Easy Banana Bread

Sour cream is the secret ingredient that makes this banana bread incredibly moist without being dense or gummy.

Those black-spotted bananas you’ve been avoiding are actually perfect here. The riper they are, the sweeter and more intense the banana flavor.

Letting the bread cool completely on a rack before slicing prevents it from turning gummy and gives you clean, beautiful slices.

Kitchen Tips

• Mash bananas well: Use a fork to mash until mostly smooth with just a few small lumps. Large chunks don’t distribute evenly through the batter.
• Don’t overmix: Stir the dry ingredients into the wet just until you can’t see dry flour anymore. Overmixing develops gluten and makes tough, dense bread.
• Test for doneness: A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.
• Grease the pan well: Banana bread can stick. Use butter or cooking spray and coat every corner of your loaf pan.

Variations

• Fold in ½ cup chocolate chips or chopped walnuts before baking
• Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for spiced banana bread
• Swirl in 2 tablespoons of Nutella or peanut butter before baking