The Best Banana Bread Recipe With Sour Cream – Easy To Make!

I can confidently say this is the easiest and best banana bread recipe in the world with sour cream! The Sour cream makes this banana bread stay delectably moist for days. It only takes about 10 minutes to mix together and lasts for up to a week. Yields 2 medium loaves.

This is the best recipe for those overripe bananas! If you are like me, the kids don’t want the bananas with brown spots (even though they’re sweeter).

Make this banana bread an hour before the kids come home from activities or school, and it will disappear faster than you can blink! You better cut a slice or two and set it aside so you get a piece for later! (It’s super delicious the next day too!)

Best Banana Bread Ingredients:

• 1/4 cup of cinnamon sugar (to dust buttered pans with.)
• 1/3 Cup softened butter – Do not substitute, butter gives excellent flavor.
• 1 & 1/4 cup brown sugar – Brown sugar makes softer, moister breads, and adds a full flavor.
• 2 large eggs – Eggs are a necessity. They give banana bread structure and texture.
• 4 very ripe mashed bananas – Ripe banana peels should be half brown. Mash bananas with a fork or in mixer.
• 1 cup full fat sour cream – This makes bread super moist and delicious.
• 2 tsp vanilla extract – deepens flavor.
• 2 teaspoons cinnamon powder – pairs perfectly with banana and adds complimenting flavor!
• 1/2 teaspoon sea salt!
• 1 & 1/2 tsp baking soda
• 2 & 1/4 Cups flour (fresh ground or all purpose)
• *Optional – 1 cup chopped pecans!
• *Optional – 1/2 cup mini semisweet chocolate chips!

I like to keep vanilla extract on hand.. This big bottle will last a year!

How to Make The Best Banana Bread:

This banana bread recipe is super easy and can be made without a mixer and in just 1 bowl!

Adjust the oven rack to the middle of the oven.

Preheat your oven to 325 degrees.

Generously butter 2 – 7″ loaf pans.

Dust buttered pans with cinnamon sugar

In a large mixing bowl:

Blend softened butter and sugar together.

Mash bananas and add to mixing bowl.

Add sour cream, eggs, and vanilla, and mix all ingredients in the bowl well.

Then, add the rest of your dry ingredients: flour, cinnamon, baking soda, and salt, then MIX till all dry ingredients are incorporated evenly.

*Optional – Stir in chopped pecans or mini chocolate chips.

Pour batter into buttered and dusted loaf pans.

Bake at 325 for 1 hour and 10 minutes, OR till an inserted toothpick comes out clean from the center of the loaf.

Remove from oven, and let the bread cool completely before cutting.

Cut loaf with a bread knife for best results…. Enjoy!

Tips

Banana Bread is best enjoyed after cooling in the fridge for a day! It’s super good warm, but it holds together better and tastes even better cold!

Don’t over-mash bananas…. Getting a small little chunk of banana in your bread is delightful and super yummy too.

Let your banana bread loaf cool completely before cutting… If you cut it when it’s warm it will be messy, kinda crumble instead of slice.

How To Store Banana Bread

Counter: Wrap any remaining banana bread in plastic wrap and store at room temp for up to two days.

Fridge: Store wrapped banana bread longer in the fridge for one week.

Freezer: To freeze banana bread, place well wrapped loaves in a gallon sized ziplock bag, and seal out air. Freeze up to 4 months for the best flavor. Let frozen banana bread thaw completely in the fridge before serving.

Tools You May Need

• Mixing Bowl
• Mixer (I love my Kitchen Aid Mixer like this one)
• Measuring Cups
• A Big Soft Spoon
• Bread Pan ( I like This Stoneware One)
• Hot Pads

Thank You For Stopping By!

Thanks for stopping by Farmhouse Harvest! You may also enjoy my Loaded Potato Salad recipe or simple pasta salad for easy dinner ideas! Hope you love this banana bread… If you have any questions or recommendations, please leave them in the comments below!