Banana Bread with Sour Cream Recipe

Banana bread with sour cream is a moist, flavorful twist on the classic quick bread, offering a rich texture and irresistible aroma. The sour cream keeps it soft while balancing the sweetness of ripe bananas perfectly.

This recipe is ideal for breakfast, snacks, or dessert, and it makes the whole kitchen smell heavenly as it bakes. With simple pantry ingredients, you can whip it up in no time.

Whether you enjoy it plain, with butter, or topped with nuts, this banana bread will quickly become a family favorite.

Ingredients List

– 1 cup ripe bananas (about 3 medium), mashed
– ½ cup sour cream
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon cinnamon (optional)
– ½ cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step helps create a soft crumb.

Step 3: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Step 4: Stir in the mashed bananas and sour cream until fully combined. The batter will look slightly thick and creamy.

Step 5: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined. Do not overmix.

Step 6: Fold in chopped walnuts or pecans if using. Pour the batter into the prepared loaf pan and spread evenly.

Step 7: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil during the last 10 minutes.

Step 8: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Cook Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Servings

Serves 8–10

Nutritional Information (approx. per serving)

Calories: 290
Carbs: 38g
Protein: 4g
Fat: 14g

Storage Instructions

Refrigerate in an airtight container for up to 5 days.
Freeze for up to 2 months, tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge before serving.

Pairings/Suggestions

Pairs wonderfully with coffee, tea, or a glass of cold milk. For an indulgent treat, serve with a spread of cream cheese or peanut butter. A side of fresh fruit or yogurt makes it a balanced breakfast.

Seasonal Relevance

Perfect year-round, but especially comforting in fall and winter when warm baked goods are most appreciated. Great for holidays, potlucks, or using up overripe bananas any time of the year.

Health Benefits

Bananas are rich in potassium, fiber, and vitamin B6, supporting heart and digestive health. Using sour cream adds calcium and protein while giving the bread a moist texture. Adding nuts provides healthy fats, omega-3s, and extra protein. Moderation is key, but this treat can fit into a balanced diet.

Pros and Cons

Pros	Cons
Moist and tender texture	Slightly higher in calories with sour cream
Easy to prepare with basic ingredients	Best enjoyed fresh, can dry if overbaked
Versatile for add-ins like nuts or chocolate chips	Requires ripe bananas on hand
Freezes well for later	Needs about an hour to bake

Conclusion

Banana bread with sour cream is the ultimate comfort bake, delivering a moist crumb, rich flavor, and an aroma that fills your home with warmth. The sour cream elevates the texture, making it softer and more indulgent than traditional versions.

Whether you enjoy it fresh from the oven, toasted with butter, or as a make-ahead snack, this recipe is guaranteed to satisfy. Keep it in your rotation for family breakfasts, gatherings, or a cozy treat with coffee.

FAQs

Q1: Can I substitute yogurt for sour cream?
Yes, plain Greek yogurt works well and offers a slightly tangier flavor with added protein.

Q2: Can I add chocolate chips to this recipe?
Absolutely! Fold in ½ to 1 cup of chocolate chips for a sweeter, dessert-style loaf.

Q3: How do I keep banana bread from drying out?
Avoid overbaking, store it properly in an airtight container, and consider wrapping it in plastic wrap to lock in moisture.