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The Best Moist Sour Cream Banana Bread Recipe

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This sour cream banana bread is impossibly moist, tender, and flavorful. Made with simple ingredients and overripe bananas, it’s the perfect comfort food that stays soft for days.

Ingredients

Scale
  • 3 medium ripe bananas (about 1½ cups mashed)
  • ½ cup sour cream (full-fat preferred)
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ½ cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment with butter or cooking spray.
  2. In a large mixing bowl, mash the 3 ripe bananas with a fork until smooth. You want some small lumps for texture, but no large chunks. You should have about 1½ cups of mashed banana. Set aside.
  3. In a small microwave-safe bowl, melt ½ cup of unsalted butter in 20-second increments until fully melted. Let it cool slightly.
  4. Add the melted butter, ½ cup sour cream, ¾ cup granulated sugar, 2 room-temperature eggs, and 1 teaspoon vanilla extract to the bowl with the mashed bananas. Whisk everything together until smooth and well combined.
  5. In a separate medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are fine. If adding mix-ins, fold them in now.
  7. Transfer the batter to the prepared loaf pan. Spread it evenly with your spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Place the pan in the preheated oven and bake for 55-65 minutes. At the 45-minute mark, check the top—if it’s browning too quickly, tent the loaf loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for 10-15 minutes. Then use the parchment paper overhang to lift it out and transfer it to a wire cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter—stir just until the flour disappears. Use room temperature ingredients for best results. Check for doneness starting at 50 minutes. Let the bread cool completely before slicing to prevent crumbling. Toast leftover slices for a fresh-from-the-oven texture.

Nutrition

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

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