Moist and Flavorful Sour Cream Banana Bread
This Moist and Flavorful Sour Cream Banana Bread recipe is a guaranteed crowd-pleaser! It’s perfect for brunch, as an afternoon snack, or as a thoughtful gift for friends and family. The secret to this delightfully moist bread lies in the generous use of sour cream and perfectly overripe bananas, which should be soft and blackened on the outside, ensuring maximum sweetness and flavor. Versatile and forgiving, this recipe can be adapted into standard loaves, large muffins, or mini-muffins, all of which turn out beautifully delicious. Plus, it doubles easily for larger gatherings and freezes exceptionally well for future enjoyment. Bake a batch today and share the love—it’s a recipe that everyone will ask for!
N/A
Servings
220
Calories
10
Ingredients
Ingredients
sugar
1 1/4 cups (Granulated, no preparation needed)
butter
1/2 cup (Softened, at room temperature)
eggs
2 (Large, room temperature)
sour cream
4 tablespoons (Generous tablespoons, no preparation needed)
bananas
3 large (Very ripe, black on the outside, mashed)
all-purpose flour
1 1/2 cups (No preparation needed)
baking soda
1 teaspoon (No preparation needed)
salt
1/4 teaspoon (No preparation needed)
vanilla extract
1 teaspoon (No preparation needed)
chopped walnuts
1 cup (Optional, chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare your loaf pan(s) by greasing them with butter and lightly dusting with flour to prevent sticking.
2
In a large mixing bowl, cream together 1 1/4 cups of sugar and 1/2 cup of softened butter until the mixture is light and fluffy.
3
Add the 2 eggs one at a time, mixing well after each addition. Then stir in 4 tablespoons of sour cream and 1 teaspoon of vanilla extract until fully combined.
4
Mash the 3 very ripe bananas and fold them into the mixture, ensuring an even distribution.
5
In another bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredient mixture to the wet ingredients until just combined; do not overmix.
6
If desired, fold in 1 cup of chopped walnuts for added texture and flavor.
7
Pour the batter into your prepared pan(s) and smooth the top with a spatula.
8
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness based on the pan size used.
9
Once baked, allow the banana bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
8.5g
Fat
32g
Carbs
2.5g
Protein
1g
Fiber
13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making this banana bread so moist?
The secret lies in the generous use of sour cream and perfectly overripe bananas that are soft and blackened on the outside.
What temperature should I set my oven to for this recipe?
Preheat your oven to 350°F (175°C) before beginning the baking process.
How should I prepare the loaf pan?
Grease your loaf pan with butter and lightly dust it with flour to prevent the bread from sticking.
How many eggs are required for this banana bread?
The recipe requires 2 large eggs, preferably at room temperature.
How much sour cream is used in this recipe?
The recipe calls for 4 generous tablespoons of sour cream.
What kind of bananas are best for this bread?
Use 3 large bananas that are very ripe, soft, and blackened on the outside for maximum sweetness and flavor.
How much butter is needed?
You will need 1/2 cup of softened, room-temperature butter.
Can I add nuts to this banana bread?
Yes, you can fold in 1 cup of chopped walnuts for added texture and flavor if desired.
What is the recommended baking time?
Bake the bread for 30 to 45 minutes, depending on the size of the pan you are using.
How do I know when the banana bread is finished baking?
The bread is done when a toothpick inserted into the center of the loaf comes out clean.
Can this recipe be used to make muffins?
Yes, this versatile recipe can be used to make standard loaves, large muffins, or mini-muffins.
Does this banana bread freeze well?
Yes, this recipe freezes exceptionally well for future enjoyment.
How much flour is required?
The recipe uses 1 1/2 cups of all-purpose flour.
What leavening agent is used in this bread?
This recipe uses 1 teaspoon of baking soda as the leavening agent.
Is it okay to overmix the batter?
No, you should gradually add the dry ingredients to the wet ingredients and mix until just combined.
Is this banana bread a good gift idea?
Absolutely, it is described as a thoughtful gift for friends and family.
How long should the bread cool after baking?
Allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How many calories are in one serving?
There are approximately 220 calories per serving.
How much sugar is in the recipe?
The recipe calls for 1 1/4 cups of granulated sugar.
Can I double this recipe?
Yes, this recipe doubles easily for larger gatherings.
How much vanilla extract should I add?
Add 1 teaspoon of vanilla extract to the wet ingredients.
What is the preparation for the butter?
The butter should be softened at room temperature for easy creaming with the sugar.
What is the fat content per serving?
Each serving contains about 8.5g of fat.
How many carbohydrates are in one serving?
There are 32g of carbohydrates per serving.
How much protein is in this banana bread?
Each serving provides 2.5g of protein.
What amount of salt is used?
The recipe includes 1/4 teaspoon of salt.
How should I add the eggs to the mixture?
Add the eggs one at a time, mixing well after each addition.
At what point do I add the bananas?
Fold the mashed bananas into the mixture after the sugar, butter, eggs, sour cream, and vanilla are combined.
What is the fiber content of this bread?
There is 1g of fiber per serving.
How much sugar is in a single serving?
There is approximately 13g of sugar per serving.