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Moist One-Bowl Sour Cream Banana Bread Recipe

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This incredibly moist and tender banana bread uses sour cream for richness and comes together in one bowl with no fuss. Perfect for using up overripe bananas, it’s a foolproof recipe that delivers a golden, perfectly domed loaf every time.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (full-fat recommended)
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving overhang on the sides for easy removal.
  2. Mash the bananas in your large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter to the bananas and stir until combined. The butter should be warm, not hot.
  4. Add the sugar, eggs, vanilla extract, and sour cream. Whisk everything together until smooth and glossy.
  5. Add the flour, baking soda, and salt directly to the wet ingredients. Gently fold with a spatula or wooden spoon until just combined—do not overmix. A few lumps are okay.
  6. Fold in any add-ins (e.g., chocolate chips or walnuts) if using, with just a few strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. The batter will be thick.
  8. Bake for 55-65 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  9. Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and transfer to a cooling rack.
  10. Cool completely before slicing (at least 30 minutes) to avoid a gummy texture.

Notes

For best results, use very ripe bananas (brown spots on at least 50% of peel). If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes. The bread tastes even better on the second day. Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, one-bowl banana bread, moist banana bread, easy banana bread, quick bread, overripe bananas

Find it online: https://perkypan.com/moist-one-bowl-sour-cream-banana-bread-recipe/