Moist Sour Cream Banana Bread
Want the perfect way to use those ripe bananas? Look no further than this deliciously moist banana bread, with a secret ingredient to take it to the next level. With its melt-in-your-mouth texture, this Banana Bread with Sour Cream is sure to be a hit!
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Why we love this recipe
Who doesn’t love a big thick slice of warm banana nut bread? Especially when it is super moist and cake-like from the rich and luscious sour cream. Adding the sour cream creates a soft and velvety texture and is a delicious twist on the classic.
Ingredients
- flour – we use spelt flour but unbleached all-purpose flour also works fantastic
- baking soda – this helps the bread to rise and makes a lovely dark crust
- fine sea salt – a must for baking as it will bring out the flavor in the other ingredients
- cinnamon – for a warm and cozy vibe. Nutmeg is another option.
- coconut sugar – lends a lovely caramel-like taste. You can substitute any granular sugar here.
- coconut oil – melted butter will also work.
- eggs – a binder that also adds a rich taste.
- vanilla extract – adds that classic flavor to baked goods.
- bananas – the browner the better for optimum sweetness. Aim for ripe or overripe bananas.
- sour cream – my secret ingredient for super moist banana bread. You can use plain Greek yogurt as a substitute.
- walnuts – optional but adds a nice crunch for texture. Use any nuts you like.
Equipment
- standard loaf pan – a standard 9×5 loaf pan provides the ideal dimensions for even baking and heat distribution
- unbleached parchment paper – this makes for worry-free baking with no sticking. It is so much easier to remove the loaf from the pan when using parchment. Plus the added bonus of easier cleanup!
- mixing bowls – you will need 3 mixing bowls for this recipe.
Instructions
Step 1
Start by preheating the oven to 350. Then lightly grease a loaf pan and line it with parchment paper. I like to do both so clean-up is easy and nothing sticks to the pan.
Step 2
Next, whisk the dry ingredients together in a mixing bowl. Set the bowl aside.
Step 3
Then add the coconut sugar and coconut oil to a separate large mixing bowl. Mix it together to combine.
Step 4
Stir in the eggs and vanilla and mix until again. Add the flour mixture and stir again until everything is incorporated.
Step 5
In another bowl, mash the bananas. Using a potato masher makes this job super easy!
Step 5
Finally, add the sour cream to the mashed bananas and gently mix them into the flour and coconut sugar mixture. Lastly, fold in the walnuts, if using.
Baking steps
Pour the batter into the prepared loaf tin and pop it into the preheated oven to bake.
Check with a toothpick at the one-hour mark to see if it comes out clean. If there are no crumbs take the loaf out of the oven. Let it cool in the pan for 10 minutes, then transfer the banana bread to a cooling rack to cool completely.
Expert tip
To achieve an extra moist and flavorful loaf, use overripe bananas with deep brown spots. Their natural sweetness and soft texture will elevate the taste and ensure a moist crumb. They are also so much easier to mash!
Recipe variations
- Adding nuts, such as walnuts or pecans, can provide extra texture and flavor. You can also add dried fruit to enhance the taste.
- Add a cup of chocolate chips to the batter. The combination of chocolate and bananas is always a crowd-pleaser!
FAQS
Avoid overmixing the batter, as it can lead to a denser and sunken loaf. Also, make sure your baking soda is fresh and hasn’t expired, as these leavening agents help the bread rise.
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs clinging to it, the bread is done. Avoid overbaking to keep the bread moist.
Storing and freezing
Banana bread is best enjoyed within 2-3 days after baking. To keep it fresh, store it in an airtight container at room temperature. After that, transfer the container to the refrigerator.
This recipe also freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. Thaw the bread at room temperature.
More banana recipes you’ll enjoy
**This recipe was originally posted on May 7, 2014, and updated on May 4, 2023.**
If you’ve tried this Sour Cream Banana Bread recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Banana Bread with Sour Cream
Ingredients
- 1 ½ cups spelt flour *or unbleached all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp cinnamon
- 1 cup coconut sugar
- ½ cup coconut oil *melted but not hot
- 2 eggs
- 1 tsp vanilla extract
- 2 ripe bananas *approximately 1 cup mashed
- ½ cup sour cream
- ½ cup chopped walnuts *optional
Instructions
- Preheat the oven to 350°. Lightly grease a loaf pan, line it with parchment paper, and set it aside.
- Add the flour, baking soda, and salt to a mixing bowl and whisk it to combine. Set this bowl aside.
- In a separate large mixing bowl, stir together the coconut sugar and coconut oil.
- Add the eggs and vanilla to the sugar and oil mixture and mix well. Pour this mixture into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
- In another bowl, mash the bananas.
- Gently stir the bananas and sour cream into the batter. Fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan. Bake for 1 hour. Check that a toothpick comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
