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Moist Banana Bread Recipe With Sour Cream

Moist Banana Bread Recipe With Sour Cream for Ultimate Flavor

A delightful Moist Banana Bread Recipe with Sour Cream that results in a tender, fluffy loaf perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Can substitute with vegetable oil for a lighter texture.
  • 1 cup Brown Sugar Can use coconut sugar for a lower glycemic option.
  • 1/2 cup Granulated Sugar Can omit or reduce for a less sweet bread.
  • 2 large Eggs Can use flax eggs as a vegan alternative.
  • 2 teaspoons Vanilla Extract Almond extract can be used for a different twist.
  • 2 to 3 medium Ripe Bananas Use overripe bananas for best results.
  • 1 cup Sour Cream Can substitute with Greek yogurt or buttermilk.
  • 2 cups All-Purpose Flour Can use gluten-free flour blend.
  • 1/2 cup Old-Fashioned Oats Can replace with additional flour.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt Regular salt can be used.
  • 1/2 teaspoon Ground Cinnamon Optional, can omit.
  • 1/4 teaspoon Ground Nutmeg Optional, can omit.
  • 1/4 teaspoon Ground Cloves Optional, can omit.
  • 1 cup Chopped Nuts Optional, can use walnuts or pecans or exclude.
For Serving (Optional)
  • 1 tablespoon Butter For serving, optional.
  • 1 tablespoon Cream Cheese For serving, optional.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper.
  2. If using chopped nuts, spread them on a baking sheet and toast in the oven for 5 to 7 minutes.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  4. Incorporate the eggs, one at a time, into the creamed mixture, then stir in the vanilla extract until smooth.
  5. Mash the ripe bananas and fold into the wet ingredients until just combined.
  6. In a separate bowl, whisk together the flour, oats (if using), baking soda, baking powder, kosher salt, and optional spices.
  7. Gently fold the dry ingredients into the wet banana mixture until just combined, ensuring to keep it lumpy.
  8. Carefully fold in the sour cream and any optional add-ins like toasted nuts or chocolate chips.
  9. Pour the batter into the prepared loaf pan, smoothing the top.
  10. Bake for 55 to 65 minutes or until a toothpick comes out clean.
  11. Let the bread cool in the pan for at least 20 minutes before transferring to a wire rack.
  12. Once cooled, slice and serve warm with butter or cream cheese, if desired.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Overripe bananas yield maximum moisture and sweetness. Avoid overmixing the batter to keep the bread tender. Store at room temperature for up to 2 days or refrigerate for up to a week.

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