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Moist Classic Banana Bread with Sour Cream – Easy & Perfect

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This moist banana bread uses sour cream for a tender, velvety crumb that stays soft for days. It’s a simple, foolproof recipe perfect for overripe bananas and sure to be a crowd-pleaser.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Set aside.
  2. Mash the bananas. In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine. Set aside.
  3. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the sour cream. Add the sour cream and mashed bananas to the butter mixture. Stir until just combined.
  6. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. If using cinnamon, whisk it in now.
  7. Fold the dry ingredients into the wet. Add the flour mixture to the banana mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  8. Fold in any add-ins. If using nuts or chocolate chips, fold them in now with a few gentle strokes.
  9. Pour the batter into the prepared pan. Spread it evenly with the spatula. Tap the pan gently on the counter to release any air bubbles.
  10. Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil.
  11. Cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. For a lower-sugar option, reduce sugar to ½ cup. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

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