Banana bread is one of those recipes that feels like a warm hug in loaf form. There’s just something so comforting about its sweet aroma filling the house, whether it’s a chilly afternoon or a sunny morning. This sour cream banana bread recipe takes the classic loaf to the next level, giving you a perfectly moist, tender crumb every single time.
This recipe brings together the nostalgic flavors of ripe bananas with the rich creaminess of sour cream, creating a loaf that’s both timeless and irresistibly indulgent. It’s perfect for breakfast, snack time, or even dessert. Plus, there’s something so satisfying about making banana bread—transforming a few overripe bananas into something so utterly delightful feels like magic.
This sour cream banana bread has become a family favorite, one we bake when we want a treat that’s both simple and special. It’s the kind of recipe you’ll want to bookmark because you’ll keep coming back to it. Ready to make the best banana bread of your life? Let’s get started!
Why You’ll Love This Recipe:
- Super Moist Texture: The sour cream takes the moisture factor to a whole new level. No dry banana bread here!
- Rich Banana Flavor: Perfect for using up overripe bananas, this recipe highlights their natural sweetness.
- One-Bowl Wonder: Minimal dishes make this recipe as easy as it is delicious.
- Crowd-Pleaser: Whether you’re serving it to friends or savoring it alone, it’s hard to find someone who doesn’t love banana bread.
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium overripe bananas, mashed
How to Make Sour Cream Banana Bread
Step-by-Step Instructions
1. Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal. This little trick guarantees a clean release and no sticky bottom!
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter, setting the stage for a perfectly tender loaf.
3. Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. At this point, the batter should look creamy and well-combined.
4. Mix in the Sour Cream and Bananas
Fold in the sour cream, followed by the mashed bananas. Use a spatula to gently mix everything together. The bananas should bring a lovely sweetness, while the sour cream adds a subtle tang and incredible moisture.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—this is key to achieving that soft, fluffy crumb.
6. Pour and Bake
Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly at this point!
7. Cool and Serve
Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely (if you can wait that long) before slicing. Trust me, it’s worth it—cooling allows the flavors to settle and the texture to set.
Helpful Tips
- Use Overripe Bananas: The spottier, the better! Overripe bananas are naturally sweeter and mash more easily, making them perfect for this recipe.
- Don’t Overmix the Batter: Overmixing can lead to a dense loaf. Stir just until the dry ingredients are incorporated.
- Customize It: Add chocolate chips, chopped walnuts, or a sprinkle of cinnamon for a fun twist.
- Room Temperature Ingredients: Let your butter, eggs, and sour cream sit out for a bit before mixing. This helps everything blend smoothly.
Details
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the bread tightly and freeze for up to 3 months.
- Reheating Tip: Pop a slice in the toaster for a warm, fresh-from-the-oven taste!
Nutritional Information (per slice):
- Calories: 210
- Carbohydrates: 34g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 38mg
- Sodium: 150mg
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute and will provide a similar tang and moisture to the bread.
What’s the best way to mash bananas?
Use a fork or potato masher to quickly mash the bananas in a bowl. You want them well-mashed but not completely pureed.
Can I make this recipe into muffins?
Yes! Divide the batter evenly into a muffin tin and bake at 350°F for about 18-22 minutes.
Related Recipes
If you loved this sour cream banana bread, here are a few other recipes you might enjoy:
Conclusion
This sour cream banana bread is more than just a recipe—it’s a way to turn ordinary moments into something a little more special. Whether you’re baking for your family, friends, or just yourself, this loaf is sure to bring a sense of comfort and joy. So grab those overripe bananas and get baking—you deserve a treat!
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The Best Sour Cream Banana Bread: A Slice of Cozy Comfort
Description
Banana bread is one of those recipes that feels like a warm hug in loaf form. There’s just something so comforting about its sweet aroma filling the house, whether it’s a chilly afternoon or a sunny morning. This sour cream banana bread recipe takes the classic loaf to the next level, giving you a perfectly moist, tender crumb every single time.
This recipe brings together the nostalgic flavors of ripe bananas with the rich creaminess of sour cream, creating a loaf that’s both timeless and irresistibly indulgent. It’s perfect for breakfast, snack time, or even dessert. Plus, there’s something so satisfying about making banana bread—transforming a few overripe bananas into something so utterly delightful feels like magic.
This sour cream banana bread has become a family favorite, one we bake when we want a treat that’s both simple and special. It’s the kind of recipe you’ll want to bookmark because you’ll keep coming back to it. Ready to make the best banana bread of your life? Let’s get started!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium overripe bananas, mashed
Instructions
1. Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal. This little trick guarantees a clean release and no sticky bottom!
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter, setting the stage for a perfectly tender loaf.
3. Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. At this point, the batter should look creamy and well-combined.
4. Mix in the Sour Cream and Bananas
Fold in the sour cream, followed by the mashed bananas. Use a spatula to gently mix everything together. The bananas should bring a lovely sweetness, while the sour cream adds a subtle tang and incredible moisture.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—this is key to achieving that soft, fluffy crumb.
6. Pour and Bake
Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly at this point!
7. Cool and Serve
Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely (if you can wait that long) before slicing. Trust me, it’s worth it—cooling allows the flavors to settle and the texture to set.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the bread tightly and freeze for up to 3 months.
- Reheating Tip: Pop a slice in the toaster for a warm, fresh-from-the-oven taste!
