Ultimate Banana Bread with Sour Cream
This tried-and-true banana bread recipe with sour cream creates an exceptionally moist, tender loaf that stays fresh for days. The sour cream adds incredible moisture and a subtle tang that balances the natural sweetness of overripe bananas.
Equipment
- 9x5-inch loaf pan - for standard-sized loaf
- Large mixing bowl - for combining wet ingredients
- Medium mixing bowl - for whisking dry ingredients
- Whisk - for blending ingredients smoothly
- Fork or potato masher - for mashing bananas
- Rubber spatula - for folding and scraping
- Measuring cups and spoons - for accurate measurements
- Kitchen scale - optional but recommended for precision
- Cooling rack - for proper cooling after baking
- Toothpick or cake tester - for checking doneness
- Parchment paper - optional for easy removal from pan
Ingredients
- 3 large overripe bananas - about 1 ½ cups or 340g mashed, with plenty of brown spots
- 1/2 cup sour cream - 120ml, at room temperature
- 1/2 cup unsalted butter - 115g, melted and slightly cooled
- 3/4 cup granulated sugar - 150g
- 1/4 cup light brown sugar - 50g, packed
- 2 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour - 220g, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon - optional
- 3/4 cup chopped walnuts or pecans - 90g, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper with overhang for easy removal.
- Mash bananas in a large bowl with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1½ cups or 340g).
- Whisk sour cream into mashed bananas until combined. Add melted butter, granulated sugar, and brown sugar. Whisk vigorously for 1 minute until slightly lighter in color.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using until evenly distributed.
- Pour dry ingredients over wet ingredients and fold gently with a rubber spatula until no flour streaks remain. Do not overmix. Fold in nuts if using.
- Pour batter into prepared loaf pan. Tap pan on counter 2-3 times to release air bubbles. Smooth top with spatula.
- Bake on center rack for 50-60 minutes. Test with toothpick inserted in center; it should come out with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in pan for 10 minutes, then run a knife around edges and lift bread out using parchment handles. Cool completely on rack for 30-45 minutes before slicing.
Notes
- Use bananas with plenty of brown spots for the best flavor and natural sweetness. If your bananas aren't ripe enough, bake unpeeled bananas at 300°F (150°C) for 15-20 minutes until skins turn black, then cool completely.
- Measure flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly compresses the flour and can result in dry, dense bread.
- Don't overmix the batter once you add the flour. Overmixing develops gluten and creates tough, dense banana bread. Mix just until no dry streaks remain.
- Room temperature ingredients blend together more easily and create a smoother, more consistent batter. Take eggs and sour cream out of the refrigerator 30 minutes before baking.
- For chocolate lovers, fold in 1 cup of semi-sweet chocolate chips or add ¼ cup cocoa powder to the dry ingredients (reduce flour by ¼ cup).
- Store at room temperature wrapped tightly in plastic wrap for up to 3-4 days. For longer storage, freeze wrapped in plastic and foil for up to 3 months.
- Toast slices in a skillet with butter for a caramelized, crispy exterior, or microwave individual slices for 15-20 seconds for a warm, soft texture.
- This recipe adapts easily to muffins: bake at 350°F (175°C) for 18-22 minutes in a 12-cup muffin tin lined with paper liners.
- Greek yogurt can be substituted for sour cream in equal amounts (½ cup) for a slightly less tangy but equally moist result.
- For best results, use a light-colored loaf pan which promotes more even browning than dark pans.