Moist Banana Bread with Sour Cream (Printable version)

Rich, tender banana bread with sour cream for extra moisture and flavor. Ideal for breakfast, snacks, or dessert.

# What You'll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 cup sour cream
05 - 1 teaspoon vanilla extract
06 - 3 large ripe bananas, mashed (about 1 1/3 cups)

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt

→ Optional Add-Ins

10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup chocolate chips

# How to Prepare:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then mix in the sour cream and vanilla extract until well combined.
04 - Stir in the mashed bananas until incorporated.
05 - In a separate bowl, whisk together the flour, baking soda, and salt.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
07 - Fold in nuts or chocolate chips, if using.
08 - Pour the batter into the prepared loaf pan and smooth the top.
09 - Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
10 - Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

# Expert advice:

01 -
  • The sour cream creates this incredibly tender crumb that stays moist for days, unlike those dry banana breads that need to be salvaged with toaster
  • It comes together in one bowl with minimal fuss, perfect for lazy weekend mornings when you want something baking but dont want to work for it
02 -
  • Overmixing is the enemy here, once the flour disappears stop mixing or you'll end up with tough, rubbery bread
  • The toothpick test matters, if it comes out wet with batter it needs more time, but a few moist crumbs mean it's perfectly done
03 -
  • Use a light-colored metal pan rather than dark glass or nonstick, which can cause the edges to overbake before the center is done
  • If the top is browning too quickly, tent it loosely with foil after 40 minutes of baking

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