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A loaf of banana bread recipe with sour cream, sliced to show the moist interior, with bananas in the background.
FL Recipes

Banana Bread Recipe with Sour Cream: The Secret to an Ultra-Moist Loaf

This banana bread recipe with sour cream guarantees an ultra-moist, tender, and flavorful loaf every time. The sour cream is the secret ingredient for the richest, most delicious quick bread that stays fresh for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt fine sea salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 1/2 cups mashed ripe bananas about 3-4 medium bananas
  • 1/2 cup sour cream full-fat, room temperature
  • 1 tsp pure vanilla extract

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Electric Mixer Stand or hand mixer
  • 1 Wire Cooling Rack
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Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time. Then, mix in the mashed bananas, sour cream, and vanilla extract until just combined.
  5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix; a few streaks of flour are okay. Fold gently with a spatula to finish.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

Calories: 285kcalProtein: 4gFat: 12gFiber: 2g

Notes

Do Not Overmix: For the most tender crumb, mix the batter only until the flour is just incorporated.
Ripe Bananas are Key: Use bananas with plenty of brown spots for the best flavor and moisture.
Room Temperature Ingredients: This helps the batter come together smoothly for a better texture.
Keyword moist banana bread,quick bread,sour cream banana bread

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