★★★★

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!

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’ve also got a Pina Colada Pound Cake, hehe!

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 Recipes:

 

Yield: 2 loaves

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: 235Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 218mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 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. 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on January 15, 2020

Comments & Reviews

  1. What method do you use to defrost the bread if you freeze it? Keep it wrapped? Defrost it in the fridge or freezer? Um…anything else?

  2. We love the little bit of change the sour cream added. Banana bread is one of our favorites and never lasts long in our house. 

  3. This sour cream banana bread was a successful hit with my family.

    I got one big loaf of bread and four tiny loaves, the smallest tin pan size, which traveled perfectly with us on the road. My husband said I “knocked it out of the park!” 

    Thanks for sharing!

  4. This banana bread was really great. I made it in 8 aluminum pan mini loaves. The mini loaf fits nicely, longwise (out of the pan) , at the bottom of  a sandwich bag. Wrap the top of the bag to the back and tie a ribbon around it to give away. I used all wheat flour and 1 1/3 C honey to cut back on sweetness. Thx for the recipe!

  5. 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)

  6. 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

  7. 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!

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