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The Most Moist Sour Cream Banana Bread Recipe

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This sour cream banana bread is impossibly moist with a crackly top crust. The sour cream keeps every crumb tender for days, making it the only banana bread recipe you’ll ever need.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ½ cup sour cream (full-fat preferred)
  • ½ cup unsalted butter (1 stick, softened)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash the ripe bananas with a fork until smooth with some small lumps. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. The mixture may look slightly curdled—this is normal.
  5. Add the sour cream and mix until just combined. Scrape down the sides of the bowl.
  6. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  8. If using optional mix-ins (nuts, chocolate chips, or cinnamon), gently fold them in at this point. Reserve a handful to sprinkle on top.
  9. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles. Sprinkle reserved mix-ins on top.
  10. Bake at 350°F (175°C) 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.
  11. Let the bread cool in the pan for 10-15 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack to cool completely. Do not slice while warm.

Notes

Don’t overmix the batter—overmixing develops gluten and makes the bread tough. Use very ripe bananas (almost black) for the best flavor. Room temperature ingredients incorporate more smoothly. The bread tastes even better the next day as flavors meld. For muffins, divide batter into a greased muffin tin and bake at 350°F for 18-22 minutes.

Nutrition

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

Find it online: https://evabakery.com/the-most-moist-sour-cream-banana-bread-recipe/