Super Simple Sour Cream Banana Bread

One bite of this moist, tender sour cream banana bread and you’ll be coming back for more! Packed with rich banana flavor, this is easily the best classic banana bread I’ve ever made. Mix up the batter in just 15 minutes, then it’s ready for the oven. Once baked, it slices easily with a serrated knife and freezes perfectly too!

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This simple banana bread recipe is my new favorite. I love it for breakfast with my coffee or as an afternoon snack (try it topped with whipped honey butter!).

You’ll need 3 large, ripe bananas for this loaf. For the best textured bread, mash the bananas really well. It’s super quick to do with the back of a fork or a potato masher.

The secret to the ultra-tender crumb? Sour cream. While the bananas bring natural moisture and sweetness, sour cream gives each slice its melt-in-your-mouth texture. Once you try it, you’ll make this loaf again and again!

Craving more banana bread? Try my moist chocolate chip banana bread or simple banana bread muffins next!

Overview: Banana Bread with Sour Cream

Cream together butter and sugar on medium speed until light and fluffy, about 3 minutes.

Add vanilla and egg to the mixer bowl and beat on low speed until smooth.

Mix in mashed banana and sour cream just until combined. The batter may look a bit curdled at this point – totally ok! It will come together in the next step.

Turn off the mixer and add dry ingredients in two additions, gently folding with a spatula just until no visible flour remains. Don’t overmix! Let the batter rest for 5 minutes to hydrate.

Add batter to prepared loaf pan and smooth the top. Tap the pan a few times to prevent air bubbles, then run a butter knife down the center of the loaf to help it rise evenly.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Resist the urge to slice it too early – giving the bread time to rest allows the steam to settle for perfect slices.

Super Simple Sour Cream Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

This moist and tender sour cream banana bread is packed with banana flavor! Once baked, it slices easily with a serrated knife and freezes perfectly too. Simple, classic, and one loaf you’ll make again and again!

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Ingredients

• 1 3/4 cups (245 g) all-purpose flour
• 1 1/2 tsp (7 g) baking powder
• 1 tsp (6 g) baking soda
• 1/2 tsp (3 g) salt
• 1/2 cup (112 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 2 tsp (8 g) vanilla extract
• 1 large egg (50 g), at room temperature
• 1 1/2 cups (360 g) mashed ripe banana
• 3/4 cup (180 g) sour cream, at room temperature

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Instructions

1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the pan with parchment paper.
2. Make banana bread: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and beat in vanilla and egg until smooth. Add mashed banana and sour cream and mix until combined (the batter may look slightly curdled). Turn off the mixer and add dry ingredients in two additions, folding in with a spatula just until incorporated (no dry flour remains). Let the batter rest for 5 minutes.
3. Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Run a butter knife down the center of the loaf (this helps the bread rise evenly).
4. Bake banana bread for 55 to 60 minutes, until bread is golden and springs back to the touch (if desired, tent loosely with foil after 45 minutes of baking time to prevent over-browning). Bread is done baking when the internal temperature reaches at least 205°F and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
5. Store banana bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).

Equipment

Loaf Pan

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Stand Mixer

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Notes

Freeze banana bread: Cool bread completely on a wire rack, then place on a parchment-lined baking sheet and freeze flat for 1 hour. After 1 hour, wrap the bread well with a layer of plastic wrap and a layer of foil (or place in a freezer bag). Freeze banana bread for up to 2 months. Defrost in the refrigerator or at room temperature (still wrapped to prevent condensation from forming).

To freeze banana bread slices, use a serrated knife to slice the bread and wrap each slice in plastic wrap. Store slices in a freezer bag for up to 2 months.

Photography by Saltwater Studio