Best Banana Bread Recipe with Sour Cream

Prep time: 15 mins | Cook time: 55 mins | Total time: 1 hr 10 mins | Servings: 12

I love banana bread! I have tried different banana bread recipes, but this one is the best! It is a simple recipe that guarantees a super moist and excellently fluffy loaf that is bursting with tons of banana flavor!

Ingredients

2 large eggs

1/2 c. butter, 1 stick, softened

1/2 c. granulated sugar

2 tsp vanilla extract

1 c. mashed ripe banana, 9 oz., about 2 and 1/2 medium bananas

1 c. all-purpose flour, spooned and leveled

1/2 c. brown sugar, packed

1/2 c. old-fashioned oats, blended into a powder

2 & 1/2 tsp baking powder

1/2 c. sour cream

3/4 tsp kosher salt

1 tsp baking soda

1/4 tsp cinnamon, optional

1/2 to 3/4 c. toasted pecans or walnuts, optional

1/8 tsp nutmeg, optional

1/8 tsp cloves, optional

How to make the Best Banana Bread with Sour Cream

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a 9 x 5-inch loaf pan. Or you can simply line the pan with parchment paper.

Step 2: At this point, you can toast the nuts (if using) and let them cool. To do this, add 1/3 or 3/4 c chopped nuts (you can use walnuts or pecans) to a dry baking sheet. Place in the oven and bake for about 5 to 7 minutes at 350 degrees, stirring every 2 minutes. Once aromatic the nuts are done. Remove from the oven and set aside to cool.

Step 3: Place the butter in a large bowl or stand mixer. Beat until smooth, scraping the sides of the bowl. Then, add half c brown sugar along with half c, white sugar. Beat for about 2 minutes or until fluffy. Make sure to scrape the sides and bottom of the bowl.

Step 4: Next, add 2 eggs along with 2 tsp vanilla. Beat well until blended, scraping the sides of the bowl.

Step 5: Place about 2 1/2 very ripe bananas into a small bowl. Mash the bananas using a fork or potato masher. You can make about 1 c of mashed ripe bananas. To the butter mixer, add the mashed bananas and fold in until blended.

Step 6: To the bowl, add 1 c flour. DO NOT SIR yet.

Step 7: To a blender or food processor, add half c old-fashioned oats. Blend until the oats turned into powder. To the bowl, add the oat flour. DO NOT STIR.

Step 8: Into the flour, add 1 tsp baking soda, 2 1/2 tsp baking powder, and 3/4 tsp kosher salt. Stir well until the clumps are gone. Then, add 1/4 tsp cinnamon and 1/8 tsp of each clove and nutmeg.

Step 9: Into the wet ingredients, combine the dry ingredients until well blended, scraping the sides and bottom of the bowl. Then, fold in half c sour cream.

Step 10: If using nuts, fold them into the batter now and make sure to reserve at least 1/4 c. to sprinkle on top of the bread before baking.

Step 11: Into the prepared pan, pour the batter, and smooth the top out.

Step 12: Place in the preheated oven and bake for about 55 to 65 minutes or until a toothpick inserted in the middle of the bread comes out clean. The bread is done when the top is brown and pulled away from the sides of the pan.

Step 13: Remove from the oven when done and onto a cooling rack. Allow the bread to cool completely. This takes about 20 minutes or so. Slice and serve with butter. Enjoy!

Notes:

You can keep the bread for up to 2 days on the counter, covered.

To freeze, wrap the whole loaf in foil and place in a Ziplock. If desired, you can freeze the individual portions of the loaf. On the counter, thaw the frozen loaf. To get rid of the extra moisture, toast the thawed slices for a minute before serving.

Nutrition Facts:

Serving: 1 slice, calories: 257 kcal, carbohydrates: 32 g, protein: 3 g, fat: 14 g, saturated fat: 7 g, polyunsaturated fat: 2 g, monounsaturated fat: 5 g, trans fat: 1 g, cholesterol: 53 mg, sodium: 414 mg, potassium: 125 mg, fiber: 1 g, sugar: 19 g, vitamin a: 346 iu, vitamin c: 1 mg, calcium: 81 mg, iron: 1 mg