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Perfect One-Bowl Banana Bread with Sour Cream Recipe

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This incredibly moist and tender banana bread comes together in just one bowl, thanks to the magic of sour cream. It’s a foolproof, family-approved recipe that’s perfect for using up overripe bananas and requires minimal cleanup.

Ingredients

Scale
  • 3 medium ripe bananas (mashed to yield 1 ½ cups / 340g)
  • ½ cup sour cream (120g, at room temperature)
  • ½ cup unsalted butter (113g, melted and slightly cooled)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Peel the ripe bananas and place them in a large mixing bowl. Mash them with a fork or potato masher until mostly smooth, with a few small lumps remaining. You should have about 1 ½ cups of mashed banana.
  3. Add the melted butter, sour cream, granulated sugar, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon or rubber spatula until well combined and smooth.
  4. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir gently just until no streaks of flour remain. A few small lumps are fine. If using nuts or chocolate chips, fold them in at this point.
  5. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
  6. Bake for 50-60 minutes. At the 30-minute mark, check the bread; if the top is browning too quickly, loosely tent it with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes. Then, using the parchment handles, lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Room temperature ingredients blend more smoothly. Don’t overmix once flour is added. Check for doneness with a toothpick. The bread tastes even better on the second day. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: banana bread, sour cream banana bread, one bowl banana bread, moist banana bread, easy banana bread, homemade banana bread

Find it online: https://lumalunch.com/perfect-one-bowl-banana-bread-with-sour-cream-recipe/