Want to know the secret to making a moist banana bread? Sour cream! The fat in sour cream makes baked goods like this soft and moist by reducing gluten.   --- Created by Chef Matthew James Duffy

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PREP15 min
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Cooking1 h
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Ready in1 h 20 min



  1. Step
    Preheat the oven to 350°F (178°C).
  2. Step
    Grease the inside of a 8”x4” (20cm x10cm) pan and line with parchment paper. Mash the bananas in a bowl then add the egg, melted butter, sour cream, sourdough discard and vanilla.
  3. Step
    Put all the dry ingredients in a large bowl and whisk to combine.
  4. Step
    Add the dry ingredients to the wet and stir until just combined, being careful not to overmix it. Add the batter to the prepared bread pan.
  5. Step
    Peel and cut the garnish banana in half or slice it into rounds and lay it on top of the batter. Bake the banana bread for 50-60 minutes until a cake tester comes clean after being inserted into the middle of the bread.
  6. Step
    Allow the bread to cool for 2-3 minutes before removing it carefully from a pan and placing it onto a cooling rack.