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Sour Cream Banana Bread

Irresistibly Moist Sour Cream Banana Bread You'll Love

This Sour Cream Banana Bread is irresistibly moist and perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Unsalted Butter Adds richness and moisture. Substitute with dairy-free butter or coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Provides sweetness and helps in caramelizing the crust. Can use a mixture of brown sugar or monk fruit sugar for a healthier alternative.
  • 2 Large Eggs, beaten Acts as a binder and contributes to the bread's structure.
  • 1 1/2 cups All-Purpose Flour Forms the base structure for the banana bread. For a healthier twist, substitute with 3/4 cup whole wheat flour and 3/4 cup all-purpose flour.
  • 1 teaspoon Baking Soda Reacts with acidity in the sour cream to help the bread rise. Ensure it is fresh for best results.
  • 1/2 teaspoon Salt Enhances flavor and balances the sweetness.
  • 1 cup Mashed Bananas Provides natural sweetness and moisture. Ripe bananas are ideal for flavor.
  • 1/2 cup Sour Cream Adds moisture and a slight tang.
  • 1 teaspoon Vanilla Extract Adds aromatic flavor depth.

Equipment

  • loaf pan
  • electric mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
  2. Cream together ½ cup softened unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
  3. Add 2 beaten large eggs to the creamed butter and sugar, mixing on low until fully incorporated, about 30 seconds.
  4. In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients while mixing on low until just combined.
  5. Fold in 1 cup mashed ripe bananas, ½ cup sour cream, and 1 teaspoon vanilla extract using a spatula.
  6. Pour the batter into the prepared loaf pan and level the surface. Bake for 50-60 minutes until the top feels springy and a toothpick comes out with a few moist crumbs.
  7. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 140mgPotassium: 145mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Check the ripeness of bananas for optimal sweetness and avoid overmixing the batter.

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