Sour Cream Banana Bread

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This moist, slightly tangy yummy Sour Cream Banana Bread recipe is super delicious on its own or try slathering it with some butter while the bread is still warm. It can’t be beat for banana bread snacking, breakfast, picnics and when you want to show love!

More Ripe Banana Recipes? Check out these Sour Cream Banana Bars and these 25 Delicious Recipes for Ripe Bananas for more ideas!

Sour Cream Banana Bread recipe

Why We Love This Sour Cream Banana Bread

Super moist and delicious, this Sour Cream Banana Bread is the perfect solution when you’re craving a delicious snack or breakfast!  Just taste a sweet slice of this heavenly satisfaction and you’ll agree.  Banana bread is super popular and has become a staple in many households.

This best banana bread recipe is super easy to make, using only 9 ingredients and it’s basically a one bowl recipe!  YES! Anyone can tackle this recipe, it’s so simple, plus no electric mixer is needed!

And if you make a loaf for yourself, you should double itIt’s the perfect gift to cheer up a friend or greet a new neighbor and also awesome to send in a care package to anyone in the world.

It’s also perfect for picnics, fruit plates, entertaining, tea time, bake sales…you name it!  It’s the best snacking, next to chocolate chip cookiesChocolate chip cookies are pretty much unbeatable for smiles too!

Sour Cream Banana Bread recipe sliced up on a board

Sour Cream Is A Unique Twist on the Classic Banana Bread

I used sour cream in this banana bread recipe as a unique twist on the classic banana bread!  Sour cream gives it so much moisture, richness and a subtle tanginess that really balances out the sweetness of the bananas.

I normally use butter, buttermilk, Greek yogurt or olive oil or combinations of these in my bread recipes, like this like we used in this Pumpkin Greek Yogurt Bread!  However, this time, I used sour cream (and butter) and it was amazing!  Perfect ingredient to use when you need to use sour cream up! 

Sour cream adds a little extra flavor to make your taste buds sing.  With just a few simple ingredients and some easy-to-follow steps, you can create a delicious and decadent treat that will have your family and friends begging for more. So put on your aprons and get ready to unleash your inner baker as we dive into this sour cream banana bread recipe.

Sour Cream Banana Bread recipe on a cutting board

Ingredients You Need For Moist Banana Bread Recipe with Sour Cream

  • unsalted butter, softened
  • sugar
  • eggs 
  • all-purpose flour
  • baking soda
  • salt
  • mashed bananas, use a potato masher or a fork to mash  
  • sour cream
  • vanilla extract

summer dessert

How to Make Sour Cream Banana Bread

 Preheat oven to 350 degrees.

  1. Grease and flour one 9-inch loaf pan.
  2. In a large mixing bowl, cream the butter with sugar until light and fluffy.
  3. Add in the eggs and mix well.
  4. Whisk together the flour, baking soda, and salt, then add into the butter mixture and combine together.
  5. Add the sour cream, mashed bananas, and vanilla and stir well to incorporate, but don’t overmix.
  6. Pour into prepared pan and bake for 50-60 minutes.
  7. Cool for 10 minutes and then turn the loaf out onto a wire rack.

How to Tell if Your Banana Bread is Done

If you’re a fan of sour cream banana bread, you know there’s nothing quite like a perfectly baked loaf. The key to achieving that ideal texture is knowing when to take it out of the oven.

Gently press the top of the bread with your fingertip. If the bread springs back, it’s good to go. Just be careful, because it will be hot! If your fingerprint leaves an indent or it bounces back slowly, pop it back in for a little longer. Your patience will be rewarded with a deliciously moist and fully baked banana bread.

Of course, there’s the toothpick method as well. Simply insert a toothpick into the middle of the bread and pull it out. A perfectly baked loaf will leave the toothpick almost clean, with just a few moist crumbs and no smudges or streaks of shiny, wet batter. With this foolproof method, you can achieve that ideal balance of moistness and texture that will have your taste buds singing. So go forth and bake with confidence, knowing that your sour cream banana bread will be nothing short of perfection.

Store Banana Bread

Keep your delicious creation fresh for up to seven days with these simple storage tips. First, tightly wrap your bread in plastic wrap, making sure every inch is covered. Then, place it in an airtight container or storage bag. This will lock in moisture and prevent any unwanted odors from seeping in.

Your fridge is the perfect home for your beloved banana bread. Ready to enjoy anytime.

Freezing Banana Bread

First, tightly wrap your loaf of bread or slices of bread in plastic wrap and if you wish some wrap it in some aluminum foil or place in a freezer bag, making sure every inch is covered, so it doesn’t get freezer burn. Freeze banana bread in the freezer for up to a month. More than that and it may lose its’ quality and banana flavor if more than a month or so.

Thaw the frozen banana bread slices or banana bread loaf on your counter for a few hours for a full loaf to reach room temperature.

Sour Cream Banana Bread

Substitutions

  • 1 ½ cups all purpose flour substitute – ¾ cup whole wheat and ¾ cup all purpose flour for a mixture and some healthiness
  • 1 cup sugar substitute – ½ cup sugar and ½ cup brown sugar or monk fruit sugar for a sugar-free option
  • 1/2 cup sour cream substitute – ½ cup Greek yogurt
  • 1/2 cup butter substitute – 1/2 cup dairy free butter substitute or ¼ cup coconut oil and ¼ cup Earth’s Balance butter

Extras OR Add-Ins to Your Banana Bread

  • Add a teaspoon or two of cinnamon for some extra flavor for a delicious twist!
  • Chocolate Chips – for the banana and chocolate lovers!
  • Walnuts – always a fave!
  • Frost it with some yummy cream cheese frosting!

summer loaf

What I love about banana bread, is that most banana breads like this are so versatile!  You could use those other options above, if you don’t have sour cream.

Also, if you’re a banana walnut person, throw in some chopped walnuts. Need some chocolate?  Throw in some chocolate chips.    (If you’re a apple walnut lover, you’ll love this Chunky Apple Walnut Cake too!)   

Sometimes, it’s just good to just have it the good old-fashioned way, just Sour Cream Banana Bread without all the extras.  Banana bread, always reminds me of mom.  She made it all the time for us, especially during the summer. So it’s definitely been a family favorite of ours over the years.  Hope you enjoy it!

Want Some More Summer Banana Bread Options? 

Sour Cream Banana Bread

Sour Cream Banana Bread

Kim Lange
This moist, slightly tangy Sour Cream Banana Bread is super delicious on its own or try slathering it with some butter while the bread is still warm.  It can't be beat for summer banana bread for snacking, picnics and ripe bananas! 
4.36 from 81 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 8 Servings
Calories

Ingredients
 
 

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed bananas about 3
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour one 9-inch loaf pan.
  • In a large bowl, cream the butter with sugar until light and fluffy.
  • Add in the beaten eggs and mix well.
  • Whisk together the flour, baking soda, and salt, then add into the butter mixture and combine together.
  • Add the sour cream, bananas, and vanilla and stir well to incorporate, but don't overmix.
  • Pour into prepared pan and bake for 50-60 minutes.
  • Cool for 10 minutes and then turn the loaf out onto a rack.

Notes

SUBSTITUTIONS

  • 1 ½ cups all purpose flour substitute - ¾ cup whole wheat and ¾ cup all purpose flour for a mixture and some healthiness
  • 1 cup sugar substitute - ½ cup sugar and ½ cup brown sugar or monk fruit sugar for a sugar-free option
  • 1/2 cup sour cream substitute - ½ cup Greek yogurt
  • 1/2 cup butter substitute - 1/2 cup dairy free butter substitute or ¼ cup coconut oil and ¼ cup Earth’s Balance butter
Keyword banana, BREAD, sour cream
Tried This Recipe?Let us know how it was by commenting below!

Recipe from The Reluctant Entertainer

43 Comments

  1. This is seriously the best banana bread I have ever had. I discovered sour cream in banana bread about a year ago and tried other recipes but this is the best one I have made.

  2. Soooo good! I made muffins w this recipe and they were incredible. Had to toss in some chocolate chips and a few grates of zucchini but wow, the sour cream made these muffins the most moist (say that fast 5 times) ive ever had! Thank you!!

  3. I love this recipe! I started making it late early last year, 2019. The sour cream is truly the secret ingredient. Before finding this recipe I used other recipes and this one is by far the best, moist bread.y family eats within a day. I also always share it with friends.
    Question, could I bake this recipe into muffins? I have the large six muffin pan.

  4. Aww…I’m so happy you did Justine! Sounds fabulous with the white chocolate chips, I must say! I’m so happy about your son requesting it, that makes my day along with adding this recipe into your treasured recipe book! So sweet! xo

  5. Hi,

    I’ve been using this recipe for ages and thought I should finally leave a comment! It’s the only thing I make that my son actually requests (he’s three and the pickiest child I know). I sub the sour cream for greek yogurt and sometimes add white chocolate for a decadent treat.

    This recipe has a special place in our family’s book of treasured recipes. Highly recommend. Thanks for posting!

  6. In the oven now. I’m thinking it’s possibly the best banana bread in existence. I served it to some unplanned company and was so thankful I had it. They devoured it! Well, we helped!!

  7. I’ve made exact recipe for 35 years. It was in a cookbook of a compilation of recipes of residents in a new town I moved to. It really is the best banana bread. Mine never bakes less than 60 min. Sometimes as many as 65.

  8. Mine was in the oven for 50 min and it was still not cooked throughout. Had to put it back in. I would leave in for full 60 min if not a little more. I hope it tastes good

  9. This recipe is a family favorite. I had a handful of strawberries so I threw it in the blender with the bananas. It’s almost done. I’m sure it will be delicious. It sure smells amazing!!

  10. The taste of this bread is really good though it is on the cake-y side ! I like my quick breads a bit more dense. Still a good recipe

  11. This recipe is definitely a keeper! My kids love banana bread so I have made many different recipes. This is the one they like the best!! This time I doubled the recipe and decided to make muffins. Has anyone done that? If so, how long did you have to bake them?

  12. Just put it in the oven … we’ll c how it turns out. I added the cinnamon. It smells heavenly….yum yum

  13. After I put it in the oven, I cleaned the
    dishes and countertop. When I went to clean the one behind me, I found the two unpeeled bananas! I quickly sliced them and pressed them ino the top of the 1/3 baked loaf. We will see what I get!

  14. I made this recipe yesterday for my family and it’s definitely 5/5 stars. It’s super moist and now my favorite recipe for banana bread! I’ll be writing this recipe down.

  15. Just popped these into the oven! I doubled the recipe, did the 1\2 white & 1\2 brown sugar, and added the cinnamon. I divided batter into 3 8×4 pans.. can’t wait to see how these turn out ?. Love the simplicity of this recipe! Thanks for sharing with us

  16. I’m a huge fan of sour cream in baked goods!!! It contributes to an amazingly softness that I truly admire. One can’t have enough banana bread recipes and this for sure a keeper!!! (love the sliced bananas on top, looks beautiful)

  17. Looks delicious Kim! It’s been so long since I made a banana bread. Lately I’ve been using all my over-ripe bananas for smoothies. Definitely need to make. a bread soon! Thanks for the inspiration!

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