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Best One-Bowl Sour Cream Banana Bread (Easy Recipe)

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This one-bowl sour cream banana bread is impossibly moist, easy to make, and perfect for last-minute hosting or a cozy weekend treat. Made with simple ingredients and no stand mixer needed, it’s a crowd-pleaser that delivers every time.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups or 340g)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper leaving a 2-inch overhang on the long sides.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter and sugar to the mashed bananas and stir until combined.
  4. Add the eggs one at a time, stirring gently after each. Add the vanilla extract and sour cream, and stir until just combined. The batter should look smooth and slightly glossy.
  5. Sprinkle the flour, baking soda, and salt over the wet ingredients. Fold the dry ingredients into the wet using a spoon or spatula until just combined. Do not overmix.
  6. Fold in any optional add-ins (chocolate chips, nuts, or cinnamon) with a few gentle strokes. Reserve a handful to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved add-ins on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil at the 40-minute mark.
  9. Cool in the pan for 10 minutes, then lift out using the parchment paper overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Use very ripe, spotty bananas for best sweetness and moisture. Do not overmix the batter to avoid a tough loaf. If using frozen bananas, thaw completely and drain excess liquid. For a dairy-free version, use plant-based sour cream or coconut cream. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: banana bread, sour cream banana bread, one-bowl banana bread, easy banana bread, moist banana bread, quick bread

Find it online: https://freshforkful.com/best-one-bowl-sour-cream-banana-bread-easy-recipe/