Banana Sour Cream Bread

Why You’ll Love This Recipe

If you’ve been on the hunt for the perfect banana bread that stays moist, tender, and full of rich flavor — look no further than this banana sour cream bread. This isn’t just another loaf. The secret? Sour cream. It transforms simple banana bread into a soft, melt-in-your-mouth experience that’s got just the right amount of tang and sweetness.

The best part? It’s beginner-friendly, pantry-friendly, and endlessly customizable. Whether you’re slicing it warm with butter, packing it for lunchboxes, or pairing it with your morning coffee, this recipe is bound to disappear fast. It gives bakery vibes straight from your own kitchen.

🧾 Ingredient Notes for Banana Sour Cream Bread

Understanding each component makes it easier to bake confidently and swap if needed!

🍌 Ripe Bananas

The browner the better. Overripe bananas add deep sweetness and moisture to this bread.

🥣 Sour Cream

This is the magic. It gives the bread that signature softness and subtle tang. You can sub with Greek yogurt (and for a healthier version, check out this Weight Loss Breakfast Greek Yogurt Zucchini Bread).

🧈 Butter

Unsalted is best, but if you’re using salted butter, reduce the added salt.

🍬 Sugar

White granulated is traditional, but swap half for brown sugar for added moisture and a hint of caramel.

🥚 Eggs

Essential for structure and binding the batter.

🌿 Vanilla

Adds depth and bakery-style aroma. A must.

🌾 All-Purpose Flour

You can use half whole wheat flour for a nuttier profile.

🧪 Baking Soda

Reacts with sour cream to give your loaf the perfect rise.

🧂 Salt

Don’t skip this it balances the sweetness and enhances flavor.

➕ Optional Add-ins

Chopped nuts, chocolate chips, a dash of cinnamon go wild! For a rich banana twist, try swirling in chocolate and bake them as bars like these Gooey Banana Chocolate Bars.

🍌 How to Make Banana Sour Cream Bread

Step 1: Prep Your Pan

Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan.

Step 2: Mash Your Bananas

Use 2–3 overripe bananas and mash them in a medium bowl. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream softened butter with sugar until fluffy.

Step 4: Mix in the Eggs and Vanilla

Add eggs one at a time, beating well. Stir in vanilla extract.

Step 5: Add the Bananas and Sour Cream

Mix in mashed bananas and sour cream until combined.

Step 6: Combine Dry Ingredients

In another bowl, whisk flour, baking soda, and salt together.

Step 7: Mix Wet and Dry

Slowly add the dry mix to your wet ingredients. Stir until just combined do not overmix!

Step 8: Add Optional Mix-Ins

Fold in nuts, chocolate chips, or even peanut butter swirls.

Step 9: Bake

Pour batter into the loaf pan. Bake 55–65 minutes, or until a toothpick comes out with moist crumbs.

Step 10: Cool and Slice

Cool in the pan for 10–15 minutes. Then transfer to a wire rack. Let it cool before slicing (if you can wait!).

🔥 Expert Tips for Perfect Banana Sour Cream Bread

• Banana Ripeness Is Key: Soft, brown-skinned bananas = the best flavor and moisture.
• Room Temp Ingredients: Ensure butter, eggs, and sour cream are not cold for a smoother batter.
• Don’t Overmix: Once flour is added, mix just until it disappears.
• Foil Tent: If the top is browning too fast, cover with foil for the last 10–15 minutes.
• Use Metal Pans: For even baking and a perfect golden crust.

🥡 Storage Tips

Banana sour cream bread is a dream to store and freeze:

• Room Temp: Wrap tightly or store in an airtight container up to 3 days.
• Fridge: Lasts up to a week. Bring to room temp before serving.
• Freezer: Wrap slices or whole loaf in plastic wrap, then foil. Freeze up to 3 months.

🔁 Variations and Substitutions

• Healthier Swap: Use half whole wheat flour and replace sugar with honey or maple syrup.
• Gluten-Free: Use a 1:1 GF flour blend the sour cream keeps it moist even with gluten-free flours.
• Dairy-Free: Sub plant-based butter and coconut yogurt or dairy-free sour cream.
• Flavor Additions: Add cinnamon, nutmeg, or swirl in Nutella for a decadent touch.

Craving something richer? Try the decadent Ultimate Banana Brownie it’s banana bread’s indulgent cousin.

🍽️ What to Serve With Banana Sour Cream Bread

• With Coffee or Tea: A slice and a warm mug = heaven.
• With Yogurt and Berries: Great for breakfast or a light lunch.
• With Ice Cream: Turn it into dessert with a scoop of vanilla.
• With Whipped Butter or Cream Cheese: Café vibes at home.
• Or keep it simple this banana sour cream bread stands deliciously on its own.

Want another light dessert option? Try this silky Creamy Cool Whip Pie Recipe for a chilled treat.

❓ FAQs

Can I make it without eggs?

Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or egg replacer.

What’s the best sour cream substitute?

Plain Greek yogurt is the best texture match.

Can I double the recipe?

Yes, bake in two loaf pans or one 9×13 pan. Adjust baking time accordingly.

How do I know it’s done?

Insert a toothpick it should come out clean or with a few moist crumbs.

Can I freeze it?

Yes! Freeze individual slices or the whole loaf. Thaw at room temp or microwave.

Can I reduce sugar?

Absolutely. Reduce by 1/4 cup if your bananas are super sweet.

🧁 Conclusion

There’s banana bread… and then there’s Banana Sour Cream Bread. This version is soft, rich, and packed with cozy flavor. Whether you’re baking for brunch, gifting to a neighbor, or just using up overripe bananas, it’s always the right time for a slice.

It’s easy, satisfying, and guaranteed to become a go-to recipe in your baking rotation.

Happy cooking with Rita chef ❤️!

Banana Sour Cream Bread

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• Author: Rita
• Total Time: 75 minutes
• Yield: 1 loaf (8–10 slices) 1x

Print Recipe

Description

This moist and fluffy banana sour cream bread is packed with ripe bananas, sour cream, butter, and vanilla for the ultimate homemade comfort.

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Ingredients

Scale 1x2x3x

3 ripe bananas, mashed
1/2 cup sour cream
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, mash the bananas and set aside.
In another bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each, then stir in the vanilla extract.
Mix in the mashed bananas and sour cream until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring just until combined.
Fold in chopped walnuts or chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with lots of brown spots.
You can substitute Greek yogurt for sour cream in equal amounts.
Do not overmix the batter to keep the bread tender.
Cover loosely with foil during baking if the top browns too quickly.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Bread, Breakfast, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: banana sour cream bread, moist banana bread, banana bread with sour cream, easy banana loaf