Banana Bread With Sour Cream (Extra Tender)

What Makes This Recipe Work

Sour cream brings fat for richness and acid that keeps the crumb tender and slows staling, so the loaf stays soft longer. A modest amount does not make the bread taste sour; it just deepens the flavor behind the banana.

Ingredients for Banana Bread With Sour Cream (Extra Tender)

• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 1 cup (200 g) granulated sugar
• 2 large eggs (100 g)
• 1/2 cup (120 g) full fat sour cream
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon

How to Make Banana Bread With Sour Cream (Extra Tender)

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan, lining the long sides with parchment.
2. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
3. Mash the bananas in a large bowl, then whisk in the melted butter, sugar, eggs, sour cream, and vanilla until smooth and glossy.
4. Fold the dry ingredients into the wet mixture until just combined and no dry flour remains.
5. Pour the batter into the pan and smooth the top.
6. Bake 55 to 65 minutes, until the loaf is domed and golden and a toothpick in the center comes out with a few moist crumbs, or the center reads 200 to 205 degrees Fahrenheit.
7. Cool in the pan 10 minutes, then lift the loaf out and cool on a rack before slicing.

Tips for the Best Banana Bread With Sour Cream (Extra Tender)

• Sour cream adds fat and acidity, which keeps the crumb tender and extends how long the loaf stays moist.
• Use full fat sour cream for the best texture; a light version still works but is a little thinner.
• Bring the sour cream and eggs to room temperature so the batter mixes smoothly.
• Rest the batter 10 minutes before baking so the flour hydrates.

Variations and Substitutions

• Swap the sour cream for an equal amount of plain Greek yogurt for a very similar loaf.
• Use buttermilk in place of sour cream and add 2 tablespoons of butter for a lighter, tangier crumb.
• Stir in 1 cup (170 g) chocolate chips or 1/2 cup (60 g) toasted walnuts.
• Use a gluten free flour blend with xanthan gum for a gluten free sour cream loaf.

How to Store and Reheat

• Store wrapped tightly at room temperature up to 3 days or refrigerate up to 1 week.
• Freeze slices wrapped in plastic and foil for up to 3 months and thaw at room temperature.

Banana Bread With Sour Cream (Extra Tender) FAQ