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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- 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.
- 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
