Ultimate Moist Banana Bread with Sour Cream Recipe

If you’re searching for the perfect banana bread recipe that stays incredibly moist and tender for days, you’ve found it! This sour cream banana bread recipe is the ultimate solution to overly ripe bananas. The secret ingredient? Sour cream creates an exceptionally moist crumb while amplifying the rich banana flavor. Whether you’re a baking novice or seasoned pro, this easy recipe will become your new family favorite.

Ingredients

• 3 medium very ripe bananas (about 1 1/2 cups mashed)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 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 with butter or cooking spray. Mash the bananas in a medium bowl until smooth.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, oil (or melted butter), eggs, sour cream, and vanilla extract. Whisk until well combined and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 4: Add Mix-ins

Fold in the chopped nuts if desired. The batter should be thick but pourable.

Step 5: 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.

Step 6: Cool Properly

Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Expert Tips for Perfect Banana Bread

Banana Selection

Use very ripe bananas with brown spots for the sweetest flavor and easiest mashing. The riper the bananas, the more intense the banana flavor.

Sour Cream Magic

Sour cream adds both moisture and a slight tang that balances the sweetness. For dairy-free options, Greek yogurt works as a substitute.

Avoiding Common Mistakes

Don’t overmix the batter after adding flour – this can create a tough texture. Mix just until the flour disappears. Also, ensure your baking soda is fresh for proper rising.

Storage Tips

Store cooled banana bread wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt works well as a substitute for sour cream in this recipe. The texture and moisture content are very similar.

Why is my banana bread dry?

Dry banana bread usually results from overbaking or overmixing the batter. Follow the recommended baking time and mix gently after adding flour.

Can I make this recipe without eggs?

For egg-free banana bread, substitute each egg with 1/4 cup applesauce or mashed banana. The texture may be slightly denser but still delicious.

How ripe should bananas be for banana bread?

Bananas should be very ripe with plenty of brown spots. They’ll be sweeter and mash more easily, creating better flavor and texture.

Ultimate Moist Banana Bread with Sour Cream Recipe

This sour cream banana bread recipe creates an exceptionally moist and tender loaf that stays fresh for days. The secret ingredient of sour cream amplifies the rich banana flavor while creating a perfect crumb texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 3 medium very ripe bananas (about 1 1/2 cups mashed)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. Mash the bananas in a medium bowl until smooth.
2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, oil (or melted butter), eggs, sour cream, and vanilla extract. Whisk until well combined and smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
4. Fold in the chopped nuts if desired. The batter should be thick but pourable.
5. 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.
6. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best flavor – don’t overmix the batter after adding flour to avoid tough texture. Greek yogurt can substitute for sour cream. Store wrapped at room temperature for up to 3 days or freeze for 3 months.