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Moist Classic Banana Bread with Sour Cream Recipe

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This moist classic banana bread with sour cream is the recipe I turn to again and again. It’s simple, reliable, and absolutely delicious—the kind of bread that makes you feel like a hero when you pull it out of the oven.

Ingredients

Scale
  • 3 medium ripe bananas (mashed, about 1 ½ cups)
  • 1 ¾ cups all-purpose flour (210g)
  • ¾ cup granulated sugar (150g)
  • ½ cup full-fat sour cream (120g)
  • ½ cup unsalted butter (113g, melted and cooled)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Grease the exposed ends lightly with butter or nonstick spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps. Measure out 1 ½ cups of mashed banana.
  3. Add the melted and cooled butter, sour cream, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt. If adding mix-ins like nuts or chocolate chips, toss them in the flour mixture now.
  5. Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain (about 10 to 12 folds). Do not overmix.
  6. Pour the batter into the prepared loaf pan. Spread evenly and smooth the top. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  8. Cool in the pan for 10 minutes. Use the parchment handles to lift the loaf out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter—mix until flour just disappears. Use room temperature ingredients for best results. Check doneness with an instant-read thermometer (internal temp should be 200-205°F). Let cool completely before slicing. Toast leftover slices for a crispy exterior.

Nutrition

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

Find it online: https://lunafeast.com/moist-classic-banana-bread-with-sour-cream-recipe/