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Judy John

Sour Cream Moist Banana Bread Recipe

This sour cream banana bread creates a rich, moist loaf with simple ingredients and reliable texture every time.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Batter
  • 2 ripe bananas mashed
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowl
  • Whisk
  • Loaf Pan
  • Oven
  • Spatula
  • Cooling Rack

Method
 

  1. Preheat oven and grease loaf pan for even baking.
  2. Mash bananas until smooth with slight lumps for texture.
  3. Whisk sugar, sour cream, oil, egg, and vanilla until creamy.
  4. Stir in mashed bananas and mix until combined.
  5. Add flour, baking soda, and salt, mixing gently.
  6. Pour batter into pan and smooth the top.
  7. Bake until golden and center sets but stays moist.
  8. Cool before slicing for clean cuts and better texture.

Notes

For softer texture, avoid overmixing batter. Bake slightly longer for firmer slices. Freeze individual slices wrapped היט for later use. Add nuts or chocolate for variation. Store covered at room temperature up to three days or refrigerate for extended freshness.