Moist Banana Bread
This delightful Moist Banana Bread combines ripe bananas and sour cream for a rich, tender crumb, making it perfect for breakfast, snacks, or dessert.
Ingredients
Main ingredients
- 3 pieces ripe bananas Make sure they are very ripe for the best flavor.
- 1/2 cup sour cream Can be substituted with yogurt.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts Optional, can be omitted or substituted with chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, mash the ripe bananas.
- Mix in the sour cream, sugar, brown sugar, and softened butter until combined.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the banana mixture until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3-4 days. For longer storage, wrap and freeze for up to three months. Reheat as necessary.