Sour Cream Banana Bread
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!
Dare I say the words? Back to school!
Yep, we start back in just two weeks. It seems so early this year, and honestly, I’m not ready! Not just mentally ready to send them back…but we haven’t bought ANY supplies yet. Oops.
There is one thing I have done though, and that’s stock my freezer with some delicious bread. I’ve made several batches of this Amish Friendship Bread already, as well as some of my favorite Zucchini Bread and Banana Zucchini Bread!
I’m always a sucker for Banana Bread…and I’ve got a bunch of varieties on the blog here that I think you should try. From this Classic Banana Bread recipe…to one of my all time favorites, Snickerdoodle Banana Bread.
That said, I’ve often seen people talk about SOUR CREAM Banana Bread. So I tested it out, having never tried it before now. You GUYS. It’s LIFE CHANGING (dramatic much?). Not only is this my NEW favorite Banana Bread recipe…but it’s seriously the most MOIST bread ever. And it STAYS moist for DAYS!!
Now I need to go back and make all my favorite banana bread recipes with sour cream, like the Nutella Swirled Banana Bread. Hope you love this as much as I do.
I’ve got to go shopping now, but at least I’ve got a few breakfasts covered for back to school!
How to make Banana Bread with Sour Cream
Step 1: Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
Step 2: In a large mixing bowl, beat butter and sugar until fluffy and smooth. Add in eggs and vanilla extract and beat until well combined.
Step 3: Add in mashed bananas. Mix until creamy. Add in flour, baking soda, kosher salt, and cinnamon. Stir just until combined. Fold in the sour cream just until blended.
Step 4: 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!
How to store Banana Bread
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.
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More Banana Recipes:
- Snickerdoodle Banana Bread
- Coconut Banana Bread
- Apple Banana Carrot Bread
- Banana Cookies
- Blueberry Banana Bread
- Chocolate Chip Oatmeal Banana Bread
- Banana Cake – not a bread, but still an amazing banana recipe!
- MORE BREAD RECIPES
Sour Cream Banana Bread
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 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 5 bananas (about 2 cups mashed)
- 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. You can then wrap in foil, or ziploc...or freeze for later!
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 235 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 57mg Sodium: 218mg Carbohydrates: 33g Fiber: 1g Sugar: 19g Protein: 3g
Recipe originally published July 31, 2017.
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Her recipes have been featured in over 15 magazines, and her passion is to share her love of cooking with the everyday home cook! Learn more about Aimee.
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I never buy unsalted butter….what to do? Do I cut the salt from the recipe? Do I cut the salt in half?
Personally, I would cut the salt in half. Then start buying unsalted butter, haha 🙂
I made this sour cream bread and I really liked it. I did add 1 cup of chopped pecans that I had toasted. This is my new go to recipe for banana bread.
Thank you! Toasted pecans sounds like a great addition!
What if you use cream cheese?do you think it would be ok?
Just made this bread and it is amazing!!! I have used the same banana bread recipe for years and I will continue to from time to time, but this is my new go-to recipe from now on. The sour cream adds such moisture and produces such a tender crumb. And the fact that it makes two loaves…woo hoo…double prizes. My entire family loved this and even commented that something seemed “different” because the bread tasted even better than usual. Thanks so much for sharing this amazing recipe. I really enjoy your blog.
Hi Vicki, so happy to hear it! I was surprised how the sour cream really enhanced the texture of this bread. It’s now my go-to banana bread recipe as well 🙂
I added walnuts and this bread ROCKED!
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I have made banana bread for many years from the recipe in my first cookbook -a paperback I bought at a yard sale.
I will have to try this recipe also, but, if course, I always add a cup of mini chocolate chips!
I was just looking at your Praline Topped Zucchini Bread. Do you think that praline topping would go well with this banana bread? I love banana bread and have just enough bananas in the freezer to make this recipe. It sounds like a must try…thinking about adding the praline topping. Or, do you think the bread would soak up too much of it, or would it make it too sweet? I know that zucchini loaf tends not to be as sweet…Sorry to ramble! So many thoughts!
I don’t think you could go wrong with the praline topping!
I also make a very good banana bread. I use 3 bananas and 3/4 cup of sugar and , 1/2 cup of butter, 1 container, the small ones you buy in a pack, of applesauce. 1 tsp of baking powder and 1.5 cups of flour, a generous handful of chocolate chips. You will notice NO EGGS! One of our great grandsons has a allergy to eggs and cannot have them. This is not my original recipe but the one I use now even for us. It is very moist and very banana tasting. This makes one loaf.
I’ve made a similar Sour Cream Banana Bread for years. Tried it once and never went back to regular banana bread. To make it extra yummy, after you grease your pans, try dusting it with cinnamon and sugar before adding the batter. It is SO good!
Does the banana need to be just ripe or can it be a little over ripe?
Over ripe is totally fine!
This looks great! Can I use Greek yogurt for the sour cream?
Yes absolutely!
Hello…
Just wonder where your blog is coming from…
Back to school??? Here in Western New York State, last week was just the end of the school year 2018-2019. Wow!
Interesting!!
can you use banana extract alone with the vanilla and if so how much
What’s wrong with your website now? For two days the notification had been about online gaming. I had to post over here because I couldn’t post on the gaming post. What’s going on?
I’m so very sorry. I have a hacker on my site and I can’t seem to figure out where they are getting in 🙁 I have a team working on it!
I knew it!! Some people don’t have anything else better to do. I hate to see this happening to your website. Every time I get a notification. I hurry to see what you have made. Hope it’s fixed soon.😊
Thank you for your patience 🙂 It’s so incredibly frustrating, as I’m sure you are as well receiving the spam! I “THINK” it’s all blocked now…so only smooth sailing with recipes 🙂
Can you use mini loaf pans and how long in the oven and temp of oven
I’ve been seeking for years to replicate the best banana bread I’ve EVER had (found at a roadside kiosk on Hawaii Island) and I can (FINALLY) happily report that I’VE FOUND THE RECIPE!! THIS is it!! I didn’t make any changes or substitutions, and it turned out flawlessly; moist, sweet, not too dense, SO flavorful. Aaaahhhh, yes, I did add walnuts, but this loaf would not suffer if I hadn’t. Thank you for sharing . . . I’m convinced the sour cream is the unfair advantage.
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I just baked the 2 loaves of your Sour Cream Banana Bread and it is wonderful!
Enjoy!!
I made 8 loaves of bread today with your recipe .This is really good Thank you for sharing.
I made this recipe yesterday. It’s incredibly moist. I did add walnuts. For me, I am sensitive to cinnamon so I would decrease the teaspoon to 1/4 to 1/2 but other than that this was really good. My co-workers approved as well since the loaf I brought in for them was gone by noon. I think I will also use a couple of pieces for banana bread french toast!
I added chopped, dried apricots, this bread was wonderfully moist and flavorful. Everyone loves it!
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I always use mini loaf pans for my quick breads. Do you think that this large recipe will make 6 minis or more? Thanks. Sue
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I made banana bread yesterday, and used 1/2 cup sour cream as usual in the recipe. Got the recipe from a Martha Stewart offer several yEars ago. Ironically, her recipe was identical to the one I had used for year, except for the sour cream! I am subscribing to your blog today and am looking forward to it. Thanks for being and sharing. God bless. Bea Child (my friends call me QUEEN BEA)