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!
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.
This loaf isn't too sweet or too savory. It's probably the most incredible banana bread recipe I've ever made. So try this moist banana bread recipe with sour cream today so you aren't missing it for long!
For more banana bread recipes, be sure to check out my Eggless Banana Bread, Pumpkin Spice Banana Bread, Chocolate Orange Banana Bread, and Stovetop Banana Bread.
Why This Recipe Works
- The secret is the sour cream. 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.
- Butter or oil. You can use vegetable oil or melted butter in this recipe and it turns out great either way!
- It's a one bowl recipe. 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.
Jump to:
🥘 Ingredients
Granulated sugar- Adding in granulated sugar will make the bread sweeter and more tender.
Oil- You'll need some vegetable oil, canola oil, or even melted butter to give this bread the fats needed to stay moist.
Eggs- These are a binding agent and keeps the bread from falling apart when sliced.
Ripe bananas- Use ripe bananas to make this dish more moist and flavorful. You'll want to use yellow bananas with brown spots or bananas that are already blackened, as they're the best for baking!
Sour cream- Adding in sour cream will give us a richer taste and a velvety smooth texture.
Vanilla extract- This is a flavor enhancer.
Cinnamon- For added warmth, add in a little ground cinnamon.
All-purpose flour- The gluten structure and base of this recipe is all purpose flour.
Baking soda- You will need some baking soda to help leaven the bread and get it to rise as it bakes.
Salt- This is a natural flavor enhancer.
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.
👩🏻🍳 Storage
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!
💭 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.
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
- Vegan Banana Bread with Applesauce
- Banana Cornbread
📖 Recipe
Sour Cream Banana Bread
Equipment
- Whisk (or a fork works too)
Ingredients
- 1½ cup mashed bananas (about 2-3 ripe) ($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 Ground 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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