Very Moist Banana Bread With Sour Cream
Banana bread is a classic recipe that every baker, whether professional or amateur, should have in their repertoire. It's an easy and delicious way to use up ripe bananas, and it makes for a great breakfast or snack. However, not all banana bread recipes are created equal. Some can be dry and crumbly, while others may lack flavor. That's why we're sharing with you our recipe for very moist banana bread with sour cream. This recipe is sure to become a favorite in your household.
The Secret Ingredient: Sour Cream
The secret to making ultra-moist banana bread is adding sour cream to the batter. The acidity in the sour cream reacts with the baking soda, which helps the bread rise and creates a tender crumb. It also adds a tangy flavor that complements the sweetness of the bananas. Don't worry if you're not a fan of sour cream; you won't be able to taste it in the finished product.
The Best Bananas to Use
For the best banana bread, you want to use ripe bananas. The riper the bananas, the sweeter they are, which means more flavor in the bread. You'll know the bananas are ready when they're covered in brown spots and the fruit is soft to the touch. If you don't have ripe bananas on hand, you can speed up the ripening process by placing them in a paper bag with an apple or a tomato.
Very Moist Banana Bread With Sour Cream Recipe
Now that you know the secrets to making the perfect banana bread, it's time to get baking. Here's our recipe for very moist banana bread with sour cream:
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
Instructions:
- Preheat your oven to 350°F.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Add the mashed bananas and sour cream to the batter and mix until well combined.
- Grease a 9x5 inch loaf pan with butter or cooking spray. Pour the batter into the prepared pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the pan and let cool on a wire rack. Slice and serve.
Storage and Serving Suggestions
This banana bread will keep well for up to five days in an airtight container at room temperature. You can also freeze it for up to three months. To serve, slice the bread and enjoy it as is, or spread with butter or cream cheese. You can also try toasting it or making French toast with it. It's a versatile recipe that can be enjoyed in many different ways.
Conclusion
Now that you have our recipe for very moist banana bread with sour cream, you'll never have to settle for dry or bland banana bread again. With its tender crumb and delicious flavor, this recipe is sure to become a staple in your household. So, go ahead and give it a try. We promise you won't be disappointed.
