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Moist Banana Bread with Sour Cream – Best Easy Recipe

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This sour cream banana bread is incredibly moist, tender, and stays fresh for days. It’s a foolproof recipe that uses simple pantry ingredients and delivers a bakery-style crumb every time.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash the bananas with a fork until smooth with some small lumps remaining. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Add the vanilla extract and beat until combined.
  5. Add the sour cream and mashed bananas to the butter mixture. Beat on low speed until just combined (about 30 seconds). The batter may look lumpy—do not overmix.
  6. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. If using cinnamon, whisk it in here.
  7. Add the dry ingredients to the wet mixture in three additions, folding gently with a rubber spatula after each addition. Fold just until no streaks of flour remain. If adding nuts or chocolate chips, fold them in with the last addition.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake at 350°F (175°C) for 50-60 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 foil after 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper handles and transfer to the rack to cool completely before slicing (at least 30 minutes).

Notes

Use overripe bananas (almost entirely brown) for best flavor. Do not overmix the batter—a few lumps are fine. Let the bread cool completely before slicing to avoid a crumbly texture. Leftover slices can be toasted and spread with butter.

Nutrition

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

Find it online: https://blingbite.com/moist-banana-bread-with-sour-cream-best-easy-recipe/