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Sour Cream Banana Bread Recipe

Sour Cream Banana Bread

iamwinfred
This Sour Cream Banana Bread is the moistest, most tender banana bread you'll ever make. The sour cream is the secret ingredient that transforms an ordinary loaf into something truly special, adding a gentle tang that balances the sweetness of ripe bananas while keeping the crumb soft and moist for days. Made with simple pantry staples, no mixer required, and endlessly customizable with mix-ins like chocolate chips or walnuts, this easy quick bread comes together in minutes and bakes up beautifully golden every time.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • Two large mixing bowls
  • 9x5 inch loaf pan Standard size for this recipe
  • Fork or potato masher For mashing bananas
  • Whisk For combining dry ingredients
  • Rubber spatula or wooden spoon For folding batter
  • Parchment paper Creates a sling for easy loaf removal
  • Measuring cups and spoons
  • Cooling rack For cooling the loaf after baking
  • Toothpick or cake tester For checking doneness
  • Kitchen scale (optional) recommended for accurate flour measurement

Ingredients
  

  • 3 very ripe medium bananas about 1 1/2 cups mashed; the blacker the peel, the better the flavor
  • 1/2 cup unsalted butter 113g; 1 stick, melted and slightly cooled
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream 120g; do not substitute low-fat or fat-free
  • 1 3/4 cups all-purpose flour 220g; spoon into measuring cup and level off
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon

Optional Mix-Ins

  • 1/2 cup chopped walnuts or chocolate chips 60g; fold in at the end before pouring into pan

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a parchment paper sling that hangs over the long sides for easy removal.
  • Peel all 3 bananas and mash them in a large mixing bowl with a fork or potato masher until smooth with only a few small lumps, yielding about 1 1/2 cups.
  • Add the melted butter, granulated sugar, eggs (one at a time), vanilla extract, and sour cream to the mashed bananas, stirring well after each addition until the mixture is smooth and glossy.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and ground cinnamon until evenly combined.
  • Pour the dry ingredients over the wet mixture and gently fold with a rubber spatula just until no streaks of flour remain. Do not overmix. Fold in optional walnuts or chocolate chips with 2 to 3 final strokes.
  • Pour the batter into the prepared loaf pan, smooth the top, and bake on the center rack for 60 to 65 minutes, tenting loosely with foil after 55 minutes if the top is browning too quickly.
  • Insert a toothpick into the center of the loaf; the bread is done when it comes out clean or with just a few moist crumbs. If wet batter appears, continue baking in 5-minute increments.
  • Let the bread cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and cool for at least 30 more minutes before slicing with a serrated knife.

Notes

  • Use very ripe or overripe bananas with heavily spotted or black peels for the best flavor and sweetness. The darker the peel, the more concentrated the banana taste.
  • Full-fat sour cream is essential for the moistest crumb. Low-fat or fat-free versions contain more water and will produce a denser loaf. Plain full-fat Greek yogurt makes the best 1:1 substitute if needed.
  • Do not overmix the batter. Fold just until the flour disappears to avoid developing the gluten, which results in a tough, rubbery texture.
  • Measure flour by spooning it into the measuring cup and leveling off with a straight edge. Scooping directly from the bag can pack in up to 20% extra flour and make the bread dry and heavy.
  • Bring eggs to room temperature before using. Cold eggs can cause the melted butter to re-solidify into small lumps in the batter.
  • If your bananas are not ripe enough, place unpeeled bananas on a baking sheet and roast at 300°F for 15 to 20 minutes until the skins turn black. Cool completely before using.
  • For a bakery-style presentation, halve one extra banana lengthwise and press it gently cut-side up on top of the batter before baking.
  • Store cooled bread tightly wrapped at room temperature for up to 5 days, in the refrigerator for up to 7 days, or freeze individual slices for up to 3 months.
  • To reheat, microwave a slice for 10 seconds or warm from frozen in a 300°F oven for 10 minutes. For a toasted effect, cook slices in a dry skillet over medium heat for 1 to 2 minutes per side.
  • To reduce sweetness, cut the sugar to 1/2 cup. Avoid going lower as sugar also contributes moisture to the loaf.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword banana bread with sour cream, easy banana bread recipe, moist banana bread, overripe banana recipe, sour cream banana bread
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