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 obsess over this Banana Pudding recipe! With good reason. You may also like our Banana Cake recipe, topped with cream cheese frosting!
Banana Bread with Sour Cream
If you’re looking for a moist slice of banana bread, look no further.
I started with my mom’s banana bread recipe and experimented until I found the perfect balance of ingredients!
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. I think the rich banana flavor gets enhanced on day two!
I used this same base recipe to make my pumpkin banana bread.
MORE Breakfast Favorites: Waffles | Cinnamon Rolls
Ingredients for Banana Bread
- Bananas- choose over ripe bananas that have heavily 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.
- Eggs- 4 large eggs add a soft texture to this banana bread recipe.
- Sour Cream- Full fat sour cream is best. You can also use plain or vanilla Greek yogurt.
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 Sour Cream Banana Bread
Mash Bananas- Get those bananas ready for easy banana bread. Use an electric mixer or a fork to bread down bananas.
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.
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 classic 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
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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).
I made this recipe into muffins tonight for my Granddaughters 1st Birthday Party on Saturday. They turned out AMAZING!
The only things I tweaked were:
I only had “salted butter”
1 cup white sugar & 1 cup dark brown sugar
Added 1.5 cups re-hydrated sultana raisins
Filled 26 muffin liners pretty full, a bit more than 2/3 & baked them at 350° for 28 minutes.
They turned out beautifully! Thank you so much for your recipe.
I’m going to try to take a picture of them for this but I’m not sure if it will let me. There’s only 25 for the picture as I HAD to try one first! Lol
Happy baking!
Does the banana need to be just ripe or can it be a little over ripe?
Over ripe is totally fine!
I’ve made a similar Sour Cream Banana Bread for years. Tried it once and never went back to regular banana bread. To make it extra yummy, after you grease your pans, try dusting it with cinnamon and sugar before adding the batter. It is SO good!
I also make a very good banana bread. I use 3 bananas and 3/4 cup of sugar and , 1/2 cup of butter, 1 container, the small ones you buy in a pack, of applesauce. 1 tsp of baking powder and 1.5 cups of flour, a generous handful of chocolate chips. You will notice NO EGGS! One of our great grandsons has a allergy to eggs and cannot have them. This is not my original recipe but the one I use now even for us. It is very moist and very banana tasting. This makes one loaf.
I was just looking at your Praline Topped Zucchini Bread. Do you think that praline topping would go well with this banana bread? I love banana bread and have just enough bananas in the freezer to make this recipe. It sounds like a must try…thinking about adding the praline topping. Or, do you think the bread would soak up too much of it, or would it make it too sweet? I know that zucchini loaf tends not to be as sweet…Sorry to ramble! So many thoughts!
I don’t think you could go wrong with the praline topping!
I have made banana bread for many years from the recipe in my first cookbook -a paperback I bought at a yard sale.
I will have to try this recipe also, but, if course, I always add a cup of mini chocolate chips!
I added walnuts and this bread ROCKED!
Just made this bread and it is amazing!!! I have used the same banana bread recipe for years and I will continue to from time to time, but this is my new go-to recipe from now on. The sour cream adds such moisture and produces such a tender crumb. And the fact that it makes two loaves…woo hoo…double prizes. My entire family loved this and even commented that something seemed “different” because the bread tasted even better than usual. Thanks so much for sharing this amazing recipe. I really enjoy your blog.
Hi Vicki, so happy to hear it! I was surprised how the sour cream really enhanced the texture of this bread. It’s now my go-to banana bread recipe as well 🙂
What if you use cream cheese?do you think it would be ok?
I made this sour cream bread and I really liked it. I did add 1 cup of chopped pecans that I had toasted. This is my new go to recipe for banana bread.
Thank you! Toasted pecans sounds like a great addition!
I never buy unsalted butter….what to do? Do I cut the salt from the recipe? Do I cut the salt in half?
Personally, I would cut the salt in half. Then start buying unsalted butter, haha 🙂