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Moist Sour Cream Banana Bread (No Mixer Needed)

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This incredibly moist and tender banana bread uses sour cream for a velvety crumb and requires no mixer. It’s a simple, foolproof recipe perfect for using up spotty bananas and makes a delicious breakfast or snack.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup full-fat sour cream, room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. In your large mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine—they add texture. You should have about 1 ½ cups of mashed banana.
  3. Pour in the slightly cooled melted butter and the granulated sugar. Whisk until well combined. The mixture will look glossy and slightly grainy—that’s normal.
  4. Add the eggs one at a time, whisking well after each. Stir in the vanilla and sour cream until everything is smooth and uniform. The batter will look a bit thin at this point—don’t worry, that’s correct.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Use your rubber spatula to fold gently. Stir just until no streaks of flour remain. A few small lumps are okay. Overmixing will make the bread tough.
  6. If you’re using nuts, chocolate chips, or cinnamon, gently fold them in now. Don’t overwork the batter.
  7. Pour the batter into the prepared pan. Use your spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  9. Cool in the pan for 10 minutes. Then lift the bread out using the parchment overhang and transfer to a cooling rack. Let it cool completely before slicing—about 1 hour. I know it’s hard to wait, but slicing too early will make the bread crumble.

Notes

Don’t overmix the batter once flour is added. Use room temperature ingredients for best results. Let the bread cool completely before slicing to avoid a gummy texture. If the top browns too quickly, tent with foil. For a gluten-free version, use a 1:1 gluten-free baking blend. For a lower sugar option, reduce sugar to ½ cup. For a vegan adaptation, use melted coconut oil, flax eggs, and dairy-free sour cream.

Nutrition

Keywords: banana bread, sour cream banana bread, moist banana bread, easy banana bread, no mixer banana bread

Find it online: https://zorbmeal.com/moist-sour-cream-banana-bread-no-mixer-needed/