Moist Banana Bread with Sour Cream (Printable)

Rich and tender banana bread with tangy sour cream for extra moisture. Perfect for breakfast, snacking, or dessert.

# What You'll Need:

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01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - In a large bowl, cream softened butter and sugar until light and fluffy using electric mixer or whisk.

03 - Beat in eggs one at a time. Mix in sour cream and vanilla extract until well combined.

04 - Stir mashed bananas into wet mixture until fully incorporated.

05 - In separate bowl, whisk together flour, baking soda, and salt.

06 - Gradually add dry ingredients to wet mixture. Mix gently until just combined—do not overmix.

07 - Fold in walnuts, pecans, or chocolate chips if using.

08 - Transfer batter to prepared loaf pan. Smooth top with rubber spatula.

09 - Bake 55-65 minutes until toothpick inserted in center comes out clean or with few moist crumbs.

10 - Cool in pan 10 minutes. Remove to wire rack and cool completely before slicing.

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The sour cream creates an incredibly tender crumb that stays moist for days unlike any other banana bread I have tried
This recipe transforms those neglected bananas into something that makes the whole house smell like comfort

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Overmixing the batter once you add the flour will make your bread tough and dense, so stop as soon as everything comes together
The toothpick test is your best friend, if it comes out with wet batter, keep baking, if it has a few moist crumbs, you are done

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Freeze your overripe bananas if you cannot bake right now, just peel and store in a freezer bag for up to 3 months
Let the bananas thaw completely before mashing, and they will release more liquid for an even moister bread