This moist sour cream banana bread is a slice of heaven! The sour cream makes it super soft and fluffy, while ripe bananas add wonderful sweetness. Perfect for breakfast or a tasty snack!
When I make this bread, I can’t resist sneaking a piece warm from the oven. It’s like a warm hug on a plate! 🍌 I love enjoying it with a little butter spread on top.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best flavor and moisture. If you don’t have enough ripe bananas, you can mash some fresh ones and add a tablespoon of sugar for sweetness.
Sour Cream: This ingredient adds moisture and richness. If you don’t have sour cream, plain yogurt is a great substitute. For a dairy-free option, try using dairy-free sour cream or a plant-based yogurt.
Butter: Unsalted butter is recommended to control the salt level, but you can use margarine if you’re looking for a non-dairy option. Some people like using coconut oil for a slight coconut flavor!
Flour: All-purpose flour is standard, but you can replace half with whole wheat flour for added fiber. Just be aware that it may change the texture slightly.
How Can I Ensure My Banana Bread Stays Moist?
The key to moist banana bread lies in a few techniques. First, be careful not to overmix the batter. Stir just until the dry ingredients are incorporated. Also, make sure your bananas are very ripe, as this adds moisture and natural sweetness.
- Check the oven temperature with an oven thermometer to ensure even baking.
- Leave the bread to rest in the pan for a few minutes; this helps retain moisture.
- If you want to experiment, try adding a handful of nuts or chocolate chips for extra flavor and texture!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe mashed bananas (about 3 medium bananas)
- 1/2 cup (120g) sour cream
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and about 60-70 minutes to bake. Factor in an additional 10 minutes for cooling in the pan, making it a total of around 1.5 hours before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it with butter or cooking spray, and then either flour it lightly or line it with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure even distribution of the leavening agent. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until they are light and fluffy. This process usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. It adds a great flavor that complements the bananas!
5. Incorporate Bananas and Sour Cream:
Add the mashed bananas and sour cream to the mixture. Mix until everything is combined. The sour cream adds moisture and creates a nice tender texture.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently, just until everything is mixed together. Avoid overmixing, as this can lead to a denser loaf.
7. Pour and Smooth:
Pour the banana bread batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring an even bake.
8. Bake Your Bread:
Bake in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
9. Cool in the Pan:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. This helps it firm up a bit, making it easier to remove.
10. Finish Cooling:
Turn the bread out onto a wire rack to cool completely before slicing. This will help keep the crust nice and soft.
Now, you can enjoy a slice of your delicious, moist sour cream banana bread! Perfect with a cup of coffee or tea!
FAQ about Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw the bananas completely before mashing them. You can speed up the thawing process by placing them in a sealed plastic bag and submerging it in warm water.
How Can I Make This Banana Bread Vegan?
You can substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based butter or oil instead of regular butter and opt for a dairy-free yogurt in place of sour cream.
What’s the Best Way to Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature or microwave for a quick snack!
Can I Add Nuts or Chocolate Chips?
Yes! Feel free to mix in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for extra flavor and texture. Just fold them in gently before pouring the batter into the loaf pan!