Moist Banana Bread with Sour Cream and Cinnamon
This banana bread uses both butter and oil along with sour cream, which keeps the crumb soft and moist for days. Brown sugar, cinnamon and a little allspice give it a warm, caramel-like flavor that goes perfectly with very ripe bananas. Slice it for breakfast, an afternoon snack or a lunchbox treat.
Preparation Steps
Heat the oven to 350°F (180°C), or 320°F (160°C) on convection, with a rack in the middle. Line a 4.5 x 8.5-inch (11.5 x 21.5 cm) loaf pan with parchment paper, leaving some overhang on the long sides.
Whisk the flour, baking soda, salt, cinnamon and allspice together in a bowl.
In a large bowl, mash the bananas until mostly smooth and measure out 1 3/4 cups. Whisk in the brown sugar, eggs, extra yolk, sour cream, melted butter, oil and vanilla.
Add the dry ingredients to the banana mixture and fold gently with a spatula just until no dry flour is visible. A few small lumps are fine.
Scrape the batter into the pan and smooth the top.
Bake for about 70 minutes, turning the pan halfway, until a skewer pushed into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Cool in the pan for 10 minutes, then lift the loaf out using the paper and cool on a wire rack for at least 1 hour before slicing.
Tips & Variations
- The riper the bananas, the better: look for skins that are heavily speckled or almost black.
- Plain Greek yogurt can replace the sour cream, and a handful of chopped walnuts or chocolate chips can be folded in at the end.
- Wrap and keep at room temperature for 2 days or in the fridge for up to 4 days. Slices freeze well for up to 3 months.
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