This moist sour cream banana bread is a warm hug in a loaf! The bananas make it sweet, while the sour cream keeps it extra soft and fluffy.
I love how easy this is to whip up—just mix, pour, and bake! Plus, it’s perfect for breakfast or a snack, and your house will smell amazing!
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Look for bananas with brown spots. If you don’t have ripe bananas, you can bake them at 300°F (150°C) for about 15-20 minutes until darker.
Sour Cream: This ingredient adds moisture and tanginess. If you’re out, plain yogurt or buttermilk can work as good substitutes!
Unsalted Butter: I always use unsalted butter for better control over the saltiness. If you need a dairy-free option, coconut oil or vegan butter are great alternatives.
Nuts: While optional, I love adding walnuts for a nice crunch. If you have nut allergies, feel free to skip them or use seeds like sunflower seeds instead!
Why is Proper Mixing Important?
Mixing technique is key to your banana bread’s texture. Creaming butter and sugar well helps incorporate air, making your bread fluffy. Here’s how to do it right:
- Beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well to avoid lumps; this keeps the batter uniform.
- Add dry ingredients gradually to stay smooth; overmixing can lead to a dense loaf.
Following these steps ensures a soft, moist banana bread that’s perfectly tender!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and 60-70 minutes to bake. Allow another 10 minutes for cooling before slicing. So, in total, you’re looking at about 1.5 to 2 hours before you can enjoy a warm slice of this delightful bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 9×5 inch loaf pan and grease it with butter or non-stick spray to prevent sticking.
2. Cream Together Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This will take about 3-4 minutes. Get ready for the sweet aromas!
3. Add Eggs and Flavorings:
Next, crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and give it another stir until everything is nicely blended.
4. Mix in Bananas and Sour Cream:
Time to add the star ingredients! Stir in the mashed bananas and sour cream until they are fully combined. Your batter is starting to take shape!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly throughout the bread.
6. Add Dry Ingredients to Wet Mixture:
Gradually add the dry mixture into the banana mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are some lumps—this will keep your bread light and fluffy!
7. Fold in Optional Nuts:
If you’re using nuts, gently fold them into the batter at this stage. They add a lovely crunch!
8. Pour the Batter into the Loaf Pan:
Pour the banana bread batter into your prepared loaf pan. Use a spatula to smooth out the top evenly.
9. Bake and Check for Doneness:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s ready!
10. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your moist, flavorful sour cream banana bread!
Enjoy your baking adventure and the delightful treats that await you!
FAQ for Moist Sour Cream Banana Bread
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas are perfect for this recipe. Look for bananas with lots of brown spots—they’re sweeter and will create a richer banana flavor in the bread.
What If I Don’t Have Sour Cream?
No worries! You can substitute the sour cream with plain yogurt or buttermilk. Both will provide the moisture you need while keeping the bread tender.
How Can I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it!
Can I Add Other Mix-ins?
Yes! Feel free to customize your banana bread with mix-ins like chocolate chips, dried fruit, or seeds. Just keep the total amount of mix-ins to about 1 cup to maintain the right texture.
