Add a little texture and tang to your breakfast with this Sour Cream Banana Bread. The addition of sour cream in this recipe is pure genius for the most delicious, moist slice of banana bread!
Love banana recipes? Readers are obsessed with this Banana Pudding recipe! With good reason. You may also like our Banana Cake recipe, topped with cream cheese frosting!
Table of Contents
Why this Recipe Works
If you’re looking for a moist slice of banana bread, look no further.
This easy recipe uses ripe bananas and the addition of sour cream to add tang and moisture to a flavorful, bakery style bread.
- I love that this recipe makes TWO loaves of bread. Perfect to store an extra loaf in the freezer for later, or share it immediately with family and friends.
- Flexible recipe- add chocolate chips, walnuts, or top it with a vanilla icing.
- Super moist and flavorful.
I prefer my banana bread on DAY two. Do your own taste test and let me know what you think. The rich flavor is enhanced on day two, in my opinion!
MORE Breakfast Favorites: Waffles | Cinnamon Rolls
Ingredient Notes
- Bananas- choose over ripe bananas that have heavyily speckled or black skins. Use our tutorial on how to ripen bananas in 20 minutes, the same amount of time you need to soften your butter!
- Butter- Use unsalted butter that has been softened to room temperature. If using salted butter, omit the extra salt in the recipe.
- Sugar- this sweet bread has no shortage of granulated sugar. For a tasty twist, substitute half of the granulated sugar for my homemade vanilla sugar. YUM.
- Eggs- 4 large eggs add a soft texture to this banana bread recipe.
- Sour Cream- Full fat is best. If you need to, use a plain Greek yogurt instead.
Want a Banana Nut Bread? Fold in about 1 cup of chopped walnuts to the batter.
For a tasty twist, make my Snickerdoodle Banana Bread by lining the pan with cinnamon sugar and topping the bread with more cinnamon sugar. So tasty, it reminds me of our Amish Bread recipe!
How to make Banana Bread
Mash Bananas- Get those bananas ready for bread. Use an electric mixer or a fork to bread down bananas. I love using my meat chopper to smash them up!
Make the Batter- Beat butter and sugar, add eggs, vanilla extract, and bananas. Add in dry ingredients, then finally fold in the sour cream.
PRO TIP: Add in chocolate chips like I did for this Chocolate Chip Banana Bread recipe!
Bake- Pour into prepared loaf pans evenly. Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely. You can then wrap in foil, or ziploc…or freeze for later!
Recipe FAQs
Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
For our recipe, we use 9×5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
Storage
This Sour Cream Banana Bread recipe makes two loaves, which is great for my family. If two loaves of bread is too much to enjoy within a few days, freeze it!
How to freeze banana bread.
Wrap the bread in foil or plastic wrap and slide into a ziploc freezer bag. You can store for several months.
Thaw overnight and enjoy.
Make Banana Bread Muffins
Take our favorite sour cream banana bread recipe and turn it into soft, moist muffins instead!
Following our recipe, scoop batter into paper lined muffin tin, about 2/3 full. Bake for 18-20 minutes in 350 degree F oven. Cool in pan.
Recipe makes about 36 regular size muffins. Freezer friendly too! After cooling, slide muffins in ziploc freezer bag and store for up to 3 months in freezer.
More Bread Recipes
- Coconut Banana Bread
- Apple Banana Carrot Bread
- Blueberry Banana Bread
- Amish Friendship Bread
- Apple Cinnamon Bread
Sour Cream Banana Bread Recipe
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 ripe bananas about 2 cups mashed
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
- Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended.
- Pour into prepared loaf pans evenly.
- Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
Notes
- Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
- Pans: For our recipe, we use 9×5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
- Can you freeze banana bread? Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
- Make Muffins: Fill muffin tin with paper liners or use baking spray. Fill each tin 2/3 full. Bake 18-20 minutes, remove and cool. Makes 36 muffins (or 18 jumbo muffins).
After testing done the top of the banana bread was sticky after cooling.what did I do wrong?
Just made this recipe and my family loved it. Thank you for the recipe. So delicious.
I made this banana bread although I was out of cinnamon. I used allspice instead of cinnamon and this bread was delicious. Moist and cakey. Excellent with coffee. This is my new banana bread recipe. Make sure you cream the sugar, butter, and eggs.
It’s definitely our favorite too!
l love baking this recipe, because my friend’s love ,love this bread! l do have a question for you; can i replace the bananas with frozen peaches?
I haven’t tried it with peaches. If you do, let us know!
I have made this many times, but this time, following the recipe- it seems mushy at the bottom. Taste is good. Any suggestions? Thanks much
Was the banana completely blended in? Maybe the oven temperature wasn’t accurate? Not sure, sorry!
I have tried so many banana bread recipes. Since I found this one, there’s no need to look further. Perfect banana bread!
This is the best banana bread ever!! I’ve tried many recipes and none compare
Thank you 🙂
This is delicious banana bread but mine always comes out so dark, and yours is light- coloured. Do you know why?
Could you substitute oul for the butter
From Australia down under made in bunt tin and held back some sugar and made banana cream for the top amazing thanks so much
I made this and it came out very good.I only baked mine for 45mins. and it was done.Will make again.
I love this as loaf but would like to try it as muffins. Has anyone done this yet? If they what temp did you bake them at and how long?
Wow, 2 cups of sugar! You aren’t kidding when you say, “no shortage of granulated sugar”. This woild be too sweet for my family because we don’t eat sugary things. So the first time I made this, I used only 1/2 cup of sugar because the bananas already have a lot of sugar in them. They were perfect.
the best banana bread i have ever made, i made one loaf and 6 large muffins with the recipe. cooked the loaf for 1 hour and the muffins for 30 mins! love it, huge hit
How long would bake muffins with this recipe?
Fantastic recipe. Make with confidence as written.Guaranteed to not last long …then bake another !!