There’s something magical about the smell of banana bread with sour cream wafting through your kitchen. It’s like a hug in loaf form, with each slice promising warmth, sweetness, and just the right amount of tang. Picture this: golden-brown crust, soft and moist interior, and that delightful aroma that makes you feel like a culinary wizard. Your friends will be convinced you’ve been hiding your baking skills from them!
I remember the first time I made banana bread with sour cream. My kitchen looked like a flour bomb exploded, but when I pulled that heavenly loaf from the oven, my family gathered around like it was Christmas morning. The joy on their faces made all the mess worth it! Whether it’s brunch or a cozy evening snack, this banana bread is perfect for any occasion.
Why You'll Love This Recipe
- This banana bread with sour cream delivers incredible moisture and flavor while being super easy to make
- Customize it with nuts or chocolate chips for extra fun
- Its visual appeal makes it an instant showstopper on dessert tables
- Perfect for breakfast, snacks, or even dessert!
Everyone who tasted my banana bread raved about how deliciously moist and rich it was—definitely a crowd-pleaser.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Bananas: Use overripe bananas for maximum sweetness and flavor; they should be freckled and soft.
Sour Cream: Adds moisture and tanginess; full-fat works best for richness.
All-Purpose Flour: Basic flour helps achieve the perfect texture; no need for fancy blends here.
Baking Soda: This is your leavening agent to ensure a nice rise without any eggy taste.
Granulated Sugar: Sweetens your bread; feel free to experiment with brown sugar for a deeper flavor.
Salt: A pinch enhances all the flavors; don’t skip this!
Vanilla Extract: Adds depth and aroma; always opt for pure vanilla if possible.
Eggs: Bind everything together while adding richness; ensure they’re at room temperature for best results.
Nuts or Chocolate Chips (optional): Customize your banana bread by mixing in walnuts or chocolate chips for added texture and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray so nothing sticks later.
Mash Those Bananas!: In a large bowl, mash 3-4 ripe bananas until smooth with some lumps remaining. The smell alone will make you swoon!
Combine Wet Ingredients: Stir in ½ cup of sour cream, 1 large egg (beaten), and 1 teaspoon of vanilla extract into the bananas until everything is well combined. You’ll want to savor every sweet note of vanilla.
Add Dry Ingredients: In another bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add this mixture to the wet ingredients until just combined—don’t overmix!
Fold in Extras (if using): Gently fold in chopped nuts or chocolate chips if you’re feeling adventurous. Visualize how good they’ll taste when melted into your warm banana bread.
Bake to Perfection!: Pour the batter into your prepared loaf pan and bake for about 60-65 minutes or until a toothpick comes out clean. Enjoy the intoxicating aroma filling your home as it bakes!
Now that you’ve got all these steps down, get ready to experience pure bliss when you take that first bite of warm banana bread with sour cream!
You Must Know
- This banana bread with sour cream is incredibly moist and rich, perfect for breakfast or a snack
- The tanginess of sour cream elevates the flavor, while the aroma of baking bananas fills your kitchen with warmth and nostalgia
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix wet ingredients first, then gradually add dry ingredients for a smooth batter. Pour into a greased loaf pan and bake for about 60 minutes until golden brown.
Add Your Touch
Consider adding nuts, chocolate chips, or dried fruits to customize your banana bread with sour cream. Experimenting with spices like cinnamon or nutmeg can also enhance the flavors beautifully.
Storing & Reheating
Store your banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. Reheat slices in the microwave for a delightful warm treat.
Chef's Helpful Tips
- To achieve perfect banana bread, use overripe bananas; their sweetness brings out the best flavor
- Avoid overmixing your batter to keep the texture soft and fluffy
- Let the bread cool completely before slicing to maintain its shape and moisture
Sharing this recipe brings back fond memories of my aunt baking in her cozy kitchen, filling our home with delicious smells that made us feel right at home.
FAQ
Can I use regular yogurt instead of sour cream?
Yes, plain yogurt can be used as a substitute for sour cream in this recipe.
How do I know when my banana bread is done?
Insert a toothpick into the center; if it comes out clean, it’s ready!
Can I make mini loaves instead of one large loaf?
Absolutely! Just reduce the baking time to about 30-40 minutes for mini loaves.
Banana Bread with Sour Cream
Banana bread with sour cream is a delightful treat that combines the sweetness of ripe bananas with a tangy twist. This easy-to-make loaf is incredibly moist and flavorful, making it perfect for breakfast, snacks, or dessert. With its golden-brown crust and soft interior, every slice is an invitation to indulge. Customize it with nuts or chocolate chips for added texture and flavor, and enjoy the comforting aroma that fills your kitchen as it bakes. Whether you’re an experienced baker or a novice, this recipe will surely impress!
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
Ingredients
- 3–4 ripe bananas, mashed
- ½ cup sour cream
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ cup granulated sugar (or brown sugar)
- ¼ tsp salt
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth with some lumps remaining.
- Stir in the sour cream, beaten egg, and vanilla extract until well combined.
- In another bowl, mix the flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture until just combined; avoid overmixing.
- Fold in nuts or chocolate chips if desired.
- Pour batter into the greased loaf pan and bake for 60-65 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
