Moist Banana Bread with Sour Cream

Introduction

There’s something truly comforting about a warm loaf of banana bread fresh from the oven. This Moist Banana Bread with Sour Cream is a delightful twist on a classic recipe, delivering an irresistibly rich, tender crumb that melts in your mouth. Made with ripe bananas and a hint of sour cream, this bread is not just a treat for the taste buds but also a feast for the senses, filling your home with a warm, inviting aroma. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a dessert, this banana bread is sure to become a beloved staple in your kitchen.

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or pecans (optional)
  • Additional sliced bananas for topping (optional)

Prep Time, Cook Time, Total Time, Yield

Prep Time: 15 minutes

Cook Time: 60-70 minutes

Total Time: 1 hour 15 minutes

Yield: 1 loaf

Directions and Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar, mixing until everything is nicely blended.
  3. Add the mashed bananas, eggs, and vanilla extract to the butter-sugar mixture, stirring until smooth and creamy.
  4. Fold in the sour cream, making sure it’s well incorporated into the mixture.
  5. In a separate bowl, whisk together the baking soda, salt, cinnamon, and all-purpose flour until evenly combined.
  6. Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix; a few lumps are okay!
  7. If you’re using nuts, fold them in now for an added crunch.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
  9. If you like, decorate the top with sliced bananas for an extra touch of sweetness and visual appeal.
  10. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  11. Once baked, allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes or Tips

For the best flavor, use bananas that are beautifully ripe with plenty of brown spots. This will give your bread a naturally sweet taste. You can also experiment by adding in chocolate chips or dried fruits for a unique twist!

Cooking Techniques

This banana bread method showcases the blending technique, which involves combining wet ingredients with dry ones without overmixing. This helps maintain the tender crumb we’re after. Also, remember, letting the bread cool completely will enhance its flavor and texture, making each slice even more enjoyable.

FAQ

Can I freeze banana bread?
Absolutely! Once cooled, wrap the banana bread tightly in plastic wrap and store it in an airtight container. It will stay fresh in the freezer for up to 3 months.

What can I use instead of sour cream?
If you don’t have sour cream on hand, plain yogurt works perfectly as a substitute and adds a lovely tang.

Conclusion

This Moist Banana Bread with Sour Cream is not just a recipe; it’s a warm hug on a plate. Perfect for making on lazy mornings or during chilly afternoons, it brings a sense of nostalgia and comfort with every bite. So, gather those ripe bananas and treat yourself to a slice of homemade happiness!

Leave a Comment