Get ready to fall in love with banana bread all over again with this foolproof recipe for Sour Cream Banana Bread! Moist, tender, and bursting with banana flavor, each bite of this quick bread is like a warm hug for your taste buds. The secret ingredient? Sour cream, which adds a rich, creamy texture and ensures that every slice is perfectly moist. Whether you enjoy it for breakfast, as a snack, or as a comforting dessert, this banana bread is sure to become a favorite in your household. Whip up a loaf today and get ready to watch it disappear in no time!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Sour Cream Banana Bread
Imagine a loaf of banana bread so moist that it melts in your mouth, enriched with the subtle tang of sour cream to deliver unmatched flavor depth. That’s what makes this sour cream banana bread recipe not just any banana bread, but a slice of heaven.
By adding sour cream, we ensure that every bite is not only irresistibly moist but comes with a complexity of flavor that plain banana bread simply can’t match. Plus, the genius step of coating the pan with cinnamon sugar not only makes removing the bread a breeze but also adds a delightful texture to the outside, elevating it from a simple loaf to a decadent treat.
This recipe is the easy banana bread recipe you’ve been looking for, foolproof and guaranteed to be your favorite banana bread recipe.
Moist Banana Bread Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Butter: Adds richness and flavor to the banana bread.
- Sugar: Sweetens the bread and contributes to its texture by providing moisture and tenderness. Substitute some or all of the granulated white sugar with brown sugar for a deeper flavor.
- Eggs: Act as a binding agent, helping to hold the ingredients together and providing structure to the bread.
- Ripe Bananas: Provide natural sweetness, moisture, and flavor to the bread. The riper the bananas, the sweeter and more flavorful the bread will be.
- Sour Cream: Enhances the moistness and tenderness of the bread while adding a subtle tangy flavor. It also helps to keep the bread moist even after baking. If you don’t have sour cream, you can use an equal amount of plain Greek yogurt as a substitute.
- Vanilla Extract: Adds depth of flavor and enhances the overall taste of the bread.
- All-Purpose Flour: Serves as the base ingredient, providing structure to the bread. Replace part or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Cinnamon: Adds warmth and spice to complement the sweetness of the bananas. Experiment with other spices such as nutmeg or ginger for additional flavor variations.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness.
- Baking Soda: Acts as a leavening agent, helping the bread to rise and become fluffy.
- Nuts or Chocolate Chips (Optional): Fold in chopped nuts (such as walnuts or pecans) or chocolate chips for added texture and flavor.
How to Make Sour Cream Banana Bread
[Step 1] Cream together the softened butter and sugar with a hand mixer, just like you would when making cookie dough. Add in the eggs, mashed bananas, sour cream, and vanilla extract. Mix until thoroughly combined.
[Step 2] In a separate large bowl, whisk together the all-purpose flour, cinnamon, salt, and baking soda.
[Step 3] Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
[Step 4] Prepare two 9×5 loaf pans by spraying them with non-stick cooking spray. Mix together 1/2 cup of sugar and 2 teaspoons of cinnamon and sprinkle over the cooking spray in each loaf pan. Divide the batter between the pans.
[Step 5] Bake at 300 degrees for 1 hour or until a toothpick inserted comes out clean. Allow the banana bread loaves to cool in the pan for 15 minutes before transferring to a wire rack.
Helpful Kitchen Tools
- 2 (9×5) Loaf Pans
- Non-stick Cooking Spray
- Cooling Rack
- Mixing Bowls
- Whisk
- Silicone Spatula
- Electric Mixer
How to Store Banana Bread
After you’ve taken the time to bake that perfect loaf of sour cream banana bread, full of that delightful banana flavor and the moistness that we all crave, you’ll want to ensure it stays as delicious as it was the day you baked it. Good news – it’s easy to keep it moist and fresh!
- Use an airtight container or a freezer bag: This is essential to prevent air from drying out your moist banana bread. If you’ve added chocolate chips, this step also helps retain their texture.
- To freeze: Wrap your loaf or individual slices in layers of plastic wrap then place them in a freezer bag or wrap tightly with aluminum foil. The addition of sour cream in the recipe ensures the bread remains moist, even after freezing.
- To thaw: Just leave your banana bread at room temperature for a few hours, still wrapped. This method ensures it retains its original moistness and flavor.
Proper storage is vital, not only to preserve the moist banana bread texture but also to maintain the complex flavors provided by the overripe bananas and sour cream. Whether for a quick breakfast or a sweet snack, your banana bread will be ready to enjoy!
Baking Tips & Tricks
Let me share with you some invaluable baking tips & tricks I’ve discovered for crafting that perfect slice of moist banana bread with sour cream. This easy recipe is sure to become your favorite banana bread recipe, showcasing an irresistible banana flavor only achieved with very ripe or extra ripe bananas.
- First off, not overmixing the batter is the secret behind preserving the tender crumb everyone adores in a classic banana bread recipe.
- Secondly, don’t forget to check for doneness with a toothpick, which should come out clean, ensuring your loaf is just right.
- Using ripe or overripe bananas not only intensifies the banana nut bread’s delightful aroma but also contributes to the super moist banana bread texture we all crave.
- Also critical to the success of this great recipe is maintaining accurate oven temperature and preparing your ingredients ahead of time. Following these simple steps will definitely result in a loaf of banana bread that’s not just easy to make but utterly divine.
Frequently Asked Questions
Absolutely! Both plain greek yogurt and plain yogurt are fabulous substitutes that keep your banana bread delightfully moist and tender.
No problem at all! You can ripen bananas quickly by baking them in their skins at 300°F for about 15-20 minutes, or until they’re blackened and soft to the touch.
Of course! Stirring in a cup of your favorite chopped nuts will transform this into a scrumptious banana nut bread. It’s a simple modification for an extra crunch.
Final Thoughts
Wrapping up our baking adventure with the Sour Cream Banana Bread, I can’t help but look back and appreciate the uniqueness of this easy recipe. What truly sets it apart is the moist texture and the burst of banana flavor, thanks to the overripe bananas and the clever addition of sour cream.
Not to forget, the cinnamon sugar coating on the pan not only makes for an easy release but adds a delightful texture that makes every bite a slice of heaven.
Whether you’re a novice baker or someone looking for the best banana bread recipe, this guide aims to provide you with a fool-proof way to achieve the perfect loaf. Possible add-ins like chocolate chips or nuts can tailor it to your preference, making it your favorite banana bread recipe.
Moreover, simple storage tips ensuring your moist banana bread stays fresh in an airtight container or freezer bag have been included for your convenience.
I warmly invite you all to try this super moist banana bread recipe, and I’m eager to hear your thoughts and any tweaks you might’ve tried. Your feedback fuels our baking journey, inspiring new variations and possibly even more amazing sour cream banana bread recipes. Let’s keep the oven warm and our baking spirits high!
More Banana Recipes
- Peanut butter Banana Muffins
- Cake Mix Banana Bread
- Cinnamon Swirl Banana Bread Muffins
- Peanut Butter Chocolate Chip Banana French Toast Bake
- Banana Cream Muffins
- Bisquick Banana Pancakes
- Banana Bread Pudding
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Sour Cream Banana Bread
This Sour Cream Banana Bread is a fool-proof recipe that is so perfect and moist that it will melt in your mouth. This is the best banana bread ever!
Ingredients
- 6 Tablespoons Butter, softened
- 2 Cups Sugar, divided
- 2 Eggs
- 3 Ripe Bananas, mashed
- 1 Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 3 Teaspoons Cinnamon, divided
- 1/4 Teaspoon Salt
- 1 1/2 Teaspoons Baking Soda
Instructions
- Cream together the softened butter and 1 1/2 cups sugar, just like you would when making cookie dough. Add in the eggs, mashed bananas, sour cream, and vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, 1 teaspoon cinnamon, salt, and baking soda.
- Add the banana mixture to the dry ingredients and stir just until combined. Do not over mix.
- Prepare two 9x5 loaf pans by spraying them with non-stick cooking spray.
- Mix together 1/2 cup of sugar and 2 teaspoons of cinnamon and sprinkle over the cooking spray in each loaf pan.
- Divide the batter between the pans.
- Bake at 300 degrees for 1 hour or until a toothpick inserted comes out clean.
- Allow the banana bread loaves to cool in the pan for 15 minutes before transferring to a cooling rack.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 199mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 3g
