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    Home · Recipes · Breakfast · Banana Bread with Sour Cream

    January 16, 2020

    Banana Bread with Sour Cream

    Jump to Recipe Print Recipe

    If you thought your bananas were too far gone, it's officially time to bake. In fact, overripe bananas and sour cream are the keys to moist Banana Bread that carries big banana flavor! This classic recipe for Banana Bread with sour cream not only delivers perfect results, but it is also simple, straight-forward and extremely easy to make. 

    A loaf of banana bread in the pan sitting on a wire cooling rack.

    In addition to the only Banana Bread recipe you'll ever need for the rest of your days, we'll also cover:

    • Why sour cream makes all the difference.
    • Why you should use über ripe bananas, and tips for speeding along the ripening process!
    • How to store and freeze banana bread!
    • And lastly, simple and fun ingredient to deck out your banana bread! Case and point -- we added chocolate chips to these Banana Muffins and the crowd went wild!

    WHAT IS BANANA BREAD?

    Just like biscuits, muffins, and the like, Banana Bread falls under the quick breads category. A quick bread is any bread that contains a leavening agent, yet does not contain yeast. Banana bread, in particular, is sweetened by a combination of bananas and sugar, and the best renditions are made extra moist and tender thanks to the addition of sour cream.

    You can count on Banana Bread with sour cream to bake up moist, tender, and irresistibly delicious 100% of the time.

    MORE BANANA RECIPES TO TRY!

    • Banana Bread Pudding
    • Banana Brownies
    • Chocolate Banana Muffins
    • Banana Cookies
    • Layered Banana Pudding Trifle

    HOW TO MAKE BANANA BREAD MOIST

    Sour cream is cream (i.e. heavy whipping cream) that has been soured and thickened with lactic acid, and it is an extremely useful ingredient when it comes to taking baked goods to the next level. It adds both fat and acid to the recipe, and similar to baking with buttermilk, the acidic nature of sour cream has a tenderizing effect on baked goods.

    So if you're wondering how to make Banana Bread Moist, you'll simply need to make Banana Bread with sour cream.

    An overhead shot of banana bread with sour cream in a pan on a wire rack with a knife next to it.

    BANANA BREAD WITH SOUR CREAM INGREDIENTS

    • Butter - Take care only to use unsalted butter for this recipe, and note, you will want to have it melted and cooled before you begin the baking process.
    • Granulated Sugar and Brown Sugar - A combination of both granulated and brown sugar ensures big flavor and excellent texture. 
    • Bananas - Once your bananas have ripened, you can use either 2 large bananas or 3 medium-sized bananas for making Banana Bread with sour cream. Read more on this below.
    • Sour Cream - If you’re afraid of dry, sad banana bread (as we all should be), sour cream is the answer. Sour cream in baked goods will not only help keep them moist, but it will also make for a tender crumb. Be sure to use full-fat sour cream for the best results!
    • Eggs - You will need 3 large eggs.
    • Flour - Use only all-purpose flour for this recipe. 
    • Leaveners - A combination of both baking soda and baking powder will help your loaf both to shape up and but it will also keep the crumb soft and tender.
    • Salt - Never underestimate the importance of salt in baked goods! Use fine sea salt for the best results.

    If you're looking for a low-fat, healthier banana bread option, you'll want to try our Applesauce Banana Bread instead!

    ALL ABOUT MIX-IN'S

    If you're feeling a little "extra", you can add ¾ cup of any of the following items to your Banana Bread with Sour Cream:

    • Chocolate Chips
    • Chopped Walnuts
    • Chopped Pecans
    • Blueberries

    Blueberries make for a wonderful addition to banana bread, and these Banana Blueberry Muffins are proof! If you're wanting a little extra protein and fiber with your Banana Bread, try our Banana Oatmeal Muffins!

    A photo of a ripe banana.

    WHY USE RIPE BANANAS FOR BANANA BREAD?

    Bananas should be ripe when making Banana Bread. In fact, if there's more brown/black showing than yellow, they're probably perfect. Once your bananas have browned and start to feel a little squishy from the outside is when they're just right for baking on the inside. 

    Point of the story is, ripe bananas are sweeter and boast a stronger, more assertive banana flavor than they're yellow counterparts! Use them.

    HOW LONG DOES IT TAKE BANANAS TO RIPEN?

    If you're looking at green bananas, you've got anywhere from 2-5 days until they're yellow and perfect for snacking. Once the bananas are yellow, you're looking another 2-3 days before they're ideally ripened and ready for baking.

    If you'd like to speed up the ripening process, put underripe bananas in a paper bag along with a ripe piece of fruit. The ripe fruit will emit ethylene gas, and in turn, get those bananas browning faster.

    BANANAS GONE BAD

    If your bananas are looking moldy on the outside, brown on the inside, or start to leak liquid, they're officially too far gone, and it's time to ditch them altogether.

    HOW MANY BANANAS DO I NEED FOR BANANA BREAD?

    If you've seen a Banana Bread Recipe or two, you've probably noticed sometimes 2 bananas are called for, sometimes 3, but most the time 2-3. So how do you know which way to go? A good rule of thumb is to either use 2 large, super long bananas or 3 medium, standard-sized bananas.

    HOW TO MASH BANANAS

    There's more than one way to mash a banana! The easiest of which is with the back of a fork. However, you could also use a whisk, the back of a wooden spoon, or even a potato masher. Or, if you just love doing dishes, you could also pulse bananas in the food processor to break them down.

    HOW DO YOU MAKE BANANA BREAD WITH SOUR CREAM?

    1. Combine Wet Ingredients - In a large bowl, whisk together butter, sugar, mashed bananas, sour cream, and eggs.
    2. Mix Dry Ingredients - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
    3. Combine All Ingredients - Add the dry ingredients to the wet ingredients and stir until just combined.
    4. Bake - Add the batter to a standard-sized loaf pan (i.e. 8 ½" x 4 ½"). After 40 minutes, tent the top of the loaf pan with aluminum foil to prevent over-browning and continue to bake for 15-20 minutes more, or until a cake tester inserted in the center comes out clean.

    A loaf of banana bread with sour cream, sliced and sitting on a platter.

    HOW TO STORE BANANA BREAD

    The best way to store Banana Bread is to wrap the loaf tightly in two layers of aluminum foil. You can keep it out at room temperature for 4-5 days.

    CAN YOU FREEZE BANANA BREAD?

    If you'd like to extend the shelf life of your Banana Bread, freeze it! You can either freeze the loaf whole or you can freeze it into individual slices (which is especially convenient for fast-moving mornings).

    To freeze the loaf whole, wrap it in two layers of aluminum foil and transfer it to a freezer-safe, gallon-sized ziptop bag. If you want easier access to a slice, cut the loaf into slices, wrap each slice in wax paper, transfer the wrapped slices to a freezer-safe, gallon-sized ziptop bag, remove as much air as possible from the bag, and seal.

    For best quality, use within three months.

    A close up shot of banana bread smeared with butter.

    5 MORE SWEET BREAKFAST RECIPES YOU’LL LOVE

    • Easy Pumpkin Muffins
    • Cinnamon Scones
    • Blueberry Bars
    • Chocolate Chip Muffins 
    • Cinnamon Rolls
    4.14 from 45 votes
    Banana Bread with Sour Cream
    Print
    Banana Bread With Sour Cream
    Prep Time
    15 mins
    Cook Time
    55 mins
    Total Time
    1 hr 10 mins
     

    The best recipe for classic Banana Bread with sour cream! Easy to make, full of banana flavor, and always bakes up golden, soft, and crazy moist inside!

    Course: Breakfast
    Cuisine: American
    Keyword: Banana Bread With Sour Cream
    Servings: 8
    Calories: 365 kcal
    Author: Kelly Anthony
    Ingredients
    • 6 tablespoons unsalted butter, melted and cooled
    • ⅔ cup granulated sugar
    • ½ cup light brown sugar, packed
    • 2-3 ripe bananas, mashed
    • 3 large eggs, slightly beaten
    • ½ cup sour cream
    • 1 teaspoon pure vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¾ teaspoon fine sea salt
    Instructions
    1. Preheat the oven to 350° and have ready one standard-sized loaf pan, greased and dusted with flour. See the instructions below if using smaller loaf pans.

    2. In a large bowl, cream together butter, sugar, brown sugar, mashed bananas, sour cream, eggs, and vanilla using a handheld mixer or a whisk. Set aside.

    3. In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.

    4. Add the dry ingredients to the wet ingredients and stir until just combined.

    5. Add the batter to the loaf pan and bake for 40 minutes. Add a tent of aluminum foil on top of the bread, and bake for 15 minutes longer, or until a cake tester inserted in the center comes out clean.

    6. Transfer the banana bread to a cooling rack and allow to cool 15-20 minutes. Then, turn the bread out (if desired), slice, and enjoy!

    Recipe Notes

    If you are using two small loaf pans, grease them and dust with flour. When you've finished making the batter, divide it amongst the pans and bake for 35 minutes.

    Nutrition Facts
    Banana Bread With Sour Cream
    Amount Per Serving
    Calories 365 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Cholesterol 85mg28%
    Sodium 389mg17%
    Potassium 248mg7%
    Carbohydrates 62g21%
    Fiber 2g8%
    Sugar 34g38%
    Protein 7g14%
    Vitamin A 370IU7%
    Vitamin C 3mg4%
    Calcium 65mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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