Banana Bread Recipe with Sour Cream
This banana bread with sour cream is ultra-moist, rich, and loaded with sweet banana flavor. The sour cream makes it tender and gives it a subtle tang, making each bite soft and bakery-quality. It’s the perfect way to use ripe bananas and makes a cozy treat for breakfast, snacks, or dessert.
Ingredients List
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon ground cinnamon (optional)
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
– 3 ripe bananas, mashed
– Optional: ½ cup chopped nuts or chocolate chips
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Step 2: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 3: In a large bowl, cream butter and sugar until light and fluffy.
Step 4: Add eggs one at a time, beating well after each. Stir in vanilla extract.
Step 5: Mix in sour cream and mashed bananas until smooth.
Step 6: Gradually add the dry ingredients, mixing until just combined. Fold in nuts or chocolate chips if using.
Step 7: Pour batter into the prepared pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time
Prep Time: 10 minutes
Bake Time: 60 minutes
Total Time: 70 minutes
Servings
Makes 8–10 slices
Nutritional Information (approx. per slice)
Calories: 280
Carbs: 34g
Protein: 4g
Fat: 14g
Storage Instructions
Wrap tightly and store at room temperature for 3 days, or refrigerate for up to 5 days.
Freezes well for up to 2 months—slice before freezing for convenience.
Pairings/Suggestions
Serve warm with butter or nut spread. Pairs beautifully with coffee, chai, or cold milk.
Seasonal Relevance
A cozy favorite for fall, holidays, or anytime you have overripe bananas waiting to be used.
Conclusion
This banana bread with sour cream is soft, flavorful, and foolproof. The sour cream ensures a moist texture every time, making this version a go-to for banana bread lovers.
Banana Bread Recipe with Sour Cream
Course: Uncategorized8–10
servings10
minutes1
hour280
kcalThis banana bread with sour cream is ultra moist, rich, and packed with flavor. The sour cream adds a subtle tang and keeps the crumb soft and tender. It’s a great way to use up ripe bananas and perfect for breakfast, snacking, or even dessert. This foolproof recipe delivers a delicious loaf that stays moist for days.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
3 ripe bananas, mashed
Optional: ½ cup chopped nuts or chocolate chips
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix in sour cream and mashed bananas until smooth.
- Gradually add the dry ingredients, mixing until just combined. Fold in nuts or chocolate chips if using.
- Pour batter into the prepared pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Video
Notes
- This recipe is best with very ripe bananas—they should have brown spots.
You can use either full-fat sour cream or Greek yogurt for moisture.
Don’t overmix the batter once the flour is added; it keeps the bread tender.
Let the bread cool completely before slicing for the best texture.
Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 4 days.
Freezes well—wrap slices or the whole loaf in foil and freeze for up to 2 months.
FAQs
Q1: Can I use yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt is a great substitute for sour cream.
Q2: What kind of bananas should I use?
Overripe bananas with dark spots are ideal—they add sweetness and moisture.
Q3: Can I make this into muffins?
Absolutely. Just reduce the bake time to 18–22 minutes and use a lined muffin tin.
