Banana Bread Recipe With Sour Cream

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4.95 from 37 votes

Banana Bread Recipe With Sour Cream

This banana bread recipe made with sour cream is moist and made without a mixer!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices (1 9x5 loaf)

Calories: 305kcal

Author: Heather Perine

Ingredients

1 ½ cups (340 g) very ripe bananas (about 4 medium)
2 ½ cups (300 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon fine sea salt
¼ teaspoon ground cinnamon
1 ¼ cups (250 g) granulated white sugar
½ cup (120 mL) vegetable oil
2 large eggs room temperature
½ cup (113 g) sour cream
1 teaspoon vanilla extract

Instructions

Preheat and prepare pan. Position a rack in the center of your oven. Preheat oven to 350^oF (177°C). Spray a 9x5” loaf pan with non-stick cooking spray or line with parchment paper and set aside.
Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside. 1 ½ cups (340 g) very ripe bananas (about 4 medium)
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt ¼ teaspoon ground cinnamon
Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and sour cream. Whisk to combine. 1 ¼ cups (250 g) granulated white sugar ½ cup (120 mL) vegetable oil 2 large eggs room temperature ½ cup (113 g) sour cream 1 teaspoon vanilla extract
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. (If baking in a glass pan, you may need to add on an additional 5 minutes of baking time). Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Video

Notes

Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
Sour Cream - This adds fat and richness. You could try swapping out for greek yogurt, which I did in my healthy banana bread recipe.
Oil - I used vegetable oil, but canola oil or other neutral-tasting oil also would work. You could try substituting with melted butter or coconut oil as well, but it might change the moistness and texture slightly.
Use Ripe Bananas. You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them and discard the extra banana juice that leaks out during the thawing process.
Mash first. Mash your bananas before adding them to the mixing bowl. I do this by hand with a fork since I have used frozen bananas they are very easily mashed. You could also use a pastry blender, potato masher, or a hand mixer.
Measure your flour accurately. I use the spoon and level method. You can learn how to measure your flour in this post.
Careful to not over mix. I like to use a spatula and fold in the dry ingredients by hand. You want to stop mixing once they have been incorporated. Too much mixing = too much gluten forming. Gluten is what will give a bread its chew, but for a banana bread you want less gluten to form. So we can accomplish that by making sure we don’t overmix!
Use The Right Pan. I used a 9x5 loaf pan. Be sure it's the right size. And make sure you aren't using a dark loaf pan, which can bake too quickly and burn. If baking in a glass pan, add on an additional 5 minutes.

Nutrition