This moist sour cream banana bread is a warm hug in loaf form! With ripe bananas and a touch of tangy sour cream, it’s super fluffy and yummy.
Honestly, it’s impossible to resist the smell as it bakes! I love enjoying a warm slice with a bit of butter on top—pure comfort food! 🥰
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this banana bread. It gives a great structure. If you’re looking for gluten-free options, consider using a 1:1 gluten-free baking mix instead.
Bananas: Ripe bananas are essential for sweetness and moisture. If you’re short on bananas, you can substitute with unsweetened applesauce at 1/2 cup for a fruity twist!
Sour Cream: This is the key to moisture! If you don’t have sour cream, plain yogurt will work in a pinch. I also enjoy using Greek yogurt for added protein!
Butter: Unsalted butter keeps the flavor balanced. If you’re dairy-free, you can use coconut oil or a vegan butter substitute.
How Can I Ensure My Banana Bread is Perfectly Moist?
To keep your banana bread moist, follow these steps:
- Use very ripe bananas. The darker, the better! They add natural sweetness and moisture.
- Don’t overmix the batter. Stir until just combined to keep the bread fluffy.
- Check for doneness early. Ovens can vary, so start checking around 60 minutes. Overbaking dries it out.
- Let it cool in the pan for 10 minutes. This helps keep it moist as it continues to steam slightly.
With these tips, you’ll have a delightful banana bread that everyone will love! Enjoy your baking!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2-3 bananas)
- ½ cup sour cream
How Much Time Will You Need?
This delightful banana bread requires about 15 minutes of prep time and 60-70 minutes to bake. Make sure to let it cool for about 10 minutes before serving, bringing your total to around 1.5 hours from start to finish. It’s worth every minute for that moist, delicious result!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure that your baking soda is evenly distributed throughout the batter. Set this bowl aside for now.
3. Creaming Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer (or a stand mixer) to beat them together until the mixture is light and fluffy—this is about 2-3 minutes of mixing. It helps to incorporate air, making your bread nice and fluffy!
4. Incorporating Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is nicely blended.
5. Adding Banana and Sour Cream:
Now stir in the mashed bananas and sour cream until the mixture is well combined. This adds moisture and gives your banana bread that delicious flavor we love!
6. Combining Wet and Dry Ingredients:
Gradually add your bowl of dry ingredients to the wet ingredients. Stir gently with a spatula or spoon until just combined—be careful not to overmix, or your bread will be tough!
7. Pouring into the Pan:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so that it bakes evenly.
8. Baking the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
9. Cooling Time:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
10. Enjoying Your Banana Bread:
Your moist sour cream banana bread is now ready! Slice it up and enjoy it plain or spread with a bit of butter. It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw the bananas completely before mashing them. You can speed up the thawing by placing them in warm water, or simply leave them out at room temperature until they’re soft.
How Should 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, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge or at room temperature when you’re ready to enjoy it!
Can I Add Nuts or Chocolate Chips to This Bread?
Yes, feel free to mix in ½ to 1 cup of your favorite nuts (like walnuts or pecans) or chocolate chips for an extra flavor boost. Just fold them in gently after mixing the wet and dry ingredients!
What Should I Do If My Banana Bread Is Sinking in the Middle?
If your banana bread sinks, it could be due to too much moisture or undercooking. Make sure you’re using the right amount of flour and that you bake it long enough until a toothpick comes out clean. Every oven is different, so an extra few minutes might be needed!
