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    Home » Recipes » Banana Breads and Muffins

    Published: Apr 29, 2020 by Nicole This post may contain affiliate links.

    Super Moist Banana Bread with Sour Cream

    Jump to Recipe Print Recipe

    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!

    a close up of sliced banana bread on a cutting board

    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!

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 🍌 Add-Ins
    • 💭 FAQs
    • 📖 Recipe
    labeled ingredients needed to make sour cream banana bread

    🥘 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

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 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.

    three peeled ripe bananas in a mixing bowl

    Add your peeled ripe bananas to a large mixing bowl

    mashed bananas in a mixing bowl

    Mash with a fork until no large lumps remain.

    melted butter and sugar added to mashed bananas in a mixing bowl

    Add in the butter/oil and sugar.

    wet banana mixture in a mixing bowl

    Whisk until incorporated.

    vanilla sour cream and eggs added to wet banana mixture in a mixing bowl

    Add in the eggs, sour cream, and vanilla.

    wet babana mixture in a glass mixing bowl

    Mix well to combine.

    flour baking soda and cinnamon added to wet banana mixture in a mixing bowl

    Add in the cinnamon, flour, baking soda, and salt.

    banana bread batter in a mixing bowl

    Mix until just combined. It's okay if it's a little lumpy.

    banana bread in a loaf pan

    Pour the bread batter into the prepared loaf pan.

    baked sour cream banana bread in a 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.

    a sliced loaf of sour cream banana bread on a wooden cutting board and a green leaf plant in the background

    🍴 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

    Can I freeze banana bread made with sour cream?

    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!

    Can I omit the sour cream?

    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.

    How long does sour cream banana bread last?

    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!

    How do I know if my bananas are ripe enough to use?

    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.

    two slices of banana bread on a small plate with more on a wooden cutting board in the background

    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

    a close up of sliced banana bread on a wooden cutting board
    Print Recipe
    4.28 from 11 votes

    Sour Cream Banana Bread

    A deliciously moist and tender banana bread loaf that looks as good as it tastes. The best part- it's easy to make too!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Servings: 10 slices
    Calories: 213kcal
    Cost Recipe $1.86 / Serving $0.37
    Prevent your screen from going dark

    Equipment

    • Large Mixing Bowl
    • Whisk (or a fork works too)
    • Measuring Cups
    • Measuring Spoons
    • Bread loaf pan
    • Wire Cooling Rack

    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)
    US Customary - Metric

    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
    Any of those can help to give a fresh change to this recipe and make it more unique.

    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.

    Nutritional Information

    Serving: 2slices | Calories: 213kcal | Carbohydrates: 21.7g | Protein: 2.3g | Fat: 13.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.8g | Cholesterol: 41.2mg | Sodium: 22.7mg | Potassium: 127.1mg | Fiber: 0.8g | Sugar: 18.1g | Vitamin A: 30.5IU | Vitamin C: 2.2mg | Calcium: 25.8mg | Iron: 0.3mg
    Author NicoleDurham
    Course Breakfast, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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