Description
This Moist Sour Cream Banana Bread recipe delivers a wonderfully moist and tender loaf with a perfectly balanced sweetness and a subtle hint of cinnamon, making it an absolute delight for any occasion. It’s an easy recipe perfect for using up ripe bananas.
Ingredients
3 medium very ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Instructions
First, heat your oven to 350F (175C) and prepare a 9×5 inch loaf pan by greasing it.
In a spacious bowl, combine the mashed bananas, melted butter, and sugar until thoroughly blended.
Add the eggs one by one, followed by the sour cream and vanilla extract, mixing well.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Carefully fold the dry ingredients into the banana mixture until just combined, being careful not to overmix.
Pour the batter into your prepared pan and level the top.
Bake for 55 to 60 minutes, checking with a toothpick until it comes out clean.
Let the bread rest in the pan for 10 minutes before moving it to a wire rack to cool completely.
Notes
Using very ripe bananas is key. They should have plenty of brown spots; this is when their sugars are most developed, providing natural sweetness and that classic banana flavor.
This is the secret to the incredible moisture in this bread. It adds a subtle tang and ensures a tender crumb that’s never dry.
Melting the butter makes it easier to incorporate and contributes to the bread’s tender texture.
Provides sweetness and helps create a lovely golden-brown crust.
Works with the acidic ingredients (like sour cream) to help the bread rise and achieve a light texture.
Overmixing the batter can develop the gluten in the flour, leading to a tough texture. Mix the dry ingredients into the wet just until they disappear.
Greasing your loaf pan thoroughly is essential. You can also lightly flour it after greasing, or use parchment paper for easier removal.
A clean toothpick is your best indicator of doneness. If it comes out with wet batter, bake for a few more minutes and test again.
Patience is rewarded! Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This step prevents a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Cuisine: American