One-Bowl Moist Banana Bread with Sour Cream
Ripe bananas are destined to become nothing other than the best version of bread there is—a loaf of banana bread! Follow these simple steps at home to bake ultra-moist banana bread with sour cream. You’ll simply combine the right ingredient ratios in one bowl before pouring the batter into a prepared loaf pan. This easy home-cooked banana bread loaf is simple and perfectly sweet!
Servings: 12 servings
Calories: 236kcal
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups mashed overripe banana about 2-3 medium to large bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup full-fat sour cream may be substituted with plain Greek yogurt
Instructions
- Preheat oven to 350 degrees.
- Grease a 8x4 loaf pan with butter or line with parchment paper and set aside.
- In a large mixing bowl, cream together the butter, sugar, eggs and vanilla extract by mixing with a handheld electric mixer or stand mixer on medium speed until well blended and smooth.
- Stir in the mashed bananas.
- Add to the bowl the flour, baking soda, and salt, mixing on low speed until just combined.
- Add in the sour cream and blend well on low to medium speed.
- Pour batter into prepared loaf pan and bake for 1 hour or until toothpick inserted into the center comes out clean.
- Allow to cool (if you can bear to wait) and dig in!
Notes
- Once completely cool, wrap the loaf tightly with plastic wrap and store at room temperature up to 4 days
- If you have leftovers (doubt it!), store them tightly wrapped in plastic wrap in the freezer. Not sure for how long, since this has never happened to me, although I'm sure it'll keep for at least 3 months
Nutrition
Serving: 1servings | Calories: 236kcal | Carbohydrates: 32.8g | Protein: 3.1g | Fat: 10.5g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 315.2mg | Potassium: 121mg | Fiber: 0.8g | Sugar: 19g
