Moist Banana Bread with Lemon and Sour Cream
This banana bread recipe is moist and tender because it uses sour cream and is mixed by hand. Rubbing lemon zest into the sugar before mixing brings a bright flavor to the finished loaf, which is a nice change from the usual cinnamon-heavy versions.
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Ingredients
For the Banana Bread (Yields 2 Loaves)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup unsalted butter 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 whole lemon
- 1 1/2 cups mashed ripe bananas ~4-5 bananas
- 1/4 cup sour cream
- 1 cup chopped walnuts optional
For the Honey Ricotta Spread (Optional)
- 1/2 cup ricotta cheese
- 2 tablespoons honey
Instructions
- Preheat oven to 350F. Grease and flour two 9x5 inch loaf pans.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Mash bananas in a separate bowl.
- Combine sugar and lemon zest in large bowl, rubbing together to release oils.
- Mix softened butter into sugar mixture until smooth.
- Beat in eggs one at a time, then stir in vanilla and mashed bananas.
- Add dry ingredients in three parts, alternating with sour cream, starting and ending with dry ingredients.
- Fold in walnuts if using.
- Divide batter between prepared pans.
- Bake 45-55 minutes until toothpick comes out with few moist crumbs.
- Cool in pans 10 minutes, then remove to wire rack to cool completely.
- For spread: Whisk ricotta and honey until smooth.
Notes
Mixture may look curdled after adding bananas - this is normal. Do not overmix batter when adding dry ingredients.
Tried this recipe?Leave a comment below & let me know!