This Moist Banana Bread with Sour Cream is a delightful twist on the classic recipe, offering a tender, flavorful loaf that's incredibly moist. The addition of sour cream enhances the bread's texture and richness, while the blend of ripe bananas infuses it with natural sweetness. Whether enjoyed as a breakfast treat or a comforting snack, this banana bread is sure to satisfy your cravings. It's easy to make and perfect for sharing with friends and family.

Ingredients

• Wet Ingredients:
  
  

  • ½ cup (1 stick) unsalted butter, softened
    
    

  • ½ cup granulated sugar
    
    

  • ½ cup packed brown sugar
    
    

  • 2 large eggs
    
    

  • 2 teaspoons vanilla extract
    
    

  • 1 cup mashed ripe banana (about 2½ medium bananas)
    
    

  • ½ cup sour cream
    
    

• Dry Ingredients:
  
  

  • 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
    
    

  • ¼ teaspoon ground cinnamon (optional)
    
    

  • ⅛ teaspoon ground nutmeg (optional)
    
    

  • ⅛ teaspoon ground cloves (optional)
    
    

• Optional Add-ins:
  
  

  • ½ to ¾ cup toasted pecans or walnuts, chopped
    
    

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
   
   

2. Prepare Dry Ingredients: In a blender or food processor, pulse the oats until they form a fine powder. In a separate bowl, whisk together the all-purpose flour, oat flour, baking soda, baking powder, salt, and optional spices.
   
   

3. Cream Wet Ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas until combined.
   
   

4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the sour cream and nuts, if using.
   
   

5. Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf with aluminum foil.
   
   

6. Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   
   

Nutritional Information (per serving)

• Calories: Approximately 280 kcal
  
  

• Protein: 4g
  
  

• Fat: 14g
  
  

• Carbohydrates: 36g
  
  

• Fiber: 2g
  
  

• Sugar: 20g
  
  

• Sodium: 180mg