Sour Cream–Banana Bread Recipe
This banana bread starts as a thick, tangy batter full of mashed banana, and emerges from the oven with a golden-brown crust and a moist, almost cakelike texture.
Game plan: We tested this recipe using a stand mixer, but it could easily be made by just stirring all the ingredients together in a large bowl.
This recipe was featured as part of our Winter Ingredients recipe slideshow.
- Butter, for coating the pan
- 2 cups all-purpose flour, plus extra for dusting the pan
- 2 teaspoons baking powder
- 1/2 teaspoon plus 1/8 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 very ripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup sour cream
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
- Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
- Turn the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
- Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.