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!
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
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the pan with parchment paper.
- 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.
- 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).
- 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.
- 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).
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.