Moist and Creamy Banana Bread with Sour Cream Bliss

Enjoy this delicious Banana Bread with Sour Cream, which delivers incredible moisture and flavor in every bite.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: banana bread, breakfast, moist banana bread, quick bread, snack, sour cream

Prep Time: 15

Cook Time: 45

Cooling Time: 10

Total Time: 1 10

Servings: slices

Calories: 200kcal

2 cups ripe bananas, mashed the key to sweetness and moisture in the banana bread
1 cup sour cream adds tanginess and keeps the bread incredibly moist
½ cup unsalted butter, softened provides a rich flavor and helps with the bread's texture
1 cup granulated sugar sweetens the bread and balances the sour cream's acidity
3 large eggs bind the ingredients together for a perfectly cohesive loaf
1 teaspoon vanilla extract enhances the aroma and flavor beautifully

1 teaspoon baking soda acts as a leavening agent for a light, fluffy bread
½ teaspoon baking powder works in tandem with baking soda to ensure the bread rises
½ teaspoon salt amplifies all the flavors in your banana bread
2 cups all-purpose flour the base that holds everything together while adding structure

Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment, including a large mixing bowl and a greased loaf pan.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Gently stir in the sour cream until fully integrated, resulting in a creamy and slightly thick batter.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
Fold in the 2 cups of ripe mashed bananas until evenly distributed throughout the mixture.
Pour the banana bread batter into your greased loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Use very ripe bananas for the best flavor and sweetness. Wrap tightly in plastic wrap or foil for storage.