Banana Bread with Sour Cream Recipe

Introduction

This Banana Bread with Sour Cream is a moist, flavorful twist on a classic favorite. The sour cream adds a tender crumb and subtle tang, making each slice irresistibly delicious. Perfect for breakfast, snack, or dessert!

Ingredients

• 6 tablespoons unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2-3 ripe bananas, mashed
• 3 large eggs, slightly beaten
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare a standard-sized loaf pan by greasing it and dusting with flour. If using smaller loaf pans, adjust baking time accordingly.
2. Step 2: In a large bowl, combine melted butter, granulated sugar, brown sugar, mashed bananas, sour cream, eggs, and vanilla extract. Use a handheld mixer or a whisk to blend everything together until smooth. Set aside.
3. Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 40 minutes. Then, cover the top loosely with a tent of aluminum foil and bake for an additional 15 minutes, or until a tester inserted into the center comes out clean.
6. Step 6: Remove the bread from the oven and transfer to a cooling rack. Let it cool for 15 to 20 minutes before removing from the pan, slicing, and serving.

Tips & Variations

• Use very ripe bananas for maximum sweetness and moisture.
• For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
• If you don’t have sour cream, plain Greek yogurt can be substituted in equal amounts.
• To keep the loaf moist, store it wrapped tightly in plastic wrap or in an airtight container.

Storage

Store the banana bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices in a sealed bag for up to 3 months. To reheat, warm slices briefly in the microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.

Why do you add sour cream to banana bread?

Sour cream adds moisture and a slight tang, which enhances the bread’s tenderness and flavor, making it richer and less dense.

Banana Bread with Sour Cream Recipe

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★★★★★

4.6 from 92 reviews

• Author: Naomi
• Total Time: 1 hour 10 minutes
• Yield: 1 standard loaf (about 8–10 slices) 1x
• Diet: Vegetarian

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Description

This classic Banana Bread with Sour Cream recipe is moist, flavorful, and easy to make. The addition of sour cream enhances the texture, making the bread tender and rich. Perfect for breakfast, a snack, or dessert, this banana bread is sure to please with its balanced sweetness and comforting taste.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 6 tablespoons unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2–3 ripe bananas, mashed
• 3 large eggs, slightly beaten
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan and dust it with flour to prevent sticking. If using smaller loaf pans, adjust baking times accordingly.
2. Mix Wet Ingredients: In a large bowl, use a handheld mixer or whisk to cream together the melted butter, granulated sugar, light brown sugar, mashed bananas, sour cream, eggs, and vanilla extract until evenly combined and smooth.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. This ensures even distribution of the leavening agents and salt.
4. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and gently stir until just combined. Be careful not to overmix to maintain a tender crumb.
5. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake the Bread: Bake in the preheated oven for 40 minutes. Then, tent the bread with aluminum foil to prevent over-browning and continue baking for an additional 15 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean.
7. Cool and Serve: Remove the banana bread from the oven and place it on a cooling rack. Allow it to cool for 15-20 minutes before removing it from the pan, slicing, and serving.

Notes

• If using smaller loaf pans, reduce the baking time accordingly and monitor the bread closely to avoid overbaking.
• You can add chopped nuts or chocolate chips to the batter for added texture and flavor.
• For best flavor, use bananas that are very ripe with many brown spots.
• Store the banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
• Sour cream can be substituted with Greek yogurt if desired for a slightly tangier taste.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: banana bread, sour cream banana bread, moist banana bread recipe, classic banana bread, easy banana bread