This banana bread is super moist thanks to the sour cream. It’s packed with ripe bananas and a hint of sweetness, making it a favorite for breakfast or snacks!
Baking this is so easy that even my dog thinks he can help—he just watches and hopes for crumbs! 🍌 I love enjoying a slice warm with butter spread on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a healthier option, consider using whole wheat flour or a gluten-free blend. Just remember that the texture might change a bit!
Sour Cream: This ingredient brings the moisture to the bread and adds a tender crumb. Greek yogurt can be a great substitute if you’re looking for a lighter option or need a dairy-free choice.
Ripe Bananas: Make sure your bananas are really ripe for the best flavor. If you’re out of bananas, you can use applesauce as a substitute, though it will change the taste somewhat. You’ll need about 1/2 cup.
Butter: Unsalted butter is preferred for controlling saltiness. If you’re looking to lower the fat content, you can use melted coconut oil or a plant-based butter substitute.
How Do I Ensure My Banana Bread Stays Moist?
To keep your banana bread moist, careful measuring and mixing are crucial. Overmixing can lead to a tough texture, so mix just until combined. Here are some tips:
- Use ripe bananas for natural sweetness and moisture.
- Don’t skip the sour cream; it adds essential moisture.
- Check for doneness with a toothpick. If it comes out clean, it’s done; avoid overbaking.
- Let it cool in the pan for a bit. This helps maintain moisture.
Moist Sour Cream Banana Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2-3 bananas)
- 1/2 cup sour cream
How Much Time Will You Need?
This banana bread recipe will take about 15 minutes to prepare and 60 to 70 minutes to bake. You’ll want to let it cool for about 10 minutes in the pan before moving it to a wire rack, so plan for approximately 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda throughout the flour. Once combined, set this mixture aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a whisk until it’s light and fluffy. This step helps to incorporate air into the batter for a lighter texture.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time into the butter and sugar mixture. After each egg, mix well. Add the vanilla extract and stir until combined.
5. Incorporate Bananas and Sour Cream:
Now, mix in the mashed bananas and sour cream until everything is well combined. The sour cream is key to adding moisture and that rich flavor.
6. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing gently. Be careful not to overmix, as this can lead to a denser bread. Just mix until everything is incorporated.
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula to create an even surface.
8. Bake the Bread:
Pop the pan into the oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
9. Cool in the Pan:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps it hold its shape when you take it out.
10. Transfer and Cool Completely:
Carefully transfer the bread onto a wire rack to cool completely before slicing. Enjoy this delicious treat any time of the day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure to thaw the bananas first and drain any excess liquid before mashing them. Frozen bananas actually mash up nicely and add great moisture to the bread!
Can I Substitute the Sour Cream?
Yes, if you don’t have sour cream on hand, you can use plain Greek yogurt or even buttermilk. Both will keep the bread moist and delicious!
How Do 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 tightly in plastic wrap and freeze it for up to 3 months.
What Can I Add for Extra Flavor?
Feel free to add nuts, such as walnuts or pecans, or chocolate chips for a delicious twist! Just fold them into the batter before pouring it into the loaf pan.
