Sour Cream Banana Bread Recipe

Introduction

This Sour Cream Banana Bread is wonderfully moist with a tender crumb and a rich flavor. Using sour cream adds a slight tang and keeps the bread soft, making it perfect for breakfast or an afternoon treat.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs (beaten)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed bananas (about 3)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: Grease and flour a 9-inch loaf pan to prevent sticking.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Add the beaten eggs to the creamed mixture and mix well until fully combined.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and combine thoroughly.
6. Step 6: Stir in the sour cream, mashed bananas, and vanilla extract. Mix gently to incorporate everything without overmixing.
7. Step 7: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the banana bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Tips & Variations

• For extra flavor, try adding 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
• If you prefer a sweeter bread, you can increase the sugar by 1/4 cup.
• Use very ripe bananas for the best natural sweetness and moisture.
• Swap sour cream with Greek yogurt for a slightly different tang and texture.

Storage

Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in a toaster or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid adding extra moisture to the batter.

What can I substitute for sour cream if I don’t have it?

You can use plain Greek yogurt or buttermilk as a substitute for sour cream in equal amounts. These alternatives will maintain the moisture and tanginess of the bread.

Sour Cream Banana Bread Recipe

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★★★★★

4.7 from 107 reviews

• Author: Matteo
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This Sour Cream Banana Bread is a moist and tender loaf enriched with the tanginess of sour cream and the natural sweetness of ripe bananas. Perfect for breakfast, snack, or dessert, this classic quick bread is easy to make and yields a flavorful, soft crumb with a golden crust.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 2 large eggs (beaten)
• 1 cup mashed bananas (about 3 ripe bananas)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking your banana bread evenly.
2. Prepare Pan: Grease and flour a 9-inch loaf pan thoroughly to prevent the bread from sticking and promote even browning.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter together with the granulated sugar until the mixture becomes light, fluffy, and pale in color. This step helps incorporate air for a tender crumb.
4. Add Eggs: Beat the eggs in a separate bowl, then add them to the creamed butter and sugar mixture, mixing well to combine all ingredients smoothly.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter and egg mixture, stirring until just combined to avoid overmixing which can toughen the bread.
7. Add Banana, Sour Cream, and Vanilla: Fold in the mashed bananas, sour cream, and vanilla extract gently into the batter, mixing until ingredients are well incorporated while maintaining a light texture.
8. Pour and Bake: Pour the batter evenly into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
9. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents sogginess and helps the bread set nicely.

Notes

• Use very ripe bananas for the best flavor and natural sweetness.
• Don’t overmix the batter once the flour is incorporated to keep the bread tender.
• If you don’t have sour cream, plain yogurt can be a substitute in the same quantity.
• Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• You can add nuts or chocolate chips for variation, adding about 1/2 cup to the batter before baking.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Banana bread, sour cream banana bread, quick bread, moist banana bread, homemade banana bread