Hello, my wonderful friends! Today, I’m sharing a recipe that is incredibly near and dear to my heart. We’re talking about the ultimate comfort food, the one that makes your whole house smell like a warm hug: banana bread. But this isn’t just any recipe. This is truly the best banana bread recipe (moist!) you will ever try. The secret? A simple ingredient that guarantees a super moist banana bread with sour cream every single time. It’s rich, tender, packed with sweet banana and brown sugar banana bread flavor, and so easy to whip up that it’s perfect for a lazy weekend morning or even a weeknight baking session.
Serving Versatility
This glorious loaf is a true all-star! Enjoy a thick slice for a quick breakfast on the go, pack it as a delightful snack, or warm it up for a simple and satisfying dessert. You can toast it, slather it with toppings, or cut it into cubes for a brunch platter. The possibilities are as wonderful as the bread itself!
Full Recipe: The Best Sour Cream Banana Bread
Prep time: 10 minutes Cook time: 60-70 minutes Total time: 1 hour 10 minutes Servings: 12 slices Calories: Approximately 290 calories per slice
Ingredients
- 3 very ripe large bananas, mashed (about 1 ½ cups)
- ½ cup full-fat sour cream
- ½ cup vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, sour cream, vegetable oil, eggs, and vanilla extract. Whisk until everything is smooth and well-combined. This is the base for your moist banana bread with sour cream.
- Add the packed brown sugar to the wet ingredients and whisk until it is fully dissolved.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no dry streaks remain. It’s very important not to overmix the batter!
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-70 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This step is key to learning how to make banana bread with sour cream perfectly!
Why You’ll Love This Recipe
- Quick preparation: This is a true one-bowl wonder that comes together in just 10 minutes!
- Budget-friendly ingredients: It’s the absolute best way to use up those spotty, overripe bananas on your counter.
- Big, cozy flavor: The combination of sweet bananas and rich brown sugar creates a deeply comforting, classic taste.
- Nutritional value: Made with real fruit and simple pantry staples, it’s a wholesome treat.
- Customizability: Easily add a cup of chopped walnuts, pecans, or chocolate chips to make it your own.
Cultural or Cooking Technique Note
The magic behind this moist banana bread sour cream recipe lies in the science of baking. Sour cream is acidic, and this acidity works to tenderize the gluten in the flour, resulting in a wonderfully soft, delicate crumb. The extra fat from both the sour cream and the oil (banana bread with oil and sour cream is a winning combo!) contributes incredible moisture, ensuring the bread stays fresh and delicious for days. It’s a simple addition that completely transforms the texture.
Serving Suggestions
- Serve a thick, warm slice with a generous pat of salted butter that melts right in.
- Toast a slice and top it with a schmear of cream cheese or a drizzle of honey.
- Turn it into a decadent dessert with a scoop of vanilla bean ice cream and a sprinkle of cinnamon.
- Enjoy it simply on its own with a hot cup of coffee or tea for a perfect afternoon break.
Pro Tips for Success
- Use VERY Ripe Bananas: For the sweetest flavor and most moisture, your bananas should be heavily speckled with black or even mostly black.
- Don’t Overmix: To avoid a dense, tough bread, mix the batter only until the wet and dry ingredients are just combined. A few lumps are okay!
- Room Temperature Ingredients: For a smoother, more uniform batter, let your eggs and sour cream sit out for about 30 minutes to come to room temperature.
- Tent with Foil: If the top of your loaf is browning too quickly before the center is cooked, you can loosely place a piece of aluminum foil over it for the last 15-20 minutes of baking.
Storage & Reheating
Store your banana bread with sour cream tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. To freeze, wrap the cooled loaf securely in plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw it on the counter. To reheat a slice and bring back that fresh-baked warmth, pop it in the microwave for about 20 seconds.
Closing Paragraph
I am so excited for you to try this recipe and discover for yourself why it’s the best sour cream banana bread around! It’s foolproof, unbelievably moist, and guaranteed to be a hit with everyone who tries it. Please give this recipe a bake, and let me know how it turns out. I’d love for you to rate it and leave a comment below with your thoughts. Happy baking!
🎀 Final Thoughts
Honestly, sweet friends, this is the one. This is the banana bread recipe that ended my search for the perfect loaf. It’s so consistently moist and flavorful, it feels like a little bit of magic every time I bake it. I hope it becomes a cherished recipe in your home and brings you as much comfort and joy as it brings to mine.
FAQs
Q: Can I use yogurt instead of sour cream?
A: Yes, you can substitute an equal amount of full-fat plain Greek yogurt for the sour cream.
Q: Can I make this into muffins?
A: Absolutely! Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 20-25 minutes.
Q: Can I use melted butter instead of oil?
A: You can, but oil provides a more consistently moist crumb that stays softer for longer.