Go Back
best-banana-bread-recipe--moist---from-the-food-charlatan_feature

The Ultimate Guide to Super Moist Banana Bread with Sour Cream

This banana bread recipe uses sour cream combined with brown sugar and oil to create an incredibly moist, tender crumb with a subtle tang that perfectly balances the sweetness. The recipe walks through creating banana bread perfection whether you're a baking novice or seasoned pro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 large ripe bananas (the spottier, the better!)
  • 1 cup brown sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until smooth with only small lumps remaining. Add the brown sugar, oil, eggs, sour cream, and vanilla extract. Whisk vigorously until well combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix!
  4. Fold in your optional add-ins like walnuts or chocolate chips if desired. The batter should be thick but pourable.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas with brown spots for maximum sweetness and moistness. Full-fat sour cream works best for maximum richness. Don't overmix once flour is added. Let bread cool completely for easier slicing and enhanced flavors. Can substitute Greek yogurt for sour cream. Store at room temperature for 3 days or freeze for up to 3 months.