★★★★★

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!

Love banana recipes? Readers are obsessed with this Banana Pudding recipe! With good reason. You may also like our Banana Cake recipe, topped with cream cheese frosting!

Banana bread sliced thick on a wooden cutting board.

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.

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!

MORE Breakfast Favorites: Waffles | Cinnamon Rolls

Slices of banana bread on a wooden cutting board.

Ingredient Notes

Bananas- choose over ripe bananas that have heavyily speckled or black skins. I’ve tested this with frozen bananas that are thawed, and it does NOT turn out well. Save your frozen bananas for smoothies instead.

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.

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 our Amish Bread recipe!

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!

Two thick slices of banana bread on a wooden cutting board.

Recipe FAQs

What can you substitute sour cream for in banana bread?

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.

What size pans should I use for banana bread?

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.

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.

More Bread Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 20 slices

Sour Cream Banana Bread Recipe

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
  • 4 ripe bananas (about 2 cups mashed)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 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.

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 9x5-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.

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Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 287Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 262mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 4g

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

Did you make this recipe?

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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 February 18, 2021

Comments & Reviews

  1. I do not like sour cream so I was hesitant to try it. This is the best banana bread I have ever eaten! I love this recipe, and make it often.

  2. I have looked for a banana bread recipe for years….AND IVE FINALLY FOUND A DELICIOUS ONE! I am so excited I can finally use up bananas and actually like my bread! The other recipes I’ve tried always came out really dense, or dry, just never right! This recipe is seriously very very good! So light & fluffy, & so tasty! I have 3 small boys & always buy a lot of bananas, but sometimes we just dont get to them fast enough! Smoothies last a day or 2, so I can now make this…& my boys liked it too! I used coconut oil to coat the bread pan & put a little butter on our slices…mmmmmhmmm! Thank you for sharing!

  3. This is the best banana bread recipe I have ever made. I have thrown out all my other ones now! the sour cream is the secret ingredient for keeping it so moist. Thank you for the receipe.

    1. This is a keeper! Thank you for sharing. I added pecans to one loaf and made a crumble top with pecans, brown sugar and butter. More of a dessert feel. All so very good.

  4. Hi, you dont say what the baking temperature is. My oven is a thermo fan and is generally hotter than a normal oven.

    1. It’s not the same measurements but yes you can. I just tried it tonight and it’s amazing. There’s a conversion chart online.

  5. 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?

  6. 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. 

  7. 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!

      1. Ive veen making this banana bread for about a year. And get so many cimpliments from my little picky eaters every time. My 2 year old even asks for it when he sees ‘dirty babanas’.
        With fall fast approaching i was wondering if pumpkin puree would work instead of bananas. I know you have wonderful pumpkin recipes, but this recipe is so easy and so good i had to ask if you had tried it out yet.

  8. 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!

  9. 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)

  10. 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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