This moist sour cream banana bread is a real treat! It’s packed with ripe bananas, making it sweet and flavorful. The sour cream keeps it extra soft, which is always a plus!
Honestly, it’s so good that it’s hard to resist having just one slice. I like to enjoy it fresh out of the oven with a little butter on top—yummy! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your banana bread. If you’re looking to make it gluten-free, you can use a 1:1 gluten-free flour blend, which works well.
Sour Cream: This ingredient is key for moisture. If you want a non-dairy option, you can use a plant-based yogurt or unsweetened applesauce instead.
Mashed Ripe Bananas: Ripe bananas add sweetness and flavor. If you don’t have ripe bananas, you can place them in a paper bag for a day or use frozen bananas—just make sure to thaw and drain any excess moisture.
Granulated Sugar: For a twist, try using brown sugar instead. It adds a deeper flavor and moisture.
Butter: Unsalted butter is best for controlling salt levels, but you could substitute with coconut oil or margarine if needed.
How Do You Achieve the Perfectly Moist Texture?
The secret to moist banana bread lies in balancing the wet and dry ingredients. Overmixing the batter can lead to a dense texture. Here’s how to ensure yours stays light and fluffy:
- Mix the wet ingredients until just combined, and then fold in the dry ingredients gently.
- Avoid overmixing. It’s okay to have a few lumps—that means your banana bread will be tender.
- Using very ripe bananas adds moisture, so don’t hesitate to use those blackened ones!
- Let the bread cool in the pan for a bit; this helps it set without becoming dry.
By following these tips, you’ll end up with a delicious, moist banana bread that everyone will love! Enjoy baking! 🍌🍞
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sour cream
How Much Time Will You Need?
This delectable banana bread needs about 15 minutes of prep time and 60 to 70 minutes of baking time. After baking, let it cool for about 10 minutes before removing from the pan, and then allow it to cool completely on a wire rack. In total, plan for about an hour and a half to enjoy this comforting treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat the oven to 350°F (175°C). Take a 9×5-inch loaf pan, grease it with butter or cooking spray, then lightly dust it with flour, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure everything is evenly mixed. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 2-3 minutes. It’s the foundation for a moist and airy texture!
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure to incorporate each egg fully before adding the next. Then, add in the vanilla extract, mixing until combined.
5. Incorporate Bananas and Sour Cream:
Now it’s time to stir in the mashed bananas and sour cream. Use a spatula or wooden spoon to gently mix everything together until just combined. This step is important for keeping the bread moist!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients from your earlier bowl into the wet mixture. Gently fold the dry ingredients in until everything is just incorporated, being careful not to overmix. A few lumps are perfectly okay—it will make your bread tender!
7. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, if needed, and make sure it’s distributed evenly in the pan.
8. Baking Time:
Place the loaf pan in the oven and bake for 60 to 70 minutes. You’ll know the banana bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Cool Down:
Once baked, remove the banana bread from the oven and let it 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. Slice and Enjoy:
After the bread has cooled, it’s time to slice it up. Enjoy it plain, or spread a little butter on top—delicious!
Happy baking, and enjoy your lovely moist sour cream banana bread! 🍌🍞
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great. Just thaw them completely, drain any excess liquid, and then mash them before adding them to the batter. They’ll blend perfectly and keep your bread moist!
Can I Substitute the Sour Cream?
Yes, if you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will maintain the moisture in the bread while adding a slight tangy flavor.
How Do I Store Leftover Banana Bread?
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months—just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips?
Definitely! Chopped walnuts or pecans add a lovely crunch, and chocolate chips can make it extra indulgent. Fold in about ½ to 1 cup of your favorite mix-ins when you incorporate the bananas and sour cream for delicious variation.
