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!
Table of Contents
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.
- 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. The rich flavor is enhanced on day two, in my opinion!
MORE Breakfast Favorites: Waffles | Cinnamon Rolls
Ingredient Notes
- Bananas- choose over ripe bananas that have heavyily 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. 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!
Recipe FAQs
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.
For our recipe, we use 9×5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
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.
Make Banana Bread Muffins
Take our favorite sour cream banana bread recipe and turn it into soft, moist muffins instead!
Following our 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 Bread Recipes
- Coconut Banana Bread
- Apple Banana Carrot Bread
- Blueberry Banana Bread
- Amish Friendship Bread
- Apple Cinnamon Bread
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).
This was so good fresh from the oven! We loved it!
I make this banana bread for some time now it’s easy to make and taste great
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!
My favorite banana bread!!
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.
I have not tried that yet!
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!
Can these be made into muffins?
can this be made in 9×13 pan
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)
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
Can I use brown sugar
I use brown sugar in mine and it’s delicious!
I added chopped, dried apricots, this bread was wonderfully moist and flavorful. Everyone loves it!
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 made 8 loaves of bread today with your recipe .This is really good Thank you for sharing.
I just baked the 2 loaves of your Sour Cream Banana Bread and it is wonderful!
Enjoy!!
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.
Can you use mini loaf pans and how long in the oven and temp of oven
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 banana extract alone with the vanilla and if so how much
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!!
This looks great! Can I use Greek yogurt for the sour cream?
Yes absolutely!