Sour Cream Banana Bread

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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!

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 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.

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!

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!

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!

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.

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!

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More Banana Bread Recipes:

 

 

Yield: 2 loaves

Sour Cream Banana Bread

Sour Cream Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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

  1. Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
  2. In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
  3. 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.
  4. Pour into prepared loaf pans evenly.
  5. 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:

24

Serving Size:

1 slice

Amount 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
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published July 31, 2017. 

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

27 comments on “Sour Cream Banana Bread”

  1. Judy

    I never buy unsalted butter….what to do? Do I cut the salt from the recipe? Do I cut the salt in half?

  2. 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.

  3. Ann B

    What if you use cream cheese?do you think it would be ok?

  4. 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.

  5. Linda Gentert

    I added walnuts and this bread ROCKED!

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  10. David Hughes

    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!

  11. Julia Stevenson

    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!

  12. 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.

  13. Linda Stirling

    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!

  14. Jaclyn Tan

    Does the banana need to be just ripe or can it be a little over ripe?

  15. Rosa

    This looks great! Can I use Greek yogurt for the sour cream?

  16. Janice

    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!!

  17. doris

    can you use banana extract alone with the vanilla and if so how much

  18. Pj

    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?

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