The Ultimate Banana Bread with Sour Cream Recipe

Overripe bananas staring you down from the fruit bowl? Don’t toss them! Transform them into a loaf of moist, flavorful banana bread with this ultimate sour cream recipe. This isn’t your average banana bread; the sour cream adds a tangy twist and an unbelievably tender crumb. Whether you’re a seasoned baker or just starting out, this recipe is your ticket to banana bread perfection.

This Banana Bread With Sour Cream Recipe is so easy to follow, even a complete beginner can master it. We’ll walk through each step, from perfectly mashing those bananas (ripe, spotty ones are key!) to achieving that gorgeous golden-brown crust. Are you ready to fill your kitchen with the warm, comforting aroma of freshly baked banana bread? Let’s get started!

Why Sour Cream Makes All the Difference

You might be wondering, why sour cream? What does it bring to the table? Well, the magic of sour cream in banana bread lies in its acidity. It reacts with the baking soda to create a wonderfully light and airy texture. Beyond the texture, sour cream lends a subtle tang that beautifully complements the sweetness of the bananas. It also contributes to the bread’s incredible moisture, preventing it from drying out and keeping it fresh for days. Compared to traditional banana bread recipes, the sour cream version is a true game-changer.

Close-up of the texture of banana bread made with sour cream

Ingredients for the Best Banana Bread with Sour Cream

Gather your ingredients, preheat your oven to 350°F (175°C), and let’s bake! Here’s what you’ll need:

• 3 ripe bananas, mashed
• 1/3 cup melted unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

This banana bread recipe with sour cream offers the perfect balance of sweet and tangy flavors. If you are looking for variations, feel free to explore other options by checking out our moist banana bread recipe with sour cream.

Step-by-Step Instructions for Banana Bread with Sour Cream

1. Mash the Bananas: In a large bowl, mash the ripe bananas until smooth. Remember, the riper the bananas, the sweeter and more flavorful your bread will be!

2. Combine Wet Ingredients: Add the melted butter, sugar, egg, vanilla extract, and sour cream to the mashed bananas. Mix well until everything is combined.

3. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure the leavening agents are evenly distributed for a consistent rise.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.

5. Add-ins (Optional): If desired, gently fold in your chosen add-ins, such as chopped walnuts or chocolate chips.

Mixing the wet and dry ingredients for banana bread with sour cream.

6. Bake: Pour the batter into a greased 9×5 inch loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the temptation to slice into it too soon – patience is key!

This banana bread recipe sour cream is a testament to simplicity and deliciousness.

Tips for the Perfect Loaf

• Room Temperature Ingredients: Bring your eggs and sour cream to room temperature before starting. This helps them emulsify better with the other ingredients, leading to a smoother batter.

• Don’t Overmix: Overmixing develops gluten, which can make your bread tough. Mix just until the dry ingredients are incorporated.

• Test for Doneness: Start checking for doneness around the 50-minute mark. Every oven is different, so relying solely on time can be misleading. The toothpick test is your best friend.

• Storage: Store your cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

A freshly baked loaf of banana bread with sour cream.

This sour cream banana bread recipe will surely become a family favorite.

Variations on the Classic

• Banana Nut Bread with Sour Cream: Add ½ cup of chopped walnuts or pecans to the batter for a classic twist. This is a perfect option for those who love the combination of banana and nuts. Explore our banana nut bread recipe with sour cream for a more detailed guide.

• Chocolate Chip Banana Bread with Sour Cream: Fold in ½ cup of semi-sweet chocolate chips for a decadent treat. The chocolate adds a rich, melt-in-your-mouth element to the already moist and flavorful bread.

• Spiced Banana Bread with Sour Cream: Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the dry ingredients for a warm, spiced flavor. Perfect for the fall and winter months.

FAQ

• Can I use Greek yogurt instead of sour cream? While Greek yogurt can be used as a substitute, it may result in a slightly denser texture. For the best results, stick with sour cream.

• How do I know if my bananas are ripe enough? Look for bananas with brown spots and a soft texture. The riper the banana, the sweeter and more flavorful your bread will be.

• Can I freeze banana bread? Yes, you can freeze banana bread for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.

Slices of banana bread with sour cream, ready to serve.

This banana bread with sour cream recipe is a guaranteed crowd-pleaser. With its moist crumb, subtle tang, and incredible flavor, it’s the perfect way to use up those overripe bananas. So, gather your ingredients and bake a loaf today! You won’t regret it. Don’t forget to share your baking adventures with us!