This moist sour cream banana bread is a real treat! It’s packed with sweet bananas and has a lovely, soft texture thanks to the sour cream. Perfect for breakfast or a snack!
If you’re like me, you can’t resist the smell of freshly baked banana bread wafting through the house. It’s so easy to whip up—just mix and bake. Enjoy it warm with a pat of butter!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. You can use whole wheat flour for a nutty flavor, but start with a little less as it’s denser.
Sour Cream: This adds moisture and tanginess. If you don’t have sour cream, Greek yogurt is a great substitute, or even buttermilk can work in a pinch.
Ripe Bananas: The riper, the better! Brown, speckled bananas are ideal. If you’re short on bananas, unsweetened applesauce can also be used, but it might alter the flavor slightly.
Granulated Sugar: Regular sugar works best, but you can substitute brown sugar for a deeper flavor. It will also make the bread a bit more moist.
How do I Ensure My Banana Bread is Super Moist?
The key to a moist banana bread lies in combining the right ingredients and mixing techniques. Here’s how to get it just right:
- Use very ripe bananas for natural sweetness and moisture.
- Don’t overmix the batter! Stir just until combined to prevent the bread from becoming tough.
- Adding sour cream is vital, as it keeps the bread from drying out.
- Let it cool in the pan briefly before transferring it to a wire rack to cool completely. This prevents steam from making it soggy.
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ¾ 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 cup mashed ripe bananas (about 2-3 bananas)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This banana bread recipe will take about 15 minutes to prepare, with an additional 60-70 minutes to bake it. After baking, let it cool for about 10 minutes in the pan, then allow it to cool completely on a wire rack before slicing. Total time is around 1 hour and 30 minutes, making it a quick treat to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While your oven is heating, grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to mix everything together, then set the bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
4. Add the Eggs:
Add the eggs to the mixing bowl one at a time, making sure to beat well after each addition to fully incorporate. This will help in making the bread fluffier.
5. Mix in the Wet Ingredients:
Next, stir in the mashed ripe bananas, sour cream, and vanilla extract. Mix until everything is well combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Be careful not to overmix; you just want to combine them until there are no large flour streaks left.
7. Add Optional Nuts:
If you’re using chopped walnuts or pecans, fold them into the batter at this point for added crunch and flavor.
8. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan, using a spatula to smooth the top if needed.
9. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.
10. Cool and Serve:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Carefully turn it out onto a wire rack to cool completely before slicing.
Enjoy your deliciously moist sour cream banana bread with a warm cup of tea or coffee!
FAQ for Moist Sour Cream Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw them completely first. Once thawed, drain any excess liquid, then mash them and use as directed in the recipe. Frozen bananas can actually taste sweeter and add great flavor!
Can I Substitute the Sour Cream?
Yes, you can! Greek yogurt or buttermilk are both great alternatives to sour cream. They will provide similar moisture and tanginess, ensuring your banana bread remains deliciously moist.
How Should 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 it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Other Ingredients?
Definitely! In addition to or instead of nuts, you can fold in chocolate chips, dried fruit, or even shredded coconut for extra flavor. Just be mindful of how much you’re adding to keep the moisture balance right.
