If there’s one thing that’s always a guaranteed crowd-pleaser, it’s a delicious loaf of homemade banana bread. And folks, I’ve got just the recipe for you. This one is incredibly moist and it’s all thanks to a secret ingredient – sour cream! Trust me, you won’t be able to resist the temptation to devour the whole thing.
First things first, preheat your oven to 350 degrees F. While that’s heating up, let’s get our ingredients together. You’ll need:
– 1/2 cup unsalted butter, room temperature
– 1 cup white granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1 1/2 cups mashed ripe bananas (about 3 medium)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup sour cream
In a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract. Mix well between each addition. Then, stir in the mashed bananas until everything is well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the sour cream. Be sure to start and end with the dry ingredients. Mix until everything is well combined and there are no lumps.
Now, let’s talk about the star of the show – that ultra-moist banana bread. You’ll need two 8×4 inch loaf pans. Grease each pan with a little bit of butter or cooking spray. Divide the batter between the two pans and smooth out the surface with a spatula.
Bake the loaves for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for about 10 minutes before removing them and transferring them to a wire rack to cool completely.
And that’s it! Trust me, your friends and family will be begging for the recipe. Enjoy a slice (or two) with your morning coffee or as a sweet afternoon snack.
But wait, we’re not done yet! Let’s take a closer look at that delicious loaf, shall we?
Super Moist Banana Bread with Sour Cream
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Instructions:
- Preheat your oven to 350 degrees F.
- Cream together the butter and sugar in a large mixing bowl.
- Add in the eggs, followed by the vanilla extract.
- Stir in the mashed bananas until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Be sure to start and end with the dry ingredients. Mix until everything is well combined and there are no lumps.
- Grease two 8×4 inch loaf pans with butter or cooking spray.
- Divide the batter between the two pans and smooth out the surface with a spatula.
- Bake the loaves for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for about 10 minutes before removing them and transferring them to a wire rack to cool completely.
- Serve and enjoy!
And that’s all there is to it, folks! I hope you enjoy this super moist banana bread with sour cream just as much as I do. Happy baking!
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