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 humble 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. It makes your kitchen smell like a cozy bakery and tastes like something straight out of a café pastry case. Whether you eat it warm with a pat of butter, slice it up for lunchboxes, or serve it with coffee for an afternoon treat, it’s going to disappear fast. Promise.
Ingredient Notes for banana sour cream bread
Let’s break down what makes this banana sour cream bread so delightful. Understanding the role of each ingredient also helps if you need to swap something.
Ripe Bananas
The browner the better! Spotty, overripe bananas bring natural sweetness and moisture to your loaf. If they’re nearly black, they’re perfect.
Sour Cream
This is the game-changer. It gives the bread a tender, soft crumb and slight tang. You can substitute with plain Greek yogurt if needed, but full-fat sour cream really makes the texture dreamy.
Unsalted Butter
Adds richness and flavor. If using salted butter, just reduce the added salt slightly.
Sugar
Granulated sugar is classic, but you can also use half brown sugar for a hint of caramel flavor and extra moisture.
Eggs
These bind everything together and give the bread its structure.
Vanilla Extract
Adds depth and warmth. A must-have for any banana bread.
All-Purpose Flour
Standard flour works perfectly, but you could try half whole wheat for a nuttier, heartier loaf.
Baking Soda
Essential for leavening. It reacts with the acid in sour cream to give the bread lift.
Salt
Brings out all the other flavors. Don’t skip it!
Optional Add-Ins
Want to mix it up? Fold in chopped walnuts, pecans, chocolate chips, or even a swirl of peanut butter before baking.
How to Make banana sour cream bread
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper for easy removal. Mash 2–3 very ripe bananas in a bowl and set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy this adds air for a lighter texture.
Step 3: Add the Eggs and Vanilla
Mix in the eggs one at a time, then stir in vanilla. Beat until smooth.
Step 4: Fold in the Bananas and Sour Cream
Add the mashed bananas and sour cream to the wet mixture. Stir gently until combined.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6: Mix the Batter
Add the dry ingredients to the wet ingredients in batches. Stir just until no streaks of flour remain. Don’t overmix!
Step 7: Add Mix-Ins (Optional)
Gently fold in any extras chopped nuts, chocolate chips, or even cinnamon.
Step 8: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
Step 9: Cool and Slice
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Allow it to cool completely before slicing if you can wait!
Expert Cooking Tips
- Banana Ripeness Is Key: The darker the banana skin, the better. They should be soft, sweet, and mash easily.
- Room Temp Ingredients: Use room temp butter, eggs, and sour cream for a smooth batter.
- Avoid Overmixing: Stir just until combined once you add the dry ingredients. Overmixing = dense bread.
- Tent With Foil: If the top is browning too quickly, cover loosely with foil during the last 10–15 minutes.
- Use Metal Pans: Metal conducts heat better than glass and helps the loaf bake evenly with a golden crust.
Storage Tips
Banana sour cream bread keeps beautifully, making it perfect for meal prep, gifting, or sneaky midnight snacks.
- Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: Lasts up to a week in the fridge. Let it come to room temp before serving.
- Freezer: Wrap slices individually or the whole loaf in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature or microwave gently.
Variations and Substitutions
Banana bread is one of the most forgiving recipes, so don’t be afraid to tweak it!
Healthier Swap
Replace half the flour with whole wheat and use honey or maple syrup in place of sugar.
Gluten-Free
Use a 1:1 gluten-free flour blend. Sour cream helps keep it moist, even with gluten-free options.
Dairy-Free
Use plant-based butter and coconut yogurt or dairy-free sour cream.
Flavor Boosters
Add 1 teaspoon cinnamon or a pinch of nutmeg for warmth. A swirl of Nutella? We don’t judge.
Love banana-based baked goods? Try the Ultimate Banana Brownies for a decadent dessert twist.
What to Serve With banana sour cream bread
- Morning Coffee or Tea: A cozy slice with your morning brew is a vibe.
- Yogurt + Berries: A balanced breakfast or light lunch.
- Ice Cream: Top with a scoop of vanilla for a comforting dessert.
- Whipped Butter or Cream Cheese: For a café-style upgrade.
Or enjoy it on its own this banana sour cream bread needs no help to shine.
FAQ for banana sour cream bread
Can I make this banana sour cream bread without eggs?
Yes, you can use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or a store-bought egg replacer.
What’s the best substitute for sour cream?
Plain Greek yogurt (full-fat) is the closest swap in texture and flavor.
Can I double this recipe?
Definitely. Use two 9×5 pans or a 9×13 pan. Adjust the baking time as needed.
How do I know if it’s fully baked?
Insert a toothpick into the center if it comes out clean or with just a few crumbs, you’re good to go.
Is this recipe freezer-friendly?
Absolutely. Slice and freeze or wrap the entire loaf. Thaw overnight or microwave by the slice.
Can I reduce the sugar?
Yes. You can cut it by about ¼ cup if your bananas are super ripe and sweet.
Conclusion for banana sour cream bread
There’s banana bread and then there’s Banana Sour Cream Bread. This version is soft, moist, rich, and flavorful with just the right crumb. It’s the kind of baked good that’s as perfect for slow weekends as it is for busy weekday mornings. Whether you’re baking it for family, friends, or just because you’ve got ripe bananas on the counter, this loaf never disappoints.
It’s a simple pleasure, homemade with love and it tastes like comfort in every bite.
Happy cooking with Rita chef ❤️!
Print
Banana Sour Cream Bread
- Total Time: 75 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This moist and fluffy banana sour cream bread is packed with ripe bananas, sour cream, butter, and vanilla for the ultimate homemade comfort.
Ingredients
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)
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