Description
This banana bread with sour cream is ultra moist, rich, and bursting with banana flavor. It’s the perfect way to use up ripe bananas and makes for an easy, comforting treat any time of day.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
- Mash bananas in a large bowl. Add melted butter, sugar, eggs, sour cream, and vanilla extract. Whisk until combined.
- In a separate bowl, mix flour, baking soda, and salt. Fold into the wet mixture until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor.
- Don’t overmix the batter to keep the loaf tender.
- Wrap and store at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add nuts or chocolate chips for extra texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: banana bread, moist banana bread, sour cream banana bread, easy banana bread, ripe banana recipes