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Moist Classic Banana Bread with Sour Cream – Easy Recipe

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This Moist Classic Banana Bread with Sour Cream is a comforting, foolproof recipe that yields an incredibly tender and flavorful loaf. Made with simple ingredients and ripe bananas, it’s perfect for breakfast, brunch, or a late-night snack.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup (60g) chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the long sides.
  2. In a large mixing bowl, use a fork or potato masher to mash 3 ripe bananas until mostly smooth. Set aside.
  3. In a small saucepan or microwave-safe bowl, melt 1/2 cup (113g) of unsalted butter. Let it cool for a minute or two.
  4. To the mashed bananas, add the melted butter, 3/4 cup (150g) granulated sugar, 2 large eggs (room temperature), 1 teaspoon vanilla extract, and 1/2 cup (120g) sour cream. Whisk until smooth and well combined.
  5. In a separate medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  7. If using, fold in 1/2 cup (60g) chopped walnuts or pecans with a few gentle strokes.
  8. Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil around the 40-minute mark.
  10. Let the bread cool in the pan on a wire rack for 10-15 minutes. Then, use the parchment paper overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use full-fat sour cream and very ripe, spotty bananas. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on the second day. For high altitude (above 3,500 feet), reduce sugar by 1 tablespoon and increase flour by 2 tablespoons.

Nutrition

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

Find it online: https://ariaappetite.com/moist-classic-banana-bread-with-sour-cream-easy-recipe/