The Ultimate Moist Banana Bread Recipe with Sour Cream
The Ultimate Moist Banana Bread Recipe with Sour Cream
There’s nothing quite like the aroma of freshly baked banana bread filling your kitchen. This sour cream banana bread recipe takes the classic treat to new heights of moistness and flavor. The secret ingredient? Rich, creamy sour cream that creates an incredibly tender crumb while keeping the bread moist for days. Whether you’re a baking novice or a seasoned pro, this foolproof recipe will become your go-to for perfectly moist banana bread every single time.
Ingredients
- 3 ripe bananas (about 1 1/2 cups mashed)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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 and set aside. Make sure your bananas are very ripe – they should have lots of brown spots for maximum sweetness and moisture.
Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Add granulated sugar, brown sugar, vegetable oil, sour cream, eggs, and vanilla extract. Whisk everything together until well combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents throughout the batter.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix – a few lumps are perfectly fine. If using nuts, fold them in at this stage.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
Step 6: Cool and Serve
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best texture, wait until completely cool before slicing.
Expert Tips for Perfect Banana Bread
Banana Selection Matters
Use overripe bananas with plenty of brown spots. They’re sweeter and mash more easily, contributing to the bread’s moist texture.
Don’t Overmix
Mix the batter just until the ingredients are combined. Overmixing develops gluten and can make the bread tough rather than tender.
Sour Cream is Key
The sour cream adds richness and acidity that reacts with the baking soda, helping the bread rise while creating an exceptionally moist crumb.
Storage Tips
Store banana bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt makes an excellent substitute for sour cream in this recipe. The texture and moisture content are very similar.
Why did my banana bread sink in the middle?
This usually happens if the bread isn’t baked long enough or if you open the oven door too early. Ensure your oven temperature is accurate and use the toothpick test.
Can I add chocolate chips?
Absolutely! Add 1/2 to 3/4 cup of chocolate chips when folding in the dry ingredients for a delicious chocolate-banana combination.
How ripe should bananas be?
The riper the better! Bananas with completely black skins are ideal – they’re sweeter and more flavorful than yellow bananas.
The Ultimate Moist Banana Bread Recipe with Sour Cream
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside. Make sure your bananas are very ripe – they should have lots of brown spots for maximum sweetness and moisture.
- In a large mixing bowl, mash the bananas until smooth. Add granulated sugar, brown sugar, vegetable oil, sour cream, eggs, and vanilla extract. Whisk everything together until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix – a few lumps are perfectly fine. If using nuts, fold them in at this stage.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best texture, wait until completely cool before slicing.
