This moist sour cream banana bread is a cozy treat that fills your kitchen with a sweet aroma. The sour cream makes it extra fluffy and adds a hint of tanginess to the bananas!
I like to enjoy a warm slice with some butter on top – it’s like a hug in a loaf! Plus, using ripe bananas means you can make this whenever you have a few sitting around. Yum!
Key Ingredients & Substitutions
Bananas: The riper the bananas, the better! Look for bananas with lots of brown spots. If you’re out of bananas, unsweetened applesauce can be a great substitute, using about 1 cup for the mashed bananas.
Sour Cream: This adds moisture and a subtle tang. If you don’t have sour cream, Greek yogurt works well too! Just ensure it’s plain and unsweetened for the right flavor.
Butter: Unsalted butter keeps the flavors balanced, but if you have salted butter, just reduce the added salt to a pinch. You can also use coconut oil for a dairy-free version!
Nuts: I love adding walnuts for extra crunch and flavor. However, if you’re nut-free, feel free to skip them or try chocolate chips instead for a sweet twist.
How Do You Ensure Your Banana Bread is Perfectly Moist?
To achieve that moist texture, several tips can help. First, use very ripe bananas; they enhance flavor and moisture. Be careful not to overmix the batter—mix just until combined to keep the bread light and tender.
- Ensure your butter is softened, not melted. This helps create a light batter.
- Check your banana bread at the minimum baking time. Ovens can vary, and you want to avoid overbaking.
- Let it cool to room temperature on a wire rack. This helps prevent sogginess.
Enjoy the process, and your banana bread will turn out wonderfully!
Moist Sour Cream Banana Bread Recipe
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup mashed very ripe bananas (about 2-3 bananas)
- ½ cup (120g) sour cream
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious banana bread will take about 15 minutes for preparation and 60-70 minutes to bake. After that, it will need to cool for a bit before slicing, making the total time roughly 1.5 hours. It’s worth the wait for that moist, fluffy bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, use a whisk to combine the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs:
Beat in the eggs, one at a time. Make sure to mix well after adding each egg to ensure they’re thoroughly incorporated.
5. Incorporate the Wet Ingredients:
Now, stir in the mashed bananas, sour cream, and vanilla extract. Mix gently until everything is just combined.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. It’s important to mix gently and just until combined; you don’t want to overmix as it can make the bread dense.
7. Add Nuts (Optional):
If you like nuts in your banana bread, gently fold in the chopped walnuts or pecans at this stage.
8. Pour Into the Pan:
Pour the banana bread batter into the prepared loaf pan. Use a spatula to smooth out the top for even baking.
9. Bake:
Bake in your preheated oven for about 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
10. Cool in the Pan:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. This makes it easier to remove without falling apart.
11. Cool Completely:
Finally, transfer the bread to a wire rack to cool completely before slicing. This helps it set to the perfect texture!
Slice your moist sour cream banana bread and enjoy it fresh, or toast it with a pat of butter for an extra treat!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! If using frozen bananas, make sure to thaw them completely before mashing and using them in the recipe. You can speed up the thawing process by placing them in a sealed bag in warm water for a bit.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again.
Can I Substitute the Sour Cream?
Yes! If you don’t have sour cream, you can substitute it with plain Greek yogurt or even buttermilk. Just ensure they’re plain and unsweetened to maintain the flavor balance of the bread.
What If My Banana Bread Is Too Dense?
If your banana bread turns out dense, it may be due to overmixing the batter. Mix just until the dry ingredients are incorporated, and ensure you’re using ripe bananas for the best moisture and flavor. Additionally, check your oven’s temperature; if it’s too hot, it can cause the bread to bake unevenly.
