Banana bread is a beloved classic that never goes out of style. But when you add sour cream to the batter, it takes on a whole new level of moistness and tenderness. The slight tang from the sour cream balances beautifully with the natural sweetness of ripe bananas, making this Banana Sour Cream Bread a perfect treat for breakfast, snack, or dessert.

Why Add Sour Cream?

Sour cream enriches the bread with moisture and adds a subtle tang that enhances the flavor depth. It also helps to keep the bread soft and tender, preventing it from drying out quickly. This recipe produces a loaf that's wonderfully moist, dense yet soft, and incredibly flavorful.

Ingredients for Banana Sour Cream Bread

3 ripe bananas, mashed

1 cup sour cream

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Optional: 1/2 cup chopped walnuts or chocolate chips

How To Make Banana Sour Cream Bread

- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

-In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, mashed bananas, and sour cream until well combined.

- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

- Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.

- Fold in walnuts or chocolate chips if using.

- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!