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–+ servings
image of Realistic top down mise en place shot showing ripe bananas sour cream flour sugar butter eggs baking soda salt vanilla extract cinnamon arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

The Never Dry Sour Cream Banana Bread

A super moist and tender banana bread that stays deliciously soft for days, made even easier in a crockpot for hands-off baking.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large ripe bananas overripe, mashed (about 1.5 cups)
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup full-fat sour cream room temperature
  • 2 large eggs room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon optional, but recommended
  • 1/2 cup optional mix-ins chopped walnuts, pecans, or mini chocolate chips

Equipment

  • Slow Cooker
  • Mixing bowl
  • electric mixer,
  • measuring cups,
  • - Measuring spoons
  • - Spatula

Method
 

  1. Prepare your crockpot by greasing the inside with butter or oil, or line it with parchment paper for easy removal.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale (about 3-4 minutes). Scrape down the sides as needed.
  3. Reduce speed to medium and add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Add the sour cream and mashed bananas to the wet ingredients. Beat just until combined. The mixture may look curdled, which is normal.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry mixture to the wet mixture. Mix only until the flour streaks disappear. Do not overmix.
  7. If using, gently fold in the nuts or chocolate chips.
  8. Pour the batter into the prepared crockpot. Cover and cook on low for 3-4 hours, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Allow the bread to cool in the crockpot for 15 minutes, then carefully lift it out onto a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10g

Notes

This crockpot adaptation ensures even cooking and extra moisture retention. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months. For best results, use a slow cooker liner to prevent sticking.
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