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Moist Sour Cream Banana Bread

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This moist sour cream banana bread is the best easy recipe you’ll ever try. The sour cream adds a subtle tang and keeps the crumb incredibly moist for days, making it a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (can reduce to ¾ cup if bananas are very ripe)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 2–3 medium) ripe bananas, mashed
  • ½ cup (120g) sour cream, room temperature
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. Mash the bananas. In a medium bowl, mash your ripe bananas with a fork or potato masher until they’re mostly smooth with a few small lumps. You want about 1 cup of mashed banana. Set this aside.
  3. Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set this bowl aside.
  4. Cream the butter and sugar. In a separate large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat until combined.
  6. Mix in the bananas and sour cream. Add the mashed bananas and sour cream to the butter mixture. Mix on low speed until just combined.
  7. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just incorporated. Stop as soon as you no longer see streaks of flour. If you’re adding walnuts, chocolate chips, or cinnamon, fold them in now.
  8. Pour the batter into the prepared pan. Use your spatula to scrape every last bit of batter into the pan. Smooth the top gently. Give the pan a light tap on the counter to release any air bubbles.
  9. Bake for 50-60 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked beautifully. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  10. Cool in the pan for 10 minutes. Remove the pan from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes.
  11. Transfer to a wire rack to cool completely. Use the parchment overhang or a butter knife to loosen the edges, then turn the loaf out onto the cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

Use full-fat sour cream for the best texture. For the bananas, look for ones that are heavily spotted and soft to the touch. If your bananas aren’t ripe enough, you can bake them at 300°F for 15 minutes to speed things up. Don’t overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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