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!
- 6 tablespoons unsalted butter, melted and cooled
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2-3 ripe bananas, mashed
- 3 large eggs, slightly beaten
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
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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.
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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.
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In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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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.
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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!
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.