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Moist Banana Bread

This moist banana bread transforms overripe bananas into a deliciously soft loaf, enhanced by sour cream for a tender texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 to 3 pieces ripe bananas Choose well-ripened with plenty of brown spots.
  • 1/2 cup sour cream Organic sour cream enhances flavor.
  • 1/4 cup butter, softened Ensure butter is softened to room temperature.
  • 3/4 cup sugar Brown sugar can be used for more flavor.
  • 1 large egg Can be substituted with flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can replace 1/4 of this with whole wheat for fiber.
  • 1/2 cup chopped nuts (walnuts or pecans) Optional; add for crunch.
  • 1 teaspoon cinnamon Adds warm aroma.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, mash the ripe bananas with a fork to a smooth consistency with some lumps.
  3. Add sour cream, softened butter, sugar, egg, and vanilla extract to the mashed bananas and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon, then gradually stir into the wet mixture.
  5. Fold in the chopped walnuts or pecans if using.
  6. Transfer the batter to a greased 9x5-inch loaf pan and smooth the top.
Baking
  1. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For serving, spread butter and enjoy warm, or dust with powdered sugar. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.