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Best Moist Sour Cream Banana Bread Recipe

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This incredibly moist banana bread uses sour cream to create a tender, velvety crumb that stays fresh for days. A simple pantry-staple recipe that delivers bakery-quality results every time.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium or 2 large ripe bananas, mashed (about 1½ cups)
  • ½ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the two long sides.
  2. In a medium bowl, mash bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating on low speed until just combined after each addition. Do not overmix.
  5. Add sour cream, vanilla, and mashed bananas. Mix on low speed until combined. Batter may look curdled—this is normal.
  6. In a separate small bowl, whisk together flour, baking soda, and salt.
  7. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  8. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan on a wire rack for 10 minutes, then lift bread out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Use room-temperature ingredients for best emulsification. Do not overmix batter to avoid tough bread. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on day two. Store wrapped at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, easy banana bread, homemade banana bread

Find it online: https://lirafood.com/best-moist-sour-cream-banana-bread-recipe/