This moist sour cream banana bread is a delicious treat you can enjoy any time! With ripe bananas and rich sour cream, it’s super soft and perfectly sweet.
Baking this bread is so simple. I love how my kitchen fills with the smell of baked goodness! Just mix, pour, and let the magic happen—no fancy tricks needed!
Key Ingredients & Substitutions
Granulated Sugar: Regular sugar works well, but for a healthier touch, consider using brown sugar. It adds a nice caramel flavor too.
Sour Cream: This ingredient makes the bread super moist. If you don’t have sour cream, plain yogurt is an excellent substitute. It brings a similar tanginess and moisture.
Bananas: The riper, the better! If you find yourself with a banana shortage, try adding applesauce (1/2 cup) for moisture and sweetness.
Butter: Unsalted butter is ideal here; however, you can use coconut oil for a dairy-free version. Just melt it before adding!
Flour: All-purpose flour is standard, but you can substitute half with whole-wheat flour for added nutrition and a slight nutty flavor.
How Do You Achieve the Best Banana Bread Texture?
Getting that perfect banana bread texture is all about mixing. Start by creaming the butter and sugar well to incorporate air. This step helps make the bread light.
- When adding dry ingredients, mix just until combined. Overmixing can make the bread dense.
- Be mindful not to mash your bananas too finely; leaving some smaller chunks adds delightful bites of banana.
Lastly, check your bread a few minutes before the recommended baking time. Oven temperatures can vary, and you want to pull it out just as it’s set.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
For the Banana Bread:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 60 to 70 minutes for baking. Overall, you should be enjoying your delicious banana bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Greasing and flouring a 9×5 inch loaf pan is next, so your bread will slide right out after baking!
2. Cream the Butter and Sugar:
In a large mixing bowl, start by creaming together the softened butter and granulated sugar. Use an electric mixer or a whisk, and keep mixing until the mixture is light and fluffy—this should take a few minutes!
3. Add Eggs:
Beat in the eggs one at a time, making sure to mix well after adding each egg. This helps to incorporate air for a fluffy texture!
4. Mix in Bananas and Sour Cream:
Now, stir in the mashed bananas, sour cream, and vanilla extract. Mix until everything is combined. Don’t worry about getting it super smooth; a few banana chunks are perfectly fine!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step helps to evenly distribute the leavening agents throughout the flour.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—this is key to keeping the bread tender!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it even.
8. Bake It!
Put the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s ready!
9. Cool Down:
Once done, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
10. Serve and Enjoy!
After it cools, slice your delicious moist sour cream banana bread and enjoy with your favorite spread or all on its own!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just thaw them completely and drain any excess liquid before mashing. They’ll still provide excellent moisture and flavor.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum, or add a teaspoon to help with the texture. The result will be just as delicious!
How Should I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Add Mix-Ins to My Banana Bread?
Definitely! Feel free to incorporate chocolate chips, walnuts, or chopped nuts into the batter. Just fold them in during the mixing stage, and you’ll add extra flavor and texture!
