You'll love this Sour Cream Banana Bread. It's so light and fluffy on the inside with a buttery flavor and thick sweetened crust around it. Absolutely perfect for snacking!
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This delightful banana bread recipe with sour cream is a moist, rich, and flavorful twist on traditional banana bread, making it a standout choice for your next baking adventure.
Banana bread is a timeless classic, loved for its moist and tender crumb, sweet banana flavor, and comforting aroma that fills the kitchen while it bakes.
The addition of sour cream not only contributes to the moistness of the banana bread but also takes this beloved treat to a whole new level of deliciousness. So if you're looking for a silky smooth and extra moist banana bread recipe that will have everyone begging for more, this is it!
For more banana bread recipes, be sure to check out my Eggless Banana Bread, Chocolate Orange Banana Bread, and Stovetop Banana Bread.
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💛 Why You'll Love This Recipe
- The secret is the sour cream. Sour cream keeps the bread soft and light while helping create a rich, dark crust. We use it in cakes like Southern Banana Pudding Cake and Tres Leches Layered Cake for moisture, and it works the same way here.
- Butter or oil. Either vegetable oil or melted butter works well, so you can use what you have on hand.
- One bowl recipe. Everything comes together in a single bowl, making this banana bread easy to prepare with minimal cleanup.
🛒 Ingredients
Granulated sugar. Adds sweetness and helps create a tender crumb.
Ripe bananas. Very ripe bananas with brown spots or blackened skins give the best moisture and flavor.
If you have extra bananas, try Peanut Butter Banana Mug Cake or Pumpkin Spice Banana Bread.
Sour cream. Adds richness and a smooth, soft texture.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Add ins. Mix in chopped nuts, fresh berries, chocolate chips, or butterscotch chips for added texture and flavor.
Sweetener boost. Add up to 1 tablespoon of maple syrup for extra moisture and flavor.
Mix and match. Combine add ins to create new variations, like oatmeal chocolate chip banana bread.
💰 Budget-Friendly Tips
Use overripe bananas: Freeze bananas when they get spotty, then thaw and mash, no waste and better flavor.
Oil vs. butter: Vegetable oil is often cheaper than butter and keeps the bread extra moist.
Swap sour cream: Plain Greek yogurt works perfectly and can be less expensive, especially in larger tubs.
🥄 Instructions for Sour Cream Banana Bread
Step 1: Grease a 9x5 bread loaf pan and then lightly dust it with flour.
Step 2: Add your peeled ripe bananas to a large mixing bowl (Image 1).
Step 3: Mash with a fork until no large lumps remain (Image 2).
Step 4: Add in the butter/oil and sugar (Image 3).
Step 5: Whisk until incorporated (Image 4).
Step 6: Add in the eggs, sour cream, and vanilla (Image 5).
Step 7: Mix well to combine (Image 6).
Step 8: Add in the cinnamon, flour, baking soda, and salt (Image 7).
Step 9: Mix until just combined (Image 8). It's okay if it's a little lumpy.
Step 10: Pour the bread batter into the prepared loaf pan (Image 9).
Step 11: Bake for 50-60 minutes at 350 degrees F or until a toothpick comes out clean (Image 10).
Step 12: Let it cool for about 5 minutes before removing it from the pan to finish cooling on a wire rack.
👩🏻🍳 Expert Tips
- Kitchen confidence boost. This banana bread with sour cream is simple and beginner friendly, making it a great recipe for building baking confidence.
- Prevent sticking. Lightly flour the greased loaf pan so the bread releases easily after baking.
❄️ Storage and Make Ahead
Storage: Keep Sour Cream Banana Bread in an airtight container at room temperature for up to 5 days. Realistically, though, this loaf may disappear much sooner. Consider yourself warned 😄
Freezing: Wrap the cooled loaf tightly and freeze up to 3 months.
Make Ahead: Bake and freeze the loaf or individual slices for quick breakfasts or snacks.
🥗 Side Dishes or Pairing Ideas
Enjoy Sour Cream Banana Bread for breakfast with Greek yogurt, cottage cheese, or a hard boiled egg. For snacks, serve with peanut butter, honey, or a cream cheese spread. It also pairs well with a glass of milk, or can be served warm with vanilla ice cream or whipped topping for a dessert style treat.
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❓ Recipe 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.
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🐝 If you tried this Sour Cream Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sour Cream Banana Bread
Equipment
- Whisk (or a fork works too)
Ingredients
- 1½ cup mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ¾ cup granulated sugar - ($0.27)
- ½ cup butter, melted, or vegetable oil - ($0.35)
- 2 large eggs - ($0.30)
- ½ cup sour cream - ($0.50)
- 1 teaspoon vanilla extract - ($0.03)
- 1 teaspoon ground cinnamon - ($0.08)
- 1 ½ cup all-purpose flour - ($0.20)
- 1 teaspoon baking soda - ($0.01)
- ½ teaspoon salt - ($0.01)
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Grease a 9 by 5 inch loaf pan and lightly dust with flour.
- Mix Wet Ingredients: In a large mixing bowl, mash the bananas and stir in the sugar and oil until combined.
- Add Remaining Wet Ingredients: Add the eggs, sour cream, and vanilla. Mix until smooth.
- Add Dry Ingredients: Stir in the cinnamon, flour, baking soda, and salt just until combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 5 minutes, then remove and transfer to a wire rack to cool completely.
Notes
- Pan Prep: Greasing and lightly flouring the pan helps prevent sticking and ensures easy removal.
- Ingredient Swap: Plain unflavored Greek yogurt can be used in place of sour cream.
- Best Bananas: Very ripe bananas with brown or black spots provide the best sweetness and texture.
- Add Ins: Mix in nuts, berries, chocolate chips, butterscotch chips, or a tablespoon of maple syrup for variety.
- Storage & Freezing: Store in an airtight container at room temperature for up to 5 days. Wrap tightly and freeze for up to 3 months. Thaw before serving.
Nutritional Information
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nichole says
Tonight I made Banana Bread following this recipe. I actually have a few Banana Bread recipes that I alternate from time to time. This will be added to those & I will be happy to follow it again. This banana bread seems to be a little more dense than others but still extremely moist. I found using only 3 bananas and 3/4 cup of sugar it isn't as sweet as some recipes. That can vary based on how ripe your bananas are as well. overall this is a simple yet delicious banana bread. Worth baking in my opinion. My family thinks so too.