Moist Banana Bread with Sour Cream

This banana bread is the epitome of moistness and flavor. Thanks to the addition of sour cream, it achieves a perfect balance between fluffiness and density, delivering a rich banana taste without being overly heavy. It's a favorite among many and is incredibly easy to make.

🧄 Ingredients

½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mashed ripe banana (about 2½ medium bananas)
1 cup all-purpose flour, spooned and leveled
½ cup old-fashioned oats, blended into a powder
1 teaspoon baking soda
1½ teaspoons baking powder
¾ teaspoon kosher salt
½ cup sour cream
¼ teaspoon ground cinnamon (optional)

🔪 Directions

Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Bananas and Sour Cream: Add the mashed bananas and sour cream to the mixture, blending until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, blended oats, baking soda, baking powder, salt, and cinnamon (if using).
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

📊 Nutritional Estimate (per serving)

Calories: Approximately 250 kcal
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 150 mg
Total Carbohydrates: 35 g
Dietary Fiber: 2 g
Sugars: 18 g
Protein: 3 g

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