Banana Bread Recipe: Banana bread is a favorite classic that never goes out of fashion. But when you add sour cream to its batter, it takes on a whole new level of moisture and tenderness. The subtle flavor of sour cream balances beautifully with the natural sweetness of ripe bananas, making this Banana Sour Cream Bread a great recipe for breakfast, a snack, or dessert.
Why add sour cream?
Sour cream adds moisture to the bread and a slight tang that deepens the flavor. It also helps keep the bread soft and tender, preventing it from drying out too quickly. This recipe produces a bread that is wonderfully moist, dense, yet soft, and incredibly delicious.
Ingredients for Banana Sour Cream Bread
3 ripe bananas, mashed
1 cup sour cream
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or chocolate chips
How to Make Banana Sour Cream Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, mashed bananas, and sour cream and mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet banana mixture, mixing well until well combined. Do not overmix to keep the bread soft.
- Add walnuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then place it on a wire rack to cool completely. Slice and enjoy!
