Print

Classic Banana Bread with Sour Cream – Perfectly Moist & Easy

banana bread with sour cream - featured image
Print Recipe

This classic banana bread with sour cream is unbelievably moist, tender, and perfectly golden. It uses simple pantry ingredients and a lower baking temperature for even cooking, making it a foolproof recipe that turns out bakery-level results every time.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ½ cup sour cream (full-fat preferred)
  • ½ cup unsalted butter (1 stick, softened)
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup chopped walnuts or pecans, ½ cup chocolate chips, ⅓ cup shredded coconut

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash the bananas until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  5. Gently fold in the sour cream and mashed bananas until just combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Add the dry ingredients to the wet mixture in two additions, folding gently after each until no streaks of flour remain. Do not overmix.
  8. Let the batter rest for 10 minutes.
  9. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake at 325°F (163°C) for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  11. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack.

Notes

For best results, use very ripe, spotty bananas. Let the batter rest for 10 minutes before baking to ensure even rising. Check internal temperature with an instant-read thermometer—it should read 200-205°F in the center. Store wrapped 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, easy banana bread, classic banana bread

Find it online: https://gleefulfork.com/classic-banana-bread-with-sour-cream-perfectly-moist-and-easy/