Introduction
Foolproof Banana Bread with Sour Cream is the ultimate solution to those sad, overripe bananas sitting on your counter. It’s tender, rich, and stays moist for days—thanks to the genius addition of sour cream. And if you’re searching for ways to use up ripe bananas beyond classic bread, try our zucchini banana bread for a veggie-packed twist! This recipe is perfect for bakers of all levels, delivering flavor and texture that rivals the best banana bread out there.
Nutritional Benefits
This homemade banana bread isn’t just delicious—it’s also packed with nutrients. Bananas provide potassium and fiber, while sour cream adds protein and calcium. Here’s a quick nutritional snapshot per slice (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32g |
| Protein | 3g |
| Fat | 9g |
| Fiber | 2g |
Ingredients & Substitutions
Using quality ingredients ensures your moist banana bread turns out perfectly every time. Here’s what you’ll need:
| Ingredient | Role | Possible Substitutes |
|---|---|---|
| Overripe bananas (3) | Sweetness, moisture, flavor | Unsweetened applesauce (in a pinch) |
| Sour cream (½ cup) | Tenderness, richness | Greek yogurt or buttermilk |
| All-purpose flour | Structure | Gluten-free 1:1 flour blend |
| Brown sugar | Depth, caramel notes | Coconut sugar or maple syrup |
| Vanilla extract | Flavor enhancer | Almond extract |
Equipment Needed
– 9×5-inch loaf pan
– Mixing bowls (one large, one medium)
– Whisk or electric mixer
– Rubber spatula
– Cooling rack
Step-by-Step Instructions
For foolproof banana bread with sour cream, follow these simple steps:
1. Prep: Preheat oven to 350°F (175°C). Grease your loaf pan.
2. Mash bananas: In a medium bowl, mash 3 overripe bananas until mostly smooth.
3. Mix wet ingredients: Whisk bananas with ½ cup sour cream, 2 eggs, 1 tsp vanilla, and ½ cup melted butter.
4. Combine dry ingredients: In a separate bowl, mix 1½ cups flour, ¾ cup brown sugar, 1 tsp baking soda, and ½ tsp salt.
5. Combine & bake: Fold wet ingredients into dry until just combined. Pour batter into the pan and bake 55–65 minutes. A toothpick should come out clean.
The sour cream ensures this moist banana bread stays heavenly soft—no dry crumbs here!
Troubleshooting & Pro Tips
– Sinking middle? Avoid overmixing—this develops gluten, which traps air and collapses.
– Too dense? Ensure baking soda is fresh.
– Extra moisture: Add ½ cup chopped walnuts or chocolate chips for texture.
– Ripen bananas faster: Bake unpeeled bananas at 300°F for 15–20 minutes.
Storage & Make-Ahead Tips
– Store cooled bread wrapped in foil at room temperature for 3 days.
– Freeze: Slice and freeze for up to 3 months. Reheat in a toaster oven.
– Make-ahead: Prepare batter (without baking soda) and refrigerate overnight. Add baking soda just before baking.
Conclusion
This foolproof banana bread with sour cream is a game-changer—moist, forgiving, and endlessly adaptable. It’s the best banana bread for using up ripe bananas, whether you’re baking for breakfast or sharing with friends. Craving more cozy recipes? Try our banana cake recipe for another crowd-pleasing treat!
FAQ
1. Can I use frozen bananas?
Yes! Thaw them first and drain excess liquid.
2. How do I make this healthier?
Swap ½ the flour for whole wheat, or use coconut oil instead of butter.
3. Can I make it gluten-free?
Use a 1:1 gluten-free flour blend—it works beautifully.
4. Why does my bread crack on top?
A slight crack is normal! It’s a sign of proper rising.
5. Can I turn this into muffins?
Absolutely! Bake at 375°F for 18–22 minutes.
Follow me on Pinterest for more foolproof banana bread with sour cream inspiration!
