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The Ultimate Moist Banana Bread With Sour Cream Recipe

This banana bread recipe uses sour cream as a secret ingredient to achieve exceptional moistness and rich flavor. The combination of ripe bananas, brown sugar, and sour cream creates a tender, bakery-quality loaf that stays fresh for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

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)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. Mash the bananas in a medium bowl until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Use very ripe bananas with brown speckles for best flavor. Mix batter gently just until combined to avoid developing gluten and creating dense bread. Start checking for doneness at 55 minutes as oven temperatures vary.