Introduction
There’s nothing quite like the warm, inviting aroma of freshly baked banana bread wafting through your kitchen. This delightful Moist Banana Bread with Sour Cream is a beloved classic that promises to make your home feel cozy and your taste buds dance with joy. With the perfect balance of sweetness and a rich, creamy texture thanks to the addition of sour cream, every slice is a treat for both breakfast and dessert. So grab those overripe bananas, and let’s dive into this charming recipe!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure an easy release after baking.
- In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, inviting that sweet aroma into the air.
- Add the mashed bananas, sour cream, egg, and vanilla extract to the butter mixture. Stir gently until everything is well combined and wonderfully aromatic.
- In another bowl, whisk together the baking soda, salt, and all-purpose flour. This will create the perfect dry base for your moist batter.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep that delightful tenderness!
- If you’re a fan of a little crunch, fold in the chopped walnuts or pecans at this stage for an extra burst of flavor.
- Carefully pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.
- Place your loaf pan in the preheated oven and bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, signaling golden perfection.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
Notes or Tips
For an added depth of flavor, feel free to incorporate spices like cinnamon or nutmeg into your dry ingredients. If you don’t have sour cream on hand, plain yogurt makes a great substitute too! And remember, this banana bread can be stored in an airtight container at room temperature for several days, although I doubt it will last that long!
Cooking Techniques
When creaming the butter and sugar, aim for a light and airy texture — this will help give your banana bread a lovely rise. Additionally, be gentle when mixing your batter; overmixing can lead to a denser loaf. And when testing for doneness, the toothpick method is your best friend; it should come out clean or with just a few moist crumbs.
FAQ
Can I freeze the banana bread?
Absolutely! Once completely cooled, wrap the loaf tightly in plastic wrap and foil, then freeze for up to three months. To enjoy, simply thaw it overnight in the fridge or at room temperature.
What do I do if my bananas aren’t ripe enough?
If your bananas are still a bit firm, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two. Alternatively, you can bake unpeeled bananas in a 300°F (150°C) oven for 15-20 minutes until they’re soft and darkened.
Conclusion
This Moist Banana Bread with Sour Cream is a quick, satisfying bake that brings joy to any gathering or quiet afternoon at home. With its rich flavor and adorable simplicity, it’s sure to become a cherished recipe in your collection. So slice yourself a generous piece, slather it with butter, or enjoy it plain — the choice is yours. Happy baking!