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!
This recipe has been in my family for years, and it gets rave reviews! Don’t skip the full fat sour cream for extra moisture!
This recipe was originally published in July 2017. The recipe notes were updated in February 2025.
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. I think the rich banana flavor gets enhanced on day two!
Ingredients for Banana Bread
Be sure to scroll to the recipe card for full measurements and directions.
- Bananas- choose over ripe bananas that have heavily 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.
- Eggs- 4 large eggs add a soft texture to this banana bread recipe.
- Sour Cream- Full fat sour cream is best. You can also use plain or vanilla Greek yogurt.
Want a Banana Nut Bread? Fold in about 1 cup of chopped walnuts to the batter.
How to make Sour Cream Banana Bread
Mash Bananas- Get those bananas ready for easy banana bread. Use an electric mixer or a fork to bread down bananas.
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.
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 my classic banana bread recipe and turn it into soft, moist muffins instead!
Following my 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 Dessert Recipes
- Love banana recipes? Readers obsess over this Banana Pudding recipe! With good reason. You may also like my Banana Cake recipe, topped with cream cheese frosting!
- 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 my Amish Bread recipe!
- I used this same base recipe to make my double chocolate banana bread and pumpkin banana bread.
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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).
Best banana bread recipe ever! I did tweak it a little using 1 cup sugar and 1 cup dark brown sugar! Family can’t get enough of it!
The Best Banana Bread recipe ! Thanks for sharing. I like the tips for muffins.
God Bless!
This is my favorite banana bread recipe. I do add chocolate chips and some chopped glazed pecans. Moist and flavorful.
I made this banana bread with sour cream a few weeks ago for the coffee hour after church! I must say that all that was left was a very small piece for my husband. They loved it! Awesome because I am not a big fan of the regular recipe but the sour cream did something special to it! Thanks so much Aimee!
You’re welcome. Love that it was a hit!