Super Moist Sour Cream Banana Bread
This Super Moist Sour Cream Banana Bread delivers a dense yet tender crumb that rivals professional bakery loaves. Full-fat sour cream adds richness and gentle acidity, ensuring the bread stays soft, flavorful, and perfectly moist for days.
Equipment
- Mixing bowls
- hand mixer or whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Parchment paper
- 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 bananas)
- 0.5 cup full-fat sour cream or plain 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 an overhang.
- Cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs one at a time, then mix in vanilla.
- Stir in mashed bananas and sour cream until smooth and fully combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually fold into wet ingredients until just combined.
- If using, gently fold in chopped nuts. Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, tenting with foil if the top browns too quickly. A toothpick should come out clean or with moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas and full-fat sour cream. Avoid overmixing once the flour is added to preserve a tender crumb.