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Moist Banana Bread

A delicious and easy-to-make banana bread enriched with sour cream, resulting in an incredibly moist and flavorful loaf perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pan Preparation
  • 1/4 cup cinnamon sugar for dusting buttered pans
  • 2 7-inch loaf pans buttered generously
Wet Ingredients
  • 1/3 cup butter softened
  • 1 1/4 cup brown sugar
  • 2 large eggs
  • 4 pieces mashed bananas very ripe
  • 1 cup sour cream full fat
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 teaspoons cinnamon powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 2 1/4 cups flour fresh ground or all-purpose
Optional Add-ins
  • 1 cup chopped pecans optional
  • 1/2 cup mini semisweet chocolate chips optional

Method
 

Preparation
  1. Adjust the oven rack to the middle and preheat your oven to 325°F.
  2. Generously butter 2 - 7" loaf pans.
  3. Dust buttered pans with cinnamon sugar.
Mixing
  1. In a large mixing bowl, blend softened butter and brown sugar together.
  2. Mash bananas and add them to the mixing bowl.
  3. Add sour cream, eggs, and vanilla, and mix well until combined.
  4. Add all your dry ingredients: flour, cinnamon, baking soda, and salt. Mix until incorporated.
  5. Optional: Stir in your favorite nuts or mini chocolate chips.
Baking
  1. Pour batter into buttered and dusted loaf pans.
  2. Bake at 325°F for 1 hour and 10 minutes, or until a toothpick comes out clean from the center.
Cooling
  1. Remove from the oven and let the bread cool completely before cutting.
  2. Cut with a bread knife for best results. Enjoy!

Notes

Use extra ripe bananas for maximum sweetness and flavor. Store the banana bread in plastic wrap or an airtight container for up to 4-5 days. You can also freeze slices for up to 3 months.