Moist homemade banana bread made with ripe bananas and sour cream for a soft, rich texture and classic comforting flavor.

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½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups mashed ripe bananas (about 3 bananas)

½ cup sour cream

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup chopped walnuts (optional)

½ cup chocolate chips (optional)

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1. Preheat oven to 350°F (175°C) and grease a loaf pan.

2. Cream butter and sugar together until light and fluffy.

3. Add eggs one at a time and mix well after each addition.

4. Stir in vanilla extract, mashed bananas, and sour cream.

5. In another bowl whisk flour, baking soda, and salt.

6. Gradually mix dry ingredients into wet ingredients.

7. Fold in optional nuts or chocolate chips.

8. Pour batter into loaf pan and smooth the top.

9. Bake for 50–60 minutes until a toothpick comes out clean.

10. Cool before slicing and serving.

Use very ripe bananas for the best flavor.

Do not overmix the batter to keep the bread soft.

Greek yogurt can replace sour cream.

Banana bread freezes well for up to 3 months.