The Softest Sour Cream Banana Bread
Shaziya
The Softest Sour Cream Banana Bread is a melt-in-your-mouth treat that combines rich, buttery flavors with a tender crumb.
In just 20 minutes of prep and an hour and a half in the oven, you’ll have a golden loaf that’s perfect for breakfast, dessert, or an afternoon snack.
Prep Time 20 minutes mins
Cook Time 1 minute min
- 4 medium ripe bananas mashed
- 6 tablespoons butter melted
- ⅓ cup sour cream at room temperature
- 1 ¼ cups brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.
In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.
In a separate bowl, whisk flour, baking soda, cinnamon and salt.
Combine wet ingredients and dry ingredients until just combined.
Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Store in an airtight container for up to three days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for 2 hours.
Keyword banana bread, easy baking, homemade dessert, moist texture, sour cream