This moist sour cream banana bread is a cozy and yummy treat! It’s bursting with sweet banana flavor and the sour cream keeps it super soft and tender.
Honestly, I can’t resist a warm slice straight from the oven with a bit of butter. It makes the house smell amazing, and I love sharing it with friends. Just try not to eat it all at once! 😄
Key Ingredients & Substitutions
Bananas: Ripe, spotty bananas are ideal for sweetness and flavor. If you’re out of bananas, you can use applesauce as a substitute—1/4 cup per banana.
Sour Cream: This ingredient adds moisture and richness. You can replace it with plain yogurt or buttermilk if needed. Greek yogurt also works great for a thicker texture!
Butter: Unsalted butter gives the best flavor. If you’re dairy-free, coconut oil or a vegan butter blend is a good alternative that keeps the bread moist.
How Do I Ensure My Banana Bread Turns Out Moist and Delicious?
To keep your banana bread moist, a few key steps are essential:
- Use ripe bananas—spotty ones have the best flavor!
- Be careful not to overmix the batter. Stir until just combined to avoid tough bread.
- Check your bread for doneness a few minutes early. Ovens vary, so a toothpick should come out clean but not dry.
- Let it cool slightly in the pan before transferring to a wire rack. This helps maintain moisture!
Keep these tips in mind, and you’ll have a lovely, moist banana bread every time! Enjoy baking!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup (120g) sour cream
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and then needs to bake for 60-70 minutes. After baking, let it cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes before you can enjoy a warm slice!
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 you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk them together until well blended, and then set this bowl aside for later.
3. Cream Butter and Sugar:
In a larger bowl, use an electric mixer to beat the softened butter and granulated sugar together. Beat them for about 3-4 minutes until the mixture is light and fluffy. This helps create a nice texture for your bread!
4. Add Eggs and Vanilla:
Add the eggs to the butter mixture one at a time. Make sure to beat well after each egg to incorporate it fully. Then, stir in 1 teaspoon of vanilla extract.
5. Incorporate Bananas and Sour Cream:
Next, add in the mashed ripe bananas and the sour cream. Mix everything together gently until just combined—don’t worry if there are a few lumps of banana, that’s okay!
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredient mix to the wet ingredients. Stir everything together gently until just mixed; be careful not to overmix, or your bread might turn out dense.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool Before Serving:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing into it.
9. Slice and Enjoy:
Your moist sour cream banana bread is now ready! Slice it up and enjoy it as a delightful breakfast or snack. It stays moist for several days if stored properly!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas in This Recipe?
Absolutely! If you have frozen bananas, just thaw them first. You can place them in the fridge overnight or microwave them in short intervals until softened. They might be a bit mushy, but that’s perfect for banana bread!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk instead. Greek yogurt is a great option if you want thicker consistency, as it will still keep the bread moist!
How Should I Store Leftovers?
To store leftover banana bread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It can last for up to 3 days. For longer storage, keep it in the fridge or freeze slices in a zip-top bag for up to 3 months!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to stir in 1/2 to 1 cup of your favorite mix-ins like walnuts, pecans, or chocolate chips just before pouring the batter into the loaf pan. This will add extra flavor and texture to your banana bread!
