Easy Moist Banana Bread Recipe (Yogurt or Sour Cream)
Moist and rich banana bread that is so easy to make. All you need is a bowl and a whisk. Use sour cream or plain yogurt, the difference is barely noticeable.
Pre-heat oven to 350f/ 180c. Grease loaf pan with oil or butter.
Place butter in a lightly-colored pan over medium heat. Once melted, lower the heat. Swirl and stir as it cooks to release the bubbles. Watch it carefully until color turns to a toasty brown. Immediately transfer to a heat-proof bowl and let it cool.
Place the bananas in a large bowl. Mash with a fork until slightly smooth. Add sugar and eggs then whisk to combine. Pour brown butter, vanilla, salt, and sour cream. Stir until everything is combined.
Sift flour, and baking soda onto the wet mixture. Stir until just combined. Fold in nuts or chocolate chips if using. DO NOT OVERMIX.
Pour the batter into your prepared loaf pan. Tap in the kitchen counter to remove air pockets.
Bake for 50 minutes to 55 minutes until a toothpick inserted into the center comes out clean. Mine took exactly 53 minutes to get done. Let it cool for 15 minutes before removing it from the pan. Slice and serve. Enjoy!
Video
Notes
Sugar: use brown or white interchangeably or both. If using both, I suggest using 1/2 cup brown sugar and 1/4 cup white.
Sour cream substitute: Use plain full-fat or Greek yogurt or buttermilk–store-bought or homemade (see note 3).
For homemade buttermilk: combine 1/3 cup full-fat fresh milk and 1 tsp vinegar or lemon. Let it sit for 10 minutes until it curdles.
All ingredients should be at room temperature including the eggs and sour cream to get the best result.
Make it into muffins. This recipe yields 12-14 muffins. Line the muffin tin with liners or wipe/spray with vegetable oil before pouring the batter. Bake for 20-25 minutes at 350f/177c.
Make it into a round cake for birthdays or special occasions. Grease a 9-inch round cake pan with vegetable oil and line it with parchment paper. Bake for 50-55 minutes at 350f/177c. Let it cool then frost if preferred. Try it with my small batch cream cheese frosting.
Other add-ins: chopped walnuts or pecans.
Storage/Shelf-life: Place in an air-tight container or cover with foil or plastic wrap to prevent drying out. Banana bread is good for 1 day at normal room temperature and 1 week in the fridge if properly stored.
Calorie serving is per slice, excluding the chocolate chips.