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Moist Banana Bread has been my go-to when I need something cozy and reliable — and this version, made with sour cream and three ripe bananas, delivers every time. It’s a tender, flavorful loaf that’s perfect for breakfast, an afternoon snack with coffee, or as a simple dessert after dinner. Use it when your bananas are speckled and soft; that’s the sweet spot.
Why you’ll love this dish
This loaf hits all the comfort-food notes: tender crumb, pronounced banana flavor, and just enough sweetness to please everyone at the table. It’s budget-friendly and uses pantry staples, and the sour cream keeps the crumb moist for days.
“One slice and you’ll swear it came from a bakery — moist, buttery, and full of banana flavor.” — Happy home baker
How this recipe comes together
The method is straightforward: mash ripe bananas, stir in melted butter, then add the rest of the wet ingredients and dry ingredients until just combined. A touch of sour cream keeps the bread soft, while optional nuts add crunch. Plan about 15 minutes of prep and an hour of baking.
What you’ll need
3 ripe bananas, mashed, 1/3 cup melted butter, 1 teaspoon baking soda, Pinch of salt, 3/4 cup sugar, 1 large egg, beaten, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/2 cup sour cream, 1/2 cup chopped nuts (optional)
Substitutions and notes:
- If you don’t have sour cream, plain Greek yogurt (full-fat) works well in a 1:1 swap.
- For a lighter loaf, replace 1/4 cup of the flour with whole wheat pastry flour.
- Use brown sugar instead of granulated for a deeper, caramel-like flavor.
- For a nut-free loaf, skip the 1/2 cup chopped nuts or replace them with chocolate chips.
You can also check an alternate quick option like this 3-ingredient banana bread for a simpler pantry-friendly version.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until mostly smooth. Stir the melted butter into the mashed bananas until combined.
- Add the baking soda and a pinch of salt; mix briefly. Then stir in the sugar, the beaten egg, and the vanilla extract until evenly incorporated.
- Add the flour and mix just until you no longer see dry streaks — don’t overmix. Gently fold in the sour cream and the chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Best ways to enjoy it
Serve warm slices with a pat of butter, a smear of cream cheese, or a drizzle of honey. For brunch, pair a slice with a simple fruit salad and a strong coffee. It also makes a lovely base for an indulgent dessert — top slices with vanilla ice cream and toasted nuts.
You might also like pairing ideas from my favorite quick bakes like this 3-ingredient banana bread for casual gatherings.
Storage and reheating tips
- Room temperature: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days; bring slices to room temp before serving to soften.
- Freezing: Slice, wrap individual slices in plastic, then place in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen.
- Reheating: Warm slices in a toaster oven or microwave (10–20 seconds per slice) for that just-baked feel.
Pro chef tips
- Use very ripe bananas (lots of brown speckles) for maximum sweetness and aroma.
- Measure flour by spooning it into the cup and leveling — packing flour leads to a dry loaf.
- Don’t overmix once flour is added; overworking develops gluten and makes bread tough.
- If you prefer a more pronounced crust, bake uncovered; for a softer top, tent with foil halfway through.
- For even baking, allow butter and egg to come to room temperature before mixing.
Creative twists
- Banana chocolate chip: Fold in 1/2 cup chocolate chips instead of nuts.
- Spiced banana bread: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients.
- Vegan swap: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and substitute melted coconut oil for butter, plus a dairy-free yogurt for sour cream.
- Tropical twist: Fold in 1/4 cup shredded coconut and swap nuts for chopped macadamias.
Helpful answers
Q: Can I cut the baking time if I use a different loaf pan?
A: Yes. A wider pan will bake faster, a narrower/taller pan will take longer. Start checking at 45 minutes for a wider pan and expect up to 75 minutes for a deep pan. Use the toothpick test for doneness.
Q: My banana bread is dense — what went wrong?
A: Common causes are overmixing after adding flour, too much flour (packaging the cup), or under-ripe bananas. Use ripe bananas and fold gently.
Q: How do I prevent the top from cracking or doming too much?
A: A small crack is normal; if it’s doming excessively, your oven may be too hot. Use an oven thermometer to verify true temperature and tent with foil halfway through if the top browns too quickly.
Internal link suggestions (anchor text only):
- 3-ingredient banana bread
- Easy banana bread recipe
Moist Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
A tender and flavorful banana bread made with sour cream and ripe bananas, perfect for breakfast or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
- Mash the ripe bananas with a fork until mostly smooth.
- Stir the melted butter into the mashed bananas until combined.
- Add the baking soda and a pinch of salt; mix briefly.
- Stir in the sugar, beaten egg, and vanilla extract until evenly incorporated.
- Add the flour and mix until you no longer see dry streaks; don’t overmix.
- Fold in the sour cream and chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness. Wrap cooled loaf tightly to store and keep for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg