This Moist Sour Cream Banana Bread is a tasty treat packed with ripe bananas and creamy sour cream. It’s soft, sweet, and perfect for breakfast or a snack!
Baking this bread fills your kitchen with a warm, inviting smell. I love how easy it is to make, and it’s hard to resist sneaking a slice while it’s still warm! 🍌
Key Ingredients & Substitutions
All-Purpose Flour: This is the basis for your banana bread. For a gluten-free option, you can substitute with a 1:1 gluten-free flour blend.
Sour Cream: This adds moisture and richness. You can replace it with plain yogurt or buttermilk if you don’t have sour cream on hand.
Mashed Ripe Bananas: Ripe bananas are essential for sweetness and flavor. The browner, the better! If you’re out of bananas, consider using applesauce; however, the flavor will change slightly.
Nuts (optional): Walnuts or pecans add a nice crunch. If you prefer a nut-free version, feel free to leave them out or use chocolate chips instead!
How Do I Ensure My Banana Bread is Moist and Fluffy?
The key to moist banana bread lies in careful mixing and baking. Here’s how:
- Start by creaming butter and sugar until fluffy. This helps incorporate air, leading to a light texture.
- Mix your wet and dry ingredients gently. Overmixing can lead to dense bread, so stop mixing as soon as you see no flour streaks.
- Don’t skip on the bananas or sour cream! They are vital for moisture. Use ripe bananas for maximum sweetness and flavor.
- Keep an eye on your baking time. Every oven is different, so check for doneness with a toothpick around 60 minutes. If it comes out clean, it’s ready!
By following these tips, you’ll have beautiful, moist banana bread that’s sure to impress!
Moist Sour Cream Banana Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup mashed ripe bananas (about 2-3 bananas)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and 60-70 minutes to bake. Make sure to allow some extra time for cooling, as it’s best enjoyed once it has cooled down completely. All in all, you should set aside about 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, take your all-purpose flour, baking soda, and salt. Whisk them together until they are well combined and set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter and granulated sugar until it becomes light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Once both eggs are added, pour in the vanilla extract and mix until everything is combined and smooth.
5. Combine Bananas and Sour Cream:
Now, add the mashed ripe bananas and sour cream to the butter mixture. Gently stir until everything is blended together nicely.
6. Mix in Dry Ingredients:
Gradually add the flour mixture into the wet mixture. Stir gently until just combined—be careful not to overmix! You want to keep your banana bread tender and moist.
7. Add Nuts (if Desired):
If you’re using nuts, fold them in at this stage. They add a delightful crunch to your banana bread!
8. Pour Batter into Pan:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
9. Bake the Banana Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean!
10. Cool and Enjoy:
After baking, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing. It’s the perfect treat to enjoy with coffee or tea!
Enjoy your moist, flavorful sour cream banana bread!
FAQ for Moist Sour Cream Banana Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may result in a denser loaf. If you prefer a lighter texture, consider using half all-purpose flour and half whole wheat flour for a nice balance.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Recipe Muffins Instead of Bread?
Absolutely! Pour the batter into a muffin tin lined with paper liners or greased. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. You’ll have delicious banana muffins instead!
What If My Bananas Aren’t Ripe Enough?
If your bananas aren’t fully ripe, they won’t provide the same level of sweetness and flavor. You can hasten the ripening process by placing them in a brown paper bag at room temperature for a day or two, or you can bake them at 300°F (150°C) for about 15-20 minutes to soften and sweeten them more quickly.
