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Loaf of moist banana bread made with sour cream on a wooden table

Easy Best Moist Banana Bread In The World With Sour Cream

This banana bread is perfectly moist, packed with flavor, and incredibly easy to make, featuring sour cream for an extra creamy texture.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the batter
  • 1/4 cup cinnamon sugar to dust buttered pans with
  • 1/3 cup butter softened
  • 1 1/4 cup brown sugar
  • 2 large eggs
  • 4 mashed bananas very ripe
  • 1 cup sour cream full fat
  • 2 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 1/4 cups flour fresh ground or all-purpose
Optional additions
  • 1 cup chopped pecans
  • 1/2 cup mini semisweet chocolate chips

Method
 

Preparation
  1. Adjust the oven rack to the middle and preheat your oven to 325°F.
  2. Generously butter 2 – 7" loaf pans and dust with cinnamon sugar.
  3. In a large mixing bowl, blend softened butter and brown sugar together.
  4. Mash bananas and add to the mixing bowl.
  5. Add sour cream, eggs, and vanilla, and mix well until combined.
Combining dry ingredients
  1. Add all dry ingredients: flour, cinnamon, baking soda, and salt, and mix until incorporated.
  2. Optional: Stir in nuts or mini chocolate chips.
Baking
  1. Pour batter into buttered and dusted loaf pans.
  2. Bake at 325°F for 1 hour and 10 minutes, or until a toothpick comes out clean from the center.
  3. Remove from the oven and let the bread cool completely before cutting.

Notes

Use very ripe bananas for the best flavor. Don't over-mix when you add the flour; this helps keep it light and fluffy. Allow the bread to cool fully to get clean slices. You can make the recipe vegan by using flax eggs and plant-based substitutes.