Moist & Fluffy Banana Bread with Sour Cream

Directions

Step 1

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

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth. You should have about 1 ½ cups of banana puree.

Step 3

Add the softened butter, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract to the bowl. Mix until well combined.

Step 4

In a separate bowl, whisk together the flour, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 6

If desired, fold in nuts or chocolate chips for added texture and flavor.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

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

Step 9

Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Conclusion

Tips:For extra flavor, you can add a teaspoon of cinnamon or nutmeg to the dry ingredients. This banana bread is perfect for breakfast, a midday snack, or desserts. Store leftover banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for later enjoyment—just wrap them individually to keep them fresh!