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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare Pan: Grease and flour a 9-inch loaf pan thoroughly to prevent the bread from sticking and promote even browning.
- 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.
- 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.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- 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.
- 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.
- 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.
- 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
