This moist sour cream banana bread is like a warm hug for your taste buds! With ripe bananas and creamy sour cream, it’s soft, fluffy, and just sweet enough.
I love making this bread when I have overripe bananas. The smell while it bakes is heavenly! Plus, it’s perfect for breakfast or as a snack—who can resist? 🍌
Key Ingredients & Substitutions
All-purpose flour: This is your base ingredient for the bread. If you’re looking for a gluten-free option, you can substitute with a gluten-free all-purpose blend.
Sour cream: It adds moisture and richness. You can replace it with plain yogurt or even buttermilk if needed, but it may change the texture slightly.
Bananas: Ripe bananas are a must for natural sweetness. If you don’t have fresh ones, you can use frozen bananas—just thaw and mash them thoroughly.
Butter: Unsalted butter is best for this recipe, but you can use coconut oil or vegetable oil as a dairy-free alternative.
Nuts: While walnuts or pecans add a great crunch, you can skip them if you prefer a nut-free version or swap for chocolate chips for a treat!
How Do I Mix Ingredients Without Overmixing?
Folding gently is key to keeping your banana bread tender. Here’s how to do it right:
- Combine dry and wet ingredients in separate bowls first.
- When mixing, add the dry to the wet gradually to avoid lumps.
- Use a spatula and fold in a circular motion, cutting through the batter.
- Stop when you see a few flour streaks; it’s okay to have some lumps.
This technique ensures your bread stays light and fluffy, rather than dense. Happy baking!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) sour cream
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 60-70 minutes to bake. So in total, you’re looking at around 1 hour and 15 minutes to have this delicious banana bread ready to enjoy!
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 line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent. Set the bowl aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Beat them together until the mixture is light in color and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add Eggs:
Beat in the eggs, one at a time, fully incorporating each before adding the next. This will help the mixture to emulsify and create a smooth batter.
5. Incorporate Sour Cream and Vanilla:
Add the sour cream and vanilla extract to the bowl, stirring until everything is well combined. The sour cream will make the bread super moist!
6. Mix in Bananas:
Now, add in the mashed bananas. Stir until the banana is evenly distributed throughout the batter.
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; having some lumps is fine!
8. Add Nuts (Optional):
If you like, fold in the chopped walnuts or pecans for a nice crunch. You can skip this step if you prefer your banana bread nut-free.
9. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10. Bake:
Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
11. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
12. Slice and Enjoy:
Once cooled, slice your delicious moist sour cream banana bread and serve! It’s delightful on its own or toasted with a little butter.
FAQ for Moist Sour Cream Banana Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may be denser. To keep it moist, you might want to add an extra tablespoon of sour cream or a bit of milk.
What Should I Do if I Don’t Have Sour Cream?
No worries! You can use plain Greek yogurt or buttermilk as a substitute for sour cream. They will provide similar moisture and tanginess to the bread.
How Do I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Mix-ins?
Absolutely! Feel free to add chocolate chips, dried fruit, or even spices like cinnamon for extra flavor. Just keep an eye on the consistency when folding in additional ingredients.
