Few things are as universally loved as banana bread. It’s a warm, fragrant slice of comfort, perfect for any time of day. Whether paired with your morning coffee, served as an afternoon snack, or savored as an after-dinner treat, banana bread always seems to hit the spot. But what if I told you there was a way to make this classic treat even better?
Enter Moist Banana Bread with Sour Cream—a game-changer in the world of quick breads. The sour cream not only ensures the bread is wonderfully moist, but it also adds a subtle tang that beautifully balances the sweetness of ripe bananas. If you’ve ever found yourself disappointed by dry or overly dense banana bread, this recipe will restore your faith.
The first time I made this banana bread, it was one of those serendipitous kitchen experiments. I had a few overripe bananas sitting on the counter, a tub of sour cream in the fridge, and a craving for something sweet yet homey. As the loaf baked, the house filled with that unmistakable aroma of bananas and brown sugar—a scent so inviting that my family wandered into the kitchen, eager to see what was in the oven.
By the time the bread was cool enough to slice, it had already won everyone over. Tender, perfectly sweet, and incredibly moist, it quickly became our go-to recipe. Now, it’s a staple in our home, and I can’t wait for it to become a favorite in yours too.
Why You’ll Love This Recipe
- Incredibly Moist and Tender: Thanks to the sour cream, this banana bread stays soft and moist for days.
- Perfectly Balanced Flavors: The sweetness of ripe bananas meets the slight tang of sour cream for a flavor that’s truly irresistible.
- Simple to Make: No complicated techniques here—just mix, bake, and enjoy.
- Customizable: Add your favorite mix-ins like nuts, chocolate chips, or spices to make it your own.
- Great for Any Occasion: Whether it’s a quick breakfast, a gift for a friend, or a treat to share with guests, this banana bread fits the bill.
Ingredients You’ll Need
This recipe uses pantry staples and a few fresh ingredients you likely already have on hand.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground nutmeg (optional)
- 1/8 teaspoon ground cloves (optional)
- 1/2 to 3/4 cup chopped toasted pecans or walnuts (optional)
How to Make Moist Banana Bread with Sour Cream
Step 1: Prepare Your Baking Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Toast the Nuts (Optional)
- If using nuts, spread them on a baking sheet and toast them in the oven for 5–7 minutes, stirring halfway through. Toasting enhances their flavor and adds a delightful crunch.
Step 3: Mash the Bananas
- In a small bowl, mash the bananas with a fork or potato masher until smooth. Ensure you have 1 cup of mashed bananas for the perfect texture and flavor.
Step 4: Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key for creating a tender crumb.
Step 5: Add the Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for added depth of flavor.
Step 6: Combine Wet and Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, powdered oats, baking soda, baking powder, salt, and optional spices. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Step 7: Fold in Sour Cream and Nuts
- Gently fold in the sour cream to create a silky batter. If using, stir in the toasted nuts for added texture and flavor.
Step 8: Bake the Bread
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure clean, even slices.
Helpful Tips for Success
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots or even completely blackened skins.
- Don’t Overmix: Overmixing the batter can lead to dense banana bread. Mix just until the ingredients are combined.
- Customize Your Bread: Love chocolate? Add 1/2 cup of chocolate chips. Prefer a tropical twist? Add shredded coconut or dried pineapple.
- Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a more uniform batter.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Storage Tips: Keep the banana bread in an airtight container at room temperature for up to 3 days. To store for longer, wrap the loaf tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
- Sour Cream Alternatives: If you don’t have sour cream, plain Greek yogurt works beautifully as a substitute.
Nutritional Information
Per slice (based on 12 slices):
- Calories: 240
- Protein: 4g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 2g
- Sugar: 14g
Frequently Asked Questions
Can I make this banana bread gluten-free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your oats are certified gluten-free as well.
Can I double the recipe?
Absolutely! This recipe doubles beautifully. Use two loaf pans and bake them side by side.
What’s the best way to reheat banana bread?
For a warm slice, microwave it for 10–15 seconds or toast it lightly for a crisp edge.
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Conclusion
This Moist Banana Bread with Sour Cream is more than just a recipe—it’s an invitation to savor life’s simple pleasures. Whether you’re enjoying a quiet morning at home, sharing a loaf with friends, or making it as a gift, this banana bread is guaranteed to bring a smile to everyone who tastes it. So grab those ripe bananas and start baking—you’ll be rewarded with a loaf so tender, flavorful, and moist that it might just become your new go-to recipe!
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Moist Banana Bread with Sour Cream: The Ultimate Comfort Bake
Description
Few things are as universally loved as banana bread. It’s a warm, fragrant slice of comfort, perfect for any time of day. Whether paired with your morning coffee, served as an afternoon snack, or savored as an after-dinner treat, banana bread always seems to hit the spot. But what if I told you there was a way to make this classic treat even better?
Enter Moist Banana Bread with Sour Cream—a game-changer in the world of quick breads. The sour cream not only ensures the bread is wonderfully moist, but it also adds a subtle tang that beautifully balances the sweetness of ripe bananas. If you’ve ever found yourself disappointed by dry or overly dense banana bread, this recipe will restore your faith.
The first time I made this banana bread, it was one of those serendipitous kitchen experiments. I had a few overripe bananas sitting on the counter, a tub of sour cream in the fridge, and a craving for something sweet yet homey. As the loaf baked, the house filled with that unmistakable aroma of bananas and brown sugar—a scent so inviting that my family wandered into the kitchen, eager to see what was in the oven.
By the time the bread was cool enough to slice, it had already won everyone over. Tender, perfectly sweet, and incredibly moist, it quickly became our go-to recipe. Now, it’s a staple in our home, and I can’t wait for it to become a favorite in yours too.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground nutmeg (optional)
- 1/8 teaspoon ground cloves (optional)
- 1/2 to 3/4 cup chopped toasted pecans or walnuts (optional)
Instructions
Step 1: Prepare Your Baking Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Toast the Nuts (Optional)
- If using nuts, spread them on a baking sheet and toast them in the oven for 5–7 minutes, stirring halfway through. Toasting enhances their flavor and adds a delightful crunch.
Step 3: Mash the Bananas
- In a small bowl, mash the bananas with a fork or potato masher until smooth. Ensure you have 1 cup of mashed bananas for the perfect texture and flavor.
Step 4: Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key for creating a tender crumb.
Step 5: Add the Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract for added depth of flavor.
Step 6: Combine Wet and Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, powdered oats, baking soda, baking powder, salt, and optional spices. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Step 7: Fold in Sour Cream and Nuts
- Gently fold in the sour cream to create a silky batter. If using, stir in the toasted nuts for added texture and flavor.
Step 8: Bake the Bread
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure clean, even slices
Notes
- Storage Tips: Keep the banana bread in an airtight container at room temperature for up to 3 days. To store for longer, wrap the loaf tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
- Sour Cream Alternatives: If you don’t have sour cream, plain Greek yogurt works beautifully as a substitute.