This moist banana bread is packed with ripe bananas and creamy sour cream, making it super tasty. It’s perfect for breakfast or a yummy snack!
I love how easy it is to whip this up! Just mix the ingredients, pop it in the oven, and enjoy that sweet smell filling your kitchen. Can’t resist a slice warm from the oven! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The star of this recipe! Use very ripe bananas for maximum sweetness and moisture. If you don’t have enough ripe ones, you can mix in some frozen bananas after thawing them.
Sour Cream: This ingredient gives the bread its moisture and tenderness. You can substitute plain yogurt or even buttermilk if you don’t have sour cream on hand.
Butter: Unsalted butter is preferred for flavor control. If you’re in a pinch, coconut oil or vegetable oil can work quite well as a substitute.
Granulated Sugar: For a different flavor, you can switch half of the sugar with brown sugar. It adds a nice caramel flavor and moisture as well.
How Do I Ensure the Banana Bread Stays Moist?
Keeping your banana bread moist means paying attention to how you mix your ingredients and bake it:
- Use very ripe bananas. They are sweeter and will help keep the bread moist.
- Don’t overmix the batter. Mix just until everything is combined to prevent the bread from becoming tough.
- Keep an eye on baking time. Every oven is different! Start checking for doneness at 55 minutes. If a toothpick comes out clean, it’s ready!
- Let it cool in the pan for a bit before transferring it to a rack. This helps retain moisture.
With these tips, your banana bread should come out fluffy and moist every time! Enjoy baking!
How to Make Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 Âľ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
How Much Time Will You Need?
This moist banana bread takes about 15 minutes to prep and 60 to 70 minutes to bake. Allow an additional 10 minutes to cool in the pan. So, in about 1.5 hours, you’ll have a delicious loaf ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda throughout the flour. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until it’s light and fluffy. This will incorporate air into the mix, making your bread light and tender.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then, stir in the vanilla extract for that lovely flavor boost.
5. Incorporate the Sour Cream:
Now, mix in the sour cream until everything is well combined. This is what will give your bread its moist texture!
6. Fold in the Bananas:
Next, gently fold in the mashed ripe bananas. You want to keep the batter light, so don’t mix too vigorously.
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined—overmixing can make your banana bread tough.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The cooking time might vary a bit based on your oven.
9. Cool and Slice:
Once baked, allow the banana bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Slice your delicious, moist sour cream banana bread and enjoy it as a snack or breakfast treat!
Happy baking! Enjoy the delightful aroma and taste of your homemade banana bread!
Frequently Asked Questions (FAQ)
Can I Use Unsweetened Applesauce Instead of Butter?
Yes, you can replace the softened butter with unsweetened applesauce to reduce the fat content. Use the same amount (½ cup) and it will still keep the bread moist, but it may alter the flavor slightly toward the fruity side.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute. This will also provide moisture and a tangy flavor to your banana bread!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra crunch or sweetness. They can be added when you mix in the bananas.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 4 days. If you need to keep it longer, you can freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing, and thaw it overnight in the fridge when you’re ready to enjoy it!
Feel free to let me know if you have more questions about the recipe!
