Print

The Moistest Sour Cream Banana Bread: Easy 1-Bowl Recipe

sour cream banana bread - featured image
Print Recipe

This sour cream banana bread is incredibly moist, tender, and perfectly banana-y. It comes together in one bowl with simple ingredients and stays fresh for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, room temperature
  • ½ cup sour cream (120 grams), full-fat
  • ⅓ cup melted butter (75 grams), cooled slightly
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3 large bananas)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy removal. Set it aside.
  2. Mash the bananas: In a large bowl, mash your ripe bananas with a fork until mostly smooth. A few small lumps are fine—they add texture. You should have about 1 ½ cups. Set the bowl aside.
  3. Add the wet ingredients: To the same bowl with the mashed bananas, add the melted butter, sour cream, eggs, vanilla extract, and sugar. Whisk everything together until smooth and well combined. The mixture should look creamy and slightly thick. Don’t overmix—just until the sugar dissolves and everything is incorporated.
  4. Mix the dry ingredients separately: In a small bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed so your bread rises evenly.
  5. Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until you no longer see streaks of flour. A few lumps are okay—overmixing will make the bread tough and dense. The batter should be thick but scoopable.
  6. Pour into the pan: Scrape the batter into your prepared loaf pan and spread it evenly with the spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  8. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and let it cool completely on the rack. This step is crucial—cutting it too early will result in a crumbly mess.

Notes

For an extra crackly top crust, let the batter rest in the pan for 10 minutes before baking. For a more domed top, bake at 375°F for the first 10 minutes, then reduce to 350°F. Use full-fat sour cream for best results. Let ingredients come to room temperature before mixing.

Nutrition

Keywords: sour cream banana bread, moist banana bread, easy banana bread, one bowl banana bread, banana bread recipe

Find it online: https://goldensimmer.com/the-moistest-sour-cream-banana-bread-easy-1-bowl-recipe/