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The Ultimate Incredibly Moist Banana Bread with Brown Butter & Sour Cream

Close-up of a thick slice of incredibly moist banana bread showing a tender crumb and dark, caramelized edges.
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Follow this recipe to make a banana bread loaf that stays incredibly moist using brown butter and sour cream for superior texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3-4 bananas)
  • 1/2 cup full-fat sour cream or plain Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool slightly for 10 minutes.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, whisk the slightly cooled brown butter and brown sugar together until well combined.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Mix in the mashed bananas and the sour cream until just combined. Do not overmix.
  7. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Overmixing develops gluten, leading to a tougher loaf.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture content.
  • Do not substitute low-fat dairy for the sour cream; the fat content is necessary for moisture retention.
  • To check for doneness without drying the bread, test the center first. If it needs a few more minutes, tent the top loosely with foil to prevent the crust from burning.
  • Wrap the cooled loaf tightly in plastic wrap before storing at room temperature to lock in moisture for up to three days.

Nutrition

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