Moist & Fluffy Banana Bread with Sour Cream

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. You should have about 1 1/2 cups of mashed banana.

Add the softened butter and granulated sugar to the mashed bananas. Mix together until well combined.

Next, add in the eggs, sour cream, and vanilla extract. Stir until the mixture is smooth.

In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

If using, fold in the chopped walnuts or pecans carefully.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.