Looking for a moist and flavorful banana bread recipe? This classic treat gets an extra boost of flavor and texture with the addition of sour cream. The tangy sour cream adds richness and keeps the bread incredibly moist, while the ripe bananas provide natural sweetness. Perfect for breakfast, a snack, or a dessert, this banana bread is sure to satisfy any craving. Let’s get baking!
INGREDIENTS
- 2 to 3 ripe bananas (mashed)
- 1/2 cup (1 stick) unsalted butter (melted and slightly cooled)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- (Optional) 1/2 cup chopped nuts (walnuts or pecans) or 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the melted butter, sugar, eggs, sour cream, and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir until just combined. If desired, fold in nuts or chocolate chips.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
TIPS FOR SUCCESS
- Use overripe bananas for maximum sweetness and flavor. The peel should have plenty of brown spots!
- If your sour cream is cold, let it sit at room temperature for a bit to prevent clumps in the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Enjoy your soft, moist, and flavorful banana bread! 🍌🍞
