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Easy One-Bowl Sour Cream Banana Bread

easy one-bowl sour cream banana bread - featured image

This easy one-bowl sour cream banana bread is incredibly moist and tender, thanks to a full cup of sour cream. It comes together in one bowl without a mixer and stays fresh for days.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat together with a whisk or wooden spoon until light and fluffy, about 2 minutes.
  3. Add the eggs one at a time, whisking until fully combined after each addition.
  4. Mix in the sour cream and vanilla extract until smooth and creamy.
  5. Mash the bananas in a separate bowl, then fold them into the wet mixture using a spatula until evenly distributed.
  6. Add the flour, baking soda, and salt to the bowl. Fold gently with a spatula until just combined—do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 10 minutes, then lift the bread out using the parchment sling and transfer to a cooling rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (heavily speckled or mostly black). Do not overmix the batter to avoid a dense loaf. The bread tastes even better on day two. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

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