I know it sounds weird but trust me with 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.
Despite there being 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!
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🥘 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
🍽 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
🍴 Recipe Tips
This banana bread with sour cream recipe is quick and easy to follow along with, so there shouldn't be to 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!
💭 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!
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.
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.
🔪 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.
- In a large mixing bowl, mash your bananas and combine them with your sugar and oil.
- Add in the eggs, sour cream, and vanilla, mixing well to combine.
- Add in the cinnamon, flour, baking soda, and salt, mixing until they're just combined. It's okay if the batter is 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 from the pan to finish cooling on a wire rack.
Other delicious recipes to try
- Bread Machine Cinnamon Rolls
- Blueberry Sour Cream Coffee Cake
- Banana Bread with Strawberries
- Easy Dandelion Quick Bread
- Simple Cherokee Fry Bread
📖 Recipe
Sour Cream Banana Bread
Ingredients
- 3-4 small riped bananas (about 1 ½-1 ¾ cup mashed)
- ¾ cup granulated sugar
- ½ cup Canola or vegetable oil
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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.
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