Description
The moistest, most tender banana bread you’ll ever make thanks to sour cream. This easy recipe uses overripe bananas and simple pantry ingredients to create incredibly soft, flavorful banana bread that stays fresh for days.
Ingredients
3 large very ripe bananas, mashed (about 1½ cups)
½ cup sour cream (full-fat works best)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup granulated sugar
¼ cup light brown sugar, packed
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
Instructions
1. Preheat your oven to 350°F and position the rack in the center. Grease a 9×5-inch loaf pan generously with butter or non-stick spray, then line it with parchment paper with overhang on the long sides.
2. In a large mixing bowl, mash your very ripe bananas with a fork until mostly smooth. Add the sour cream, melted butter, eggs, and vanilla extract, whisking together until everything is well combined and the mixture looks creamy.
3. Add both the granulated sugar and brown sugar to the wet ingredients and whisk vigorously for about 30 seconds until the mixture is smooth and the sugars start to dissolve.
4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Whisking aerates the flour and ensures the baking soda is evenly distributed.
5. Add the dry ingredients to the wet ingredients all at once and use a wooden spoon or rubber spatula to gently fold everything together. Mix just until you don’t see any more dry flour streaks. The batter should look thick and slightly lumpy, not smooth.
6. Pour the batter into your prepared loaf pan and smooth the top gently with a spatula. Bake for 60-70 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
7. Let the bread cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack. Let it cool completely before slicing.
Notes
Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
Don’t overmix once flour is added – mix just until combined or bread will be tough and dense.
Let bread cool completely before slicing or it will crumble and be gummy.
Greek yogurt can substitute for sour cream in equal amounts.
If the top is browning too quickly, loosely cover with aluminum foil for the last 15-20 minutes.
Room temperature eggs prevent melted butter from solidifying when mixed.
Add an extra tablespoon of sour cream swirled on top before baking for a tangy, creamy streak.
Store wrapped tightly in plastic wrap at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months wrapped tightly in plastic then foil.
Bread actually tastes better the next day once flavors have developed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American