Super Moist Banana Bread With Sour Cream
If you are looking for a tasty and easy recipe for banana bread, look no further than this super moist banana bread with sour cream. This recipe is perfect for using up overripe bananas and is sure to be a hit with your family and friends. Plus, with the addition of sour cream, this banana bread is extra moist and flavorful.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the sour cream and mashed bananas.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once your banana bread is cooled, slice it up and enjoy with a cup of coffee or tea. This recipe is perfect for breakfast, brunch, or a mid-afternoon snack. And, if you have any leftovers, this banana bread can be stored in an airtight container for up to 3 days.
Tips:
- Make sure your bananas are ripe before using them in this recipe. Ripe bananas will be yellow with brown spots, and will be soft to the touch.
- Don't over-mix your batter. Mix until just combined to avoid tough banana bread.
- If your bread is browning too quickly in the oven, cover it with foil for the remaining baking time.