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The Moistest Classic Banana Bread with Sour Cream

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This incredibly moist banana bread uses sour cream to create a tender, flavorful loaf that stays soft for days. A foolproof recipe born from burnt loaves and late-night experiments, it’s the perfect way to use overripe bananas.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 to 1¼ cups)
  • ½ cup sour cream, room temperature
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chopped walnuts, pecans, or chocolate chips)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Beat in the room temperature eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. Add the sour cream and mashed bananas to the butter mixture. Mix on low speed until just combined (batter may look slightly curdled).
  6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Add the flour mixture to the wet ingredients in two additions, folding gently with a wooden spoon or spatula after each addition. Mix just until no streaks of flour remain. Do not overmix.
  8. If using mix-ins, gently fold them into the batter.
  9. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  11. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Use full-fat sour cream for best results. Room temperature ingredients blend more smoothly. Do not overmix the batter once flour is added. For best texture, let cool completely before slicing. Flavors deepen after a day. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, classic banana bread, easy banana bread, overripe bananas

Find it online: https://sizzlesprout.com/the-moistest-classic-banana-bread-with-sour-cream/