Go Back

Banana Bread with Sour Cream

A moist and flavorful banana bread enhanced with sour cream for extra richness and tenderness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 3 medium ripe bananas mashed
  • 1 cup sour cream room temperature
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts optional

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures that the banana bread bakes evenly.
  2. Grease a 9x5 inch loaf pan with butter or non-stick spray to prevent sticking.
Mix Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas with a fork until smooth. This releases the natural sugars and flavors.
  2. Add the softened butter and granulated sugar to the mashed bananas. Mix well until combined.
  3. Add the eggs one at a time, mixing well after each addition. This helps to incorporate air for a lighter texture.
  4. Stir in the sour cream and vanilla extract until the mixture is smooth.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the sifted flour, baking soda, and salt. This helps to evenly distribute the leavening agent.
Combine Wet and Dry Ingredients
  1. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Be careful not to overmix, as this can result in a dense bread.
  2. If using, fold in the chopped walnuts for added texture and flavor.
Bake the Banana Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use overripe bananas with brown spots for maximum sweetness and flavor. Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.