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Moist Sour Cream Banana Bread: Perfectly Easy Recipe

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This incredibly moist and tender banana bread uses sour cream for a velvety crumb that stays fresh for days. A foolproof recipe that turns overripe bananas into the perfect comfort food.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups or 340g)
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) full-fat sour cream
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup (85g) chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1½ cups).
  3. Add the melted butter (cooled slightly), sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Whisk until smooth.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain (about 12-15 folds). Do not overmix.
  6. If using, fold in chocolate chips or nuts with 5-6 gentle strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes. At 30 minutes, check the top; if browning too quickly, tent loosely with aluminum foil.
  9. Test for doneness at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. If not, bake 5 more minutes and test again.
  10. Cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment overhang and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Use overripe bananas (heavily spotted or almost black) for best flavor. Full-fat sour cream is essential for moisture; do not substitute low-fat or nonfat. Let the bread cool completely before slicing to avoid crumbling. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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