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Homemade Sour Cream Banana Bread photo

Sour Cream Banana Bread

This Sour Cream Banana Bread is SO MOIST! A perfect blend of ripe bananas and tangy sour cream for a delicious treat any time of day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups lightly packed light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 cup unsalted butter room temperature (6 tablespoons)
  • 1 large egg room temperature
  • 3 very ripe bananas mashed (about 1 1/2 cups)
  • 8 ounces sour cream room temperature (1 cup)
  • 1 teaspoon pure vanilla extract

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Loaf pan
  • Rubber spatula
  • Whisk
  • Cooling rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
  2. Grease your loaf pan with butter or cooking spray to prevent sticking. You can also line the bottom with parchment paper for extra security.
  3. In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Set aside.
  4. In another large bowl, use a rubber spatula or an electric mixer to cream the unsalted butter and brown sugar together until light and fluffy.
  5. Beat in the egg, mashed bananas, sour cream, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  7. Pour the batter into the prepared loaf pan. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Slice and enjoy your delicious Sour Cream Banana Bread!

Notes

  • Store in an airtight container at room temperature for up to three days.
  • Wrap tightly in plastic wrap and freeze for up to three months for longer storage.
  • Reheat by thawing overnight and warming in the oven at 350°F (175°C) for about 10-15 minutes.