This moist sour cream banana bread is a real treat! With ripe bananas and creamy sour cream, it’s super delicious and easy to make. Perfect for breakfast or a snack anytime!
Honestly, there’s nothing like the smell of banana bread baking. It trickles through the house and makes everyone want a slice! 🍌 I love to enjoy mine warm with a bit of butter.
Key Ingredients & Substitutions
Ripe Bananas: The star of the show! The riper the bananas, the sweeter and more flavorful your bread will be. If you don’t have ripe bananas, you can bake them at 300°F for 15-20 minutes to help them along.
Sour Cream: This ingredient adds moisture and a slight tang. If you don’t have sour cream, yogurt can be a great substitute. Just make sure it’s plain, and it will work almost the same!
Butter: I prefer unsalted butter for better control over the saltiness of the recipe. If you’re looking for a dairy-free option, coconut oil or a plant-based butter would work well.
Flour: All-purpose flour is perfect for this recipe. If you want a healthier version, you can try substituting half with whole wheat flour. It might change the texture slightly, but the flavor will still be great!
How Do I Achieve the Perfect Texture?
Getting that moist texture is all about mixing your ingredients correctly. Here are some tips:
- Make sure your butter is softened. This helps create a light and fluffy mixture with the sugars.
- Don’t overmix once you add the flour. Gently fold the dry ingredients into the wet until just combined. Overmixing can lead to a dense bread.
- Adjust baking time if needed. Ovens can vary, so keep an eye on it towards the end. If it’s getting too brown, cover with foil.
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and maintain its shape.
Follow these tips, and you’ll end up with perfectly moist sour cream banana bread every time!
Moist Sour Cream Banana Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 bananas)
- ½ cup sour cream
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 60 to 70 minutes for baking, and then a little cooling time. Overall, you’re looking at around 1 hour and 30 minutes from start to finish. Just enough time for your kitchen to smell heavenly while the bread bakes!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, let’s get that oven ready! Preheat it to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it up, or line it with parchment paper to make sure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to mix them together well. This will help distribute the baking soda evenly. Set this bowl aside for a bit.
3. Cream the Sugars and Butter:
In a large bowl, take your softened butter and add both the granulated and brown sugars. Cream them together with a mixer until the mixture is light and fluffy. This should take about 2-3 minutes — it helps to give your bread a soft texture!
4. Add in the Eggs and Vanilla:
Now, it’s time to beat in the eggs one at a time. Make sure each egg is fully combined before adding the next. After that, stir in the vanilla extract for a lovely flavor boost!
5. Incorporate the Bananas and Sour Cream:
Next, mix in your mashed ripe bananas and the sour cream. Stir this gently until everything is just combined. The bananas give moisture and flavor, while the sour cream adds creaminess!
6. Combine the Dry and Wet Mixtures:
Now comes the fun part! Gradually pour your dry ingredients into the wet mixture. Use a spatula to fold everything together gently. Be careful not to overmix; it’s okay if there are a few lumps. This helps keep the bread light and fluffy!
7. Pour and Smooth the Batter:
Once your batter is ready, pour it into your prepared loaf pan. Give it a little shake to level the top, and smooth it out with a spatula if needed.
8. Bake to Perfection:
Place your loaf pan in the preheated oven and bake for 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Cool and Enjoy:
After baking, let your banana bread cool in the pan for about 10 minutes. Then, carefully remove it and transfer it to a wire rack to cool completely before slicing. The hardest part? Waiting to taste it!
This banana bread is extra moist thanks to the sour cream, and the brown sugar adds a lovely depth of flavor. Enjoy your delicious creation! 🍌
FAQ About Moist Sour Cream Banana Bread
Can I Use Brown Sugar Instead of Granulated Sugar?
Absolutely! You can substitute all or part of the granulated sugar with brown sugar. This will enhance the flavor and moisture even more, giving your banana bread a richer taste.
What If I Don’t Have Ripe Bananas?
No worries! If your bananas aren’t ripe, you can place them in a 300°F (150°C) oven for about 15-20 minutes until they turn dark and soft. Let them cool before mashing!
Can I Make This Recipe Gluten-Free?
Yes! You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend has xanthan gum for proper texture, or add about 1/4 teaspoon per cup of flour.
How Do I Store Leftover Banana Bread?
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight container for up to 3 months. Just thaw slices as needed!
