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Ina Garten Sour Cream Banana Bread

Ina Garten Sour Cream Banana Bread recipe
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This moist, tender banana bread gets its rich texture and tangy depth from full-fat sour cream. The crumb is dense yet soft, with a caramelized crust and balanced sweetness that highlights the ripe banana flavor.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 8 tablespoons (1 stick / 113g) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups / 340g)
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (85g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides for easy removal. This ensures even heating and prevents sticking, which is crucial for a clean release of the delicate quick bread.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and hand mixer, cream together the granulated sugar and room-temperature butter on medium speed for 3-4 minutes until the mixture is pale yellow, fluffy, and light. This step incorporates air, which is essential for the bread’s rise and tender texture. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.
  3. With the mixer on low speed, add the room-temperature eggs one at a time, allowing each to fully incorporate before adding the next. Mix for about 30 seconds after each addition. Adding eggs slowly prevents the batter from breaking or curdling, ensuring a smooth, emulsified base for the other wet ingredients.
  4. Add the mashed ripe bananas, room-temperature sour cream, and vanilla extract to the bowl. Mix on low speed just until combined, about 30 seconds; do not overmix. The sour cream adds fat and acidity for exceptional moisture and a subtle tang, while the bananas should be very ripe with brown spots for maximum sweetness and flavor.
  5. In a separate medium bowl, whisk together the all-purpose flour (measured correctly by spooning into the cup and leveling off), baking soda, and kosher salt. Whisk for at least 30 seconds to aerate the flour and evenly distribute the leavening agent. This prevents dense spots in the finished loaf.
  6. With the mixer on the lowest setting, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and no dry streaks remain, about 45-60 seconds; overmixing at this stage will develop gluten and make the bread tough. A few small lumps in the batter are perfectly fine.
  7. If using nuts, fold them into the batter with a rubber spatula using gentle, sweeping motions until evenly distributed. This preserves the delicate structure of the batter and prevents overworking it, which would happen if you used the mixer.
  8. Pour the batter into the prepared loaf pan and use the spatula to spread it into an even layer, smoothing the top. Gently tap the pan on the counter 2-3 times to release any large air bubbles that could create tunnels in the crumb.
  9. Bake on the center rack of the preheated 350°F (177°C) oven for 60-70 minutes. Start checking for doneness at 60 minutes by inserting a toothpick or thin skewer into the center of the loaf; it should come out clean or with a few moist crumbs attached, but no wet batter. The top will be deeply golden brown and a crack will form down the center.
  10. Once done, transfer the loaf pan to a wire cooling rack. Let the bread cool in the pan for 15 minutes; this allows the structure to set so it doesn’t collapse when removed. The residual heat will continue to cook it slightly, so don’t skip this step.
  11. After 15 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and place it directly on the wire rack. Allow it to cool completely, for at least 2 hours, before slicing. Cutting into it while warm will cause it to crumble, as the interior is still too soft and steamy.
  12. For serving, use a serrated bread knife and a gentle sawing motion to slice clean pieces. The bread is best the day it’s made but develops even more flavor and a denser, moister texture when wrapped tightly and stored overnight.

Notes

Storage: Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap securely in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature. Reheating: For a fresh-from-the-oven experience, wrap a slice in aluminum foil and warm in a 300°F (149°C) oven for 10-12 minutes, or microwave a single slice on a plate for 15-20 seconds.

Nutrition

Keywords: ina garten banana bread, sour cream banana bread, moist banana bread, easy banana bread recipe, quick bread, breakfast bread, banana loaf, baking with sour cream, ripe banana recipe, homemade bread, brunch recipe, snack bread

Find it online: https://inagartendishes.com/ina-gartens-sour-cream-banana-bread-recipe/