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!
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!
- 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.
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!
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.
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
- 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
- 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.
- 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).