Sour Cream Banana Bread

4.34 from 18 votes

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 Time10

Cook Time50

Total Time1

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 291kcal

Cost: Recipe $2.50 / Serving $0.25

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)

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.

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.