Super Moist Sour Cream Banana Bread
This Super Moist Sour Cream Banana Bread delivers a dense, tender, bakery-style crumb thanks to the magic of full-fat sour cream. Balanced with sweet overripe bananas and a subtle tang, it stays incredibly soft and flavorful for days.
Equipment
- Mixing bowls
- hand mixer or whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Oven
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup mashed overripe bananas (about 3 medium)
- 0.5 cup full-fat sour cream or Greek yogurt
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper, leaving overhang.
- Cream the softened butter and sugar together until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Stir in the mashed bananas and sour cream until smooth and creamy.
- Whisk flour, baking soda, and salt in a separate bowl. Gently fold into the wet mixture just until combined. Fold in nuts if using.
- Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use full-fat sour cream for best texture and richness. Leave a few small banana chunks for extra moisture pockets. Stop mixing as soon as the flour disappears to keep the crumb tender. Tent with foil if the top browns too quickly.