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Best Easy Moist Sour Cream Banana Bread

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This impossibly moist banana bread uses sour cream for a tender, melt-in-your-mouth crumb. It’s a simple, pantry-friendly recipe that’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (full-fat preferred)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add melted butter, granulated sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula just until the flour disappears. Do not overmix.
  6. If using, gently fold in optional mix-ins like walnuts, chocolate chips, or blueberries.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 55-65 minutes, or 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 aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour).

Notes

For best results, use very ripe bananas (heavily speckled or black). Room temperature ingredients blend more smoothly. Do not overmix the batter to avoid a tough texture. The bread tastes even better on day two. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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