Moist Banana Bread with Sour Cream
This Moist Banana Bread with Sour Cream is a simple and delicious way to enjoy ripe bananas, resulting in a tender and flavorful loaf perfect for any time of day.
Ingredients
Main Ingredients
- 2 to 3 pieces ripe bananas Choose heavily speckled or fully brown for optimal sweetness.
- 1/2 cup sour cream Can substitute with plain yogurt or buttermilk.
- 1/3 cup melted butter Make sure it's melted but not too hot.
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour but ensure it has a leavening agent.
- 1/2 cup chopped nuts (walnuts or pecans optional) Optional ingredient.
- 1 teaspoon cinnamon (optional) Optional ingredient.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in the sugar, egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and stir until just combined.
- If using, fold in the chopped nuts and cinnamon.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
This delicious banana bread can be enjoyed warm or at room temperature. Serve plain, with butter, or a drizzle of honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.