You'll love this moist banana bread recipe with sour cream. It's so light and fluffy on the inside with a buttery flavor and thick sweetened crust around it. Absolutely perfect for snacking!
I am a huge fan of one bowl banana bread recipes. They're so easy to make and take up fewer dishes too! This one isn't much different, but the results are astounding.
There is no butter in this bread recipe, the taste of the bread once baked has a slight richness as if it were included.
The sour cream makes the bread soft and light as it bakes, and together the ingredients give the banana bread that nice dark crust color. This loaf also isn't too sweet or too savory, it's probably the most incredible banana bread recipe I've ever made.
If you're looking for a silky smooth and extra moist banana bread recipe that will have everyone begging for more, this is it! You're going to love this banana bread recipe with sour cream, it's the thing that's missing from your life. So try this moist banana bread recipe with sour cream today so you aren't missing it for long!
🥘 Ingredients
- Granulated sugar
- Oil (vegetable, canola, or olive oil work great)
- Eggs
- Mashed banana
- Sour cream
- Vanilla extract
- Cinnamon
- All-purpose flour
- Baking soda
- Salt
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Large mixing bowl
- Whisk (or a fork works too)
- Measuring cups
- Measuring spoons
- Bread loaf pan
- Wire cooling rack
🔪 Instructions
Check out how to make easy banana bread with sour cream with these simple step-by-step instructions:
Grease a 9x5 bread loaf pan and then lightly dust it with flour.
Add your peeled ripe bananas to a large mixing bowl
Mash with a fork until no large lumps remain.
Add in the butter/oil and sugar.
Whisk until incorporated.
Add in the eggs, sour cream, and vanilla.
Mix well to combine.
Add in the cinnamon, flour, baking soda, and salt.
Mix until just combined. It's okay if it's a little lumpy.
Pour the bread batter into the prepared loaf pan.
Bake for 50-60 minutes at 350 degrees F or until a toothpick comes out clean.
Let it cool for about 5 minutes before removing it from the pan to finish cooling on a wire rack.
🍴 Recipe Tips
This banana bread with sour cream recipe is quick and easy to follow, so there shouldn't be too much trouble. In fact, it's a pretty easy recipe for those budding chefs wanting to step up their kitchen skills game.
I recommend lightly flouring the greased bread loaf pan as that helps to get the loaf out perfectly every time. Nothing hurts more than to watch the bottom of a loaf of banana bread stick to the pan!
🍌 Add-Ins
You can add in:
- chopped nuts
- fresh berries
- chocolate or butterscotch chips
- or even a tablespoon of maple syrup
Any of those can help to give a fresh change to this recipe and make it more unique.
💭 FAQs
Yes, you can! After the loaf has completely cooled down, wrap it well and place it in a freezer-friendly container. Store it in the freezer for up to 3 months. To eat, simply let it thaw and then dig in!
Absolutely, just switch it out for plain Greek yogurt or leave it out completely. Note if you leave it out entirely, the end result won't be as silky smooth and rich.
Homemade banana bread recipes can last up to 5 days if you keep them properly stored in an airtight container at room temperature. That said, my loaf lasted me a few hours, and that was WITH me practicing restraint, so good luck getting it to last long haha!
If your yellow bananas have black or brown spots, you're good! I like to wait until my bananas are mostly black because that's when they're the sweetest and softest. A softer banana means less work with the mashing.
More delicious banana bread recipes to try
- One Bowl Banana Bread
- Cinnamon Crumble Banana Bread
- Cinnamon Swirl Banana Bread
- Peanut Butter Banana Mug Cake
- Stovetop Banana Bread
- Vegan Banana Bread with Applesauce
- Banana Cornbread
📖 Recipe
Sour Cream Banana Bread
Equipment
- Whisk (or a fork works too)
Ingredients
- 3-4 small riped bananas (about 1 ½-1 ¾ cup mashed) ($0.75)
- ¾ cup granulated sugar ($0.17)
- ½ cup Vegetable oil or melted butter ($0.24)
- 2 large eggs ($0.16)
- ½ cup sour cream ($0.23)
- 1 teaspoon vanilla extract ($0.02)
- 1 teaspoon cinnamon ($0.10)
- 1 ½ cup all purpose flour ($0.12)
- 1 teaspoon baking soda ($0.02)
- ½ teaspoon salt ($0.05)
Instructions
- Preheat your oven to 350 F degrees. Grease a 9x5 loaf pan and lightly dust it with flour.
- In a large mixing bowl, mash your bananas and combine with your sugar and oil.
- Add in the eggs, sour cream, and vanilla. Mix well.
- Add in the cinnamon, flour, baking soda and salt, mixing until they're just combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for about 5 minutes before removing from the pan to finish cooling on a wire rack.
Notes
Recipe Tips
- Greasing the pan. I recommend lightly flouring the greased bread loaf pan as that helps to get the loaf out perfectly every time. Nothing hurts more than to watch the bottom of a loaf of banana bread stick to the pan!
- Sour cream. You can omit the sour cream and use plain unflavored Greek yogurt instead.
- Using ripe bananas. If your yellow bananas have black or brown spots, you're good! I like to wait until my bananas are mostly black because that's when they're the sweetest and softest. A softer banana means less work with the mashing.
Add-Ins
- Chopped nuts
- Fresh berries
- Chocolate or butterscotch chips
- A tablespoon of maple syrup
Storage
- Freezing. After the loaf has completely cooled down, wrap it well and place it in a freezer-friendly container. Store it in the freezer for up to 3 months. To eat, simply let it thaw and then dig in!
- Shelf-Life. Homemade banana bread recipes can last up to 5 days if you keep them properly stored in an airtight container at room temperature.
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