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Moist Classic Banana Bread with Sour Cream

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This moist classic banana bread with sour cream is tender, rich, and perfectly sliceable. Made with simple pantry ingredients and a one-bowl method, it’s the foolproof banana bread recipe you’ll come back to every time.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) full-fat sour cream
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed (about 1½ cups or 340g)
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

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 bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, stirring until fully incorporated after each addition.
  4. Mix in the sour cream and vanilla extract until smooth and uniform.
  5. Fold in the mashed bananas gently until evenly distributed.
  6. In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Add the flour mixture to the banana mixture in two additions, folding gently with a rubber spatula after each addition until just combined.
  8. Pour the batter into the prepared pan and spread it evenly. 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 foil after 40 minutes.
  10. Cool in the pan for 10 minutes, then lift the bread out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas with brown spots for best sweetness and moisture. Full-fat sour cream is non-negotiable for the best texture. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on the second day. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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