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The Moistest Sour Cream Banana Bread Recipe (Easy & Best)

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This sour cream banana bread is unbelievably moist, simple to make, and stays tender for days. It’s the perfect way to use overripe bananas and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 tablespoon brown sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In your large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth. A few small lumps are fine. You should have about 1½ cups.
  3. Add the melted butter (not hot, just warm), granulated sugar, eggs, vanilla extract, and sour cream. Whisk together until smooth and well combined. The mixture should look thick and creamy, like a thin pudding. Do not overmix.
  4. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  5. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold together gently, just until no streaks of flour remain. A few small lumps are fine. Do not overmix.
  6. If using nuts, chocolate chips, or both, gently fold them in now.
  7. Pour the batter into the prepared loaf pan and spread evenly. If using brown sugar topping, sprinkle it over the top now.
  8. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and cracked.
  9. Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper overhang and transfer to a wire rack.
  10. Cool completely before slicing, at least 1 hour.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Check baking soda freshness. Rotate the pan halfway through baking. Let the bread cool completely before slicing to avoid a gummy texture. If the top browns too fast, tent with foil during the last 15-20 minutes.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, easy banana bread, best banana bread

Find it online: https://milaspoon.com/the-moistest-sour-cream-banana-bread-recipe-easy-and-best/