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Moist Classic Banana Bread with Sour Cream

moist banana bread with sour cream - featured image
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This banana bread features a crackled, domed top and an impossibly soft, tender crumb thanks to the addition of sour cream. It’s the perfect way to use overripe bananas and stays moist for days.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. In a large bowl, mash the three ripe bananas with a fork until mostly smooth but still with a few small lumps. Set aside.
  3. In a separate large bowl, whisk together the melted and slightly cooled butter, granulated sugar, eggs, sour cream, and vanilla extract until smooth and well combined, about 30 seconds.
  4. Pour the mashed bananas into the wet ingredient mixture and stir with a spatula until evenly distributed.
  5. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  6. Add the flour mixture to the banana mixture. Use a rubber spatula to gently fold together just until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared pan. Smooth the top gently. Tap the pan lightly on the counter to release air bubbles.
  8. 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 loosely with aluminum foil after about 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer to the wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with black skins. Do not overmix the batter. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free baking blend.

Nutrition

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

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