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The Secret Science Behind Ultra Moist Banana Bread: Sour Cream vs. Mayo Explained

Ultra Moist Banana Bread (Sour Cream or Mayo)

A soft and ultra moist banana bread made using sour cream or mayo to enhance texture and moisture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 cup sugar
  • 1/4 cup melted butter or oil
  • 1/2 cup sour cream OR 1/3 cup mayo
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Method
 

  1. Mash bananas and mix with eggs, sugar, sour cream or mayo, and vanilla.
  2. Whisk flour, baking soda, and salt in a separate bowl. Gently fold into the wet mixture.
  3. Pour batter into a greased loaf pan and bake at 350°F (175°C) for 55–65 minutes.
  4. Let the loaf cool for at least 10 minutes before slicing.

Notes

  • For the moistest texture, use bananas that are very ripe—deeply spotted or almost black.
  • If using mayo, choose a full-fat version for the best richness and softness.
  • Avoid overmixing the batter; gentle folding keeps the crumb tender.
  • You can add 1/2 cup chocolate chips or chopped nuts without changing the texture.
  • If the top browns too quickly, cover the loaf loosely with foil during the last 15 minutes of baking.
  • Letting the bread rest before slicing helps lock in moisture and prevents crumbling.
  • Store the loaf wrapped tightly at room temperature for up to 4 days, or freeze slices for up to 3 months.
  • For a stronger banana flavor, add an extra tablespoon of brown sugar or a splash of vanilla.