Moist Banana Bread with Sour Cream
A rich and tender banana bread that stays moist for days thanks to the addition of sour cream, perfect for breakfast or a sweet treat.
Ingredients
Main Ingredients
- 3 large ripe bananas Use very ripe, borderline-black bananas for the best flavor.
- ½ cup sour cream Do not substitute with yogurt for best results.
- ½ cup butter Use real butter, not margarine, for flavor.
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon A pinch of cinnamon adds great flavor.
Optional Add-Ins
- ½ cup chopped walnuts or pecans Optional for added texture and flavor.
- ½ cup mini chocolate chips Great for chocolate lovers.
- 1 tablespoon cinnamon sugar For a sweet topping before baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the softened butter and sugar to the mashed bananas, mixing until well combined.
- Stir in the eggs, sour cream, and vanilla extract until incorporated.
- In a separate bowl, mix the flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Baking
- Pour the batter into a greased loaf pan and smooth out the top.
- If using, sprinkle the optional cinnamon sugar or nuts on top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, allow the banana bread to rest before cutting. This bread freezes well; wrap slices individually and store in an airtight container.