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!
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.
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
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!
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 9x5-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 ⅔ full. Bake 18-20 minutes, remove and cool. Makes 36 muffins (or 18 jumbo muffins).
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 287Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 209mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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.
How long would bake muffins with this recipe?
This is delicious as written.house smells amazing to boot! These loves will not last long …for certain
Could this recipe be done in a bundt pan?
This is by far the best banana bread I have ever made! It is delicious and so moist! I made one large loaf and divided the ingredients by three. Turned out great! I have made it in one small loaf and four mini loaves from the recipe.
So happy to hear you love this recipe too!
what about adding nuts?
Yes feel free to add them to the batter!
Can you half the recipe for 1 loaf?
How long would you bake for 1 loaf (half recipe)?
Same time.
Sour cream banana bread is every bit as delicious as promised! I’ m surprised at such a strong banana taste with only two bananas. Next time I’d like to make one loaf and use the rest of the batter for muffins . . . do you think that will work?
I added mini chocolate chips to one loaf and walnuts to the second. Perfection! Thanks for this great recipe Aimee.
Muffins will totally work!
Can’t see how long to bake it for?
It says 1 hour
I am obsessed with this banana bread! It’s super moist and delicious. I will be making it again soon!
I think this may be the best banana bread recipe I’ve tried! So flavorful and everyone loved it!
HI ,IM FROM TRINIDAD AND TOBAGO IN THE WEST INDIES, WE DON’T HAVE SOUR CREAM HERE OR FULL FAT YOGURT, CAN I USE NORMAL FULL CREAM MILK INSTEAD ??
You really don’t need the sour cream at all. I make banana bread without it all the time and it comes out very moist and full of banana flavor.
Recipe came out nicely!
I was wondering if you have done this in mini loaves and if so what the bake time would be. Thanks
I made this wonderful recipe last night. My husband loves cinnamon so I added more. Also added a small bag of cinnamon chips. Very moist and yummy. Will be our favorite recipe for banana bread!
I would make the banana bread again it was very moist.i would definitely make it again!! Thank -you
Oh my, love your recipe it’s moist and flavourful! Was looking long ago for sour cream instead of oil glad I found yours. I received complements from my family and even my husband’s co – staff in the hospital. Tonight my husband brought again 3/4 out of it. Can’t wait to hear them saying,” hey, just give this to us again pls? Just like last night Lol. I made 2 regular loaf pans of banana bread. Reduced the sugar to 1 3/4 c and it’s perfect to me. This is for keeps. Many thanks!😋
Happy to help 🙂