays moist for days. Paired with vegetable oil for extra moisture insurance and brown sugar for depth of flavor, this banana bread recipe is practically foolproof.
Ingredients
- 3 ripe bananas (about 1½ cups mashed)
- 1 cup sour cream
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. Mash the bananas in a medium bowl until smooth.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, sour cream, vegetable oil, brown sugar, eggs, and vanilla extract until well combined and smooth.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. If using nuts, fold them in gently at this stage.
Step 4: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 5: Cool and Serve
Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This resting period allows the bread to set properly.
Expert Tips for the Best Banana Bread
Use RIPE Bananas
The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown speckles – they should be soft and fragrant.
Don’t Overmix
Mix the batter just until the ingredients are combined. Overmixing develops gluten and can result in a tough, dense bread.
Test for Doneness
Oven temperatures vary, so start checking at 55 minutes. The bread is done when it’s golden brown and springs back when lightly pressed.
Storage Tips
Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt can be substituted 1:1 for sour cream. The texture and moisture will be similar.
Why is my banana bread dry?
Dry banana bread usually results from overbaking or overmixing the batter. Follow the baking time closely and mix gently.
Can I add chocolate chips?
Absolutely! Fold in ½ to ¾ cup of chocolate chips along with the nuts for a decadent twist.
How do I make this recipe healthier?
You can substitute half the flour with whole wheat flour and reduce the sugar by ¼ cup without significantly affecting the texture.
This moist banana bread with sour cream recipe delivers consistently perfect results every time. The combination of sour cream’s tanginess with the sweetness of bananas and brown sugar creates a beautifully balanced flavor profile that will have everyone asking for seconds. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a simple dessert, this banana bread is sure to become a family favorite.
The Ultimate Moist Banana Bread With Sour Cream Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. Mash the bananas in a medium bowl until smooth.
- In a large mixing bowl, whisk together the mashed bananas, sour cream, vegetable oil, brown sugar, eggs, and vanilla extract until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. If using nuts, fold them in gently at this stage.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This resting period allows the bread to set properly.
