This moist sour cream banana bread is a cozy treat that’s perfect for breakfast or snack time. The ripe bananas and creamy sour cream come together for a deliciously soft texture.
Making this bread is fun and easy! I love how it fills the kitchen with a sweet smell. Plus, it’s a great way to use those overripe bananas sitting on the counter!
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best flavor. They should be speckled with brown spots for maximum sweetness. If you don’t have enough ripe ones, try mixing in a bit of unsweetened applesauce to help with moistness.
Sour Cream: This ingredient adds incredible moisture. If you’re looking for a lighter option, use plain Greek yogurt instead. It gives a similar tanginess and texture.
Butter: Unsalted butter gives you control over the salt level. If you want a dairy-free option, try using coconut oil or a dairy-free butter substitute. Just remember to melt it first!
Sugar: Granulated sugar is standard, but you can use brown sugar for a deeper flavor. If you prefer a sugar substitute, try using maple syrup or honey, but reduce the liquid in the recipe slightly.
How Do You Ensure Your Banana Bread Turns Out Moist?
To keep your banana bread moist, the key steps include using ripe bananas and sour cream. Here’s how to nail it:
- Make sure the bananas are very ripe before mashing them. The browner, the better!
- Incorporate the sour cream without overmixing the batter. Mix just until combined for a tender crumb.
- Check your oven temperature—too hot can dry out the bread. An oven thermometer can help ensure accuracy.
- Don’t skip on cooling time! Letting the banana bread rest in the pan helps it set up without drying out.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup sour cream
How Much Time Will You Need?
This delicious banana bread recipe takes about 15 minutes of preparation time and 60-70 minutes to bake. After baking, don’t forget to allow it to cool for a bit before slicing into that moist goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, 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, baking powder, and salt. This will help ensure your banana bread rises beautifully.
3. Cream the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This will add air, making your bread nice and soft.
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract for that yummy flavor.
5. Combine Bananas and Sour Cream:
Now, add the mashed bananas and sour cream to the wet mixture. Gently mix until everything is just combined—take care not to overmix!
6. Fold in the Dry Ingredients:
Gradually fold in the dry ingredient mixture. Use a spatula or wooden spoon to combine everything until you don’t see any dry flour. Overmixing can make your bread dense, so be gentle.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake to Perfection:
Bake in the preheated oven for 60-70 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
9. Cool and Enjoy:
Once baked, allow the banana bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your moist, flavorful banana bread!
Happy baking!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw the bananas completely and drain any excess liquid before mashing them. This will ensure your banana bread doesn’t end up too watery!
What If I Don’t Have Sour Cream?
If you can’t get sour cream, you can substitute it with plain Greek yogurt or even buttermilk. Both options will keep your banana bread moist and add a nice tangy flavor!
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate it for up to a week if you prefer. For longer storage, freeze slices in a freezer-safe bag for about 2-3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in up to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter before pouring it into the loaf pan. They add great flavor and texture!
