Sour Cream Banana Bread
If you have overripe bananas sitting on your counter - this Sour Cream Banana Bread recipe is the perfect way to turn them into something delicious. This is the best banana bread recipe ever because of the sour cream which creates an ultra-moist texture, rich flavor, and tender crumb that takes classic banana bread to the next level. Only one bowl and no mixer needed!
Servings 8 slices
Equipment
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup mashed overripe bananas (about 3 medium bananas)
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (I use sea salt)
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
- In a large mixing bowl, whisk together the granulated sugar and vegetable oil until combined.1 cup granulated sugar, ½ cup vegetable oil
- Add in the large eggs, mashed bananas, sour cream, and vanilla extract. Whisk together until well combined and creamy.2 large eggs, 1 cup mashed overripe bananas, ½ cup full-fat sour cream, 1 teaspoon vanilla extract
- Add in the all-purpose flour, baking soda, and salt. Stir with a wooden spoon or rubber spatula, just until the dry ingredients are moistened and fully incorporated, and no flour pockets remain in the batter. Scrape the bottom and sides of the bowl while you're mixing.1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Evenly spread the banana bread batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes or until the center of the bread is puffed up and domed, and a toothpick inserted comes out clean or with moist crumbs (there should be no wet batter on the toothpick).
- Remove the loaf pan from the oven and let it cool in the warm pan for about 15-20 minutes. Turn out the bread onto a cooling rack and allow it cool completely, at room temperature, for about 1 hour. Slice & enjoy!
Notes
- You can leave the mashed bananas as chunky as you prefer or more finely mashed/pureed. Either way works. Use a fork to mash the bananas, a potato masher, or even a hand mixer for a pureed banana. I use a fork to finely mash up the bananas; I don't love chunks of banana so I mash it up for a few minutes until it's really soft and finely mashed.
- For the best results use full-fat sour cream only! I promise it makes a difference.
- I don't recommend substituting plain yogurt or plain Greek yogurt for the sour cream. But you can always try it and see if you like the taste ok. It will affect the final taste and tender crumb of the banana loaf.
- Make sure you are only mixing in the dry ingredients just until fully incorporated and no more. You want to make sure that you are not aggresivly mixing or over-mixing. Just gently mix until no flour pockets or streaks remain in the batter. Make sure you scrape the sides and bottom of the bowl to ensure you are getting everything combined.
- This recipe double perfectly (use two 9x5-inch loaf pans for a double recipe), and it also makes really cute mini loaves as well; 8 mini loaves and I buy the disposable aluminum ones from the store if I am making mini loaves.
- As with most banana recipes this is even better the day after making it! If you can wait that long… wrap the cooled loaf in aluminum foil and leave it at room temperature. The next day, the banana bread is so super extra moist and the banana flavor has had time to develop. It really is so amazing on day 2! I will usually double the recipe and my family will eat one loaf in one day, and then I will save the other loaf for the next day and give it time for the banana flavor to marinate and the bread to become even softer and more tender.