I used to make dry, crumbly banana bread until I discovered this trick. This is officially the Best Banana Bread Recipe ever. It’s dense, sweet, and stays moist for days. The secret? It’s not just the bananas… it’s Sour Cream!
Ingredients:
- 3 Ripe Bananas (The browner, the better! Black spots = Sugar).
- 1/3 cup Melted Butter.
- 1/2 cup Sugar (mix of white and brown sugar is best).
- 1 Egg, beaten.
- 1 tsp Vanilla Extract.
- 1 tsp Baking Soda.
- Pinch of Salt.
- 1 1/2 cups All-Purpose Flour.
- The Secret: 1/2 cup Sour Cream (or plain Greek Yogurt). This adds fat and acidity for the softest texture.
Instructions:
- Mash: In a bowl, mash the bananas with a fork. It doesn’t have to be perfectly smooth, chunks are good!
- Mix Wet: Stir in the melted butter. Then add the baking soda and salt. Stir in the sugar, beaten egg, vanilla, and the Sour Cream.
- Mix Dry: Gently fold in the flour. Do not overmix! Stop as soon as the flour disappears. Overmixing makes rubbery bread.
- Bake: Pour into a greased 4×8 inch loaf pan. Bake at 350°F (175°C) for 50-60 minutes.
- Test: Insert a toothpick. If it comes out clean, it’s done.
Why Sour Cream?
The acid in sour cream breaks down the gluten strands, resulting in a more tender loaf, while the fat adds richness that oil or butter alone can’t achieve.
