BEST EVER Sour Cream Banana Bread Recipe

This BEST ever Sour Cream Banana Bread recipe is delicious enough to put on your Banana Bread Giving List, but to also enjoy a loaf yourself. It’s truly the best ever recipe, so moist and delicious.

BEST EVER Sour Cream Banana Bread Recipe

The kitchen is quiet as I pull from the oven several loaves of the BEST Sour Cream Banana Bread recipe!

Dinner dishes are done, everyone is scattered, the hum of the oven fan is buzzing in the background, the house smells so lovely.

BEST EVER Sour Cream Banana Bread

Banana Bread Recipe

Is there anything better than the smell of homemade bread baking in the oven? Sour Cream Banana Bread at its best?

Now, sitting quietly on my kitchen stool, I discover there are a few thoughts that come to mind when it comes to banana bread. Life has moved toward tender and lovely, as our family has changed and the kids have grown.

Sour Cream Banana Bread | ReluctantEntertainer.com

Feeling the moment, open to what life hands me, feeling my feelings (even the painful ones), sensing the changes ahead in our life, doing new things, meeting new people, opening our lives to new people, sometimes moving on from past relationships—nothing seems to stay the same.

Sour Cream Banana Bread Banana Bread Giving LIST

But there is one thing that hasn’t changed over the years.

Banana bread–oh, the comfort it brings–and my “banana bread list.”

BEST and beloved bread in our home over the years, I’d have to say, is banana bread. So much, that I’ve made a Banana Bread Giving List.

How to bake banana bread

I love to make this recipe in my favorite ceramic loaf pan. I slice it warm with this serrated knife and add a hunk of butter.

How to bake banana bread to perfection really depends on the size of your pan. You can bake this recipe in 1 loaf (which will take longer) or smaller loaves (which take less time).

Always check the bread in the middle with a toothpick to see if the loaf is done baking, before removing from the oven.

If the batter sticks to the toothpick, bake a little longer.

Sour Cream Banana Bread | ReluctantEntertainer.com

Sour Cream Banana Bread

Everyone loves it — perfect for a snack, to give away to a friend, neighbor, or teacher, to send in a care package, whip out of the freezer and serve for out-of-town guests at breakfast.

The banana bread list goes on and on.

Add in sour cream? It’s even moister, more flavorful, and delicious! You can even substitute the sour cream with Greek yogurt.

So moist and sweet, this yummy recipe goes hand in hand with memories of years past. Pulling the same loaves from the oven, little kids underfoot.

Activity and lots of chitter-chatter, chins up against the countertop just waiting for that first bite.

Who’s on your banana bread giving list?

Sour Cream Banana Bread

BEST ever Sour Cream Banana Bread recipe, so moist and delicious; you can substitute the sour cream with Greek yogurt.

Ingredients:

  • 1 stick butter (1/2 cup), softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup mashed bananas (about 3)
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 1 cup walnuts, chopped (optional)

Directions:

  1. Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
  2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
  3. Whisk together the flour, baking soda, and salt; combine with the butter mixture.
  4. Add the sour cream, bananas, and vanilla; stir well.
  5. Pour into prepared pans and bake for 50-55 minutes.
  6. Cool for 10 minutes and then turn the loaf out onto a rack.
All images and text ©

I am a huge fan of my KitchenAid mixer and hand-mixer for these types of recipes!

More Banana Bread Recipes:

Banana Bread Cookie Recipe {RE}

Greek Yogurt Banana Bread {RecipeGirl}

Low-Fat Banana Nut Bread {Skinnytaste}

Hawaiian Banana Bread {Barefeet in the Kitchen}

Banana Bread with Blueberries {RE}

BEST Sour Cream Banana Bread Recipe

This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!  This post is reposted from 2015.

86 comments on “BEST EVER Sour Cream Banana Bread Recipe”

  1. Six years ago, my sister and best friend Molly, passed away suddenly. Every year for Christmas and thank you gifts, she made banana bread for her husband’s clients. Her husband is an architect and she was his office manager. I promised my brother-in-law that as long as he worked I would take up the “banana bread baking” each year. I make 18 loaves and wrap them with a bright red ribbon just like Molly used to do. It keeps me feel close to Molly and my brother-in-law. His clients, who knew Molly well, are always appreciative and send the sweetest notes. So my house pretty much smells like banana bread the months of November and December!

    • Oh, Clare, thank you for sharing your beautiful story of Molly and her loaves of banana bread. So special you kept the tradition going!

  2. Oh yes!!
    The Blessing Meal.
    The Mission -Kindness.
    Just Because.

    Banana or Pumpkin or Zucchini. Either or all three. :)

    I love how you said …”Life has moved toward tender and lovely, as our family has changed and the kids have grown.”

    I’m seeing the change(s) here, in our home – ever. so. slowly. Just as the kids are growing. Ever.so.slowly. But, ever so sure!!

  3. Yum! I often make banana bread with sour cream. We have new neighbors and I’ll either do banana bread or chocolate chip cookies. They have several little ones.

  4. This recipe looks so lovely! Sour cream is truly one of my favorite baking ingredients, and the smell of banana bread baking is one of my all-time favorite smells. :) I look forward to trying this!

  5. This bread looks amazing!!!

  6. i love gifting it!! I tend to give it at the holidays wrapped in waxed paper tied with ribbon and a note tucked in along with a coffee gift card, people really like it!

  7. We are starting our homeschool morning with a little science/math in the kitchen by making this recipe! Happy September!

  8. Would you be able to use this for muffins? If so, would the baking time change?

  9. Do you use real butter in banana  bread

  10. I have two loaves of this along right now! It looks and smells amazing. It has been in for 50 mins though and still uncooked in the middle. I’m going to cover with foil, let it bake longer and see what happens.

    • Every oven is different. Yes, cook it a bit longer if you need to. Always check first (like you did) before pulling out of the oven. ENJOY!

  11. This is my favorite  Martha Stewart recipe ever. She suggests a half a cup of nuts. I make it all the time and it’s a favorite. 

    • Hi, Molly! Thanks for sharing. This was my mom’s recipe, too (she would have been a bit older than Martha), and yes, nuts are optional. Agree, it’s delightful! :)

  12. Found this recipe today, had two very, very ripe bananas so gave it a try. AWESOME!!!!!!  I adjusted the recipe a bit (on purpose and by accident)… Used 1/2 whole wheat and 1/2 regular flour, used eggbeaters, added chopped walnuts and oops forgot the vanilla. Just tasted the end piece warm with a little butter, just great. Wasn’t too dense, soft and tender just a great recipe. This is definitely a keeper, THANKS!!

  13. Just made this. Added sliced almonds & raisins- just because I had them. Unfortunately, I lost my sense of smell so couldn’t appreciate the aroma ?.  It is very light, I like a denser bread. Only had two bananas, does that make a difference ?  Thanks for sharing.

  14. I must have gathered over a hundred banana bread recipes… mostly because I’ve enjoyed the posts associated with each one. Like stained glass windows, each to me is beautiful.  Enjoyed your post as well. There are so many ways to feel that passing of time, that changing of the guard as it were; from children growing up, parents growing older, the passing of a family member,  ones pets growing older or passing, the job that is no more or your manager leaves and a new one is not as __!. Moving to a new home ~~That new neighborhood –how to shop! That friend that was ever there , has moved away or passed away; going thru a divorce will leave you reeling in the what-nows! Even the happiest of changes like weddings and births– always change up the dynamics of life and send us to What Nowville. We contemplate and ponder, we worry and fret, we fear and we grief, and finally.. we find ourselves on the other side, wondering just how we got there, yet, relieved and press on. Someone freer, somewhat pensive –for we’ve now learned a new lesson in life –that we are not islands, we are touched by each lifeforce. And we touch others. We impact as we are impacted. We care when we didn’t realize how much. And we are more that the sum total of what we see. God bless

  15. I use this exact same recipe and have for many, many years.  It is absolutely the best ever!  I do add 1/2 cup chopped pecans because we love nuts. You gotta try it!

  16. This bread is SO GOOD!!!!!  I made it today.  (Added a touch of cinnamon to mine.) Gave some to my daughter and now she wants to make it too.   Very good indeed.   Thanks for posting.

  17. Hi Sandy
    Just made this today. Smelled wonderful. Baked for 55 min.  The edges seemed done, the middle a bit wetter, but I didn’t want it to dry out, plus the top was quite dark, Much darker than in your picture. 
    It tastes yummy, but pretty dense and a bit too wet.  
    Should I have left it longer in the oven? I just didn’t want the top to get much darker?
    I baked it on the second to lowest rack, could that have made a difference?  
    Thanks :)

    • Every oven is different. Use the toothpick method to see if it’s done in the center? It also differes with bread with the sizes of pans that you use! :)

  18. Just wondering if you use plain flour or self raising flour??

  19. This recipe is just perfect. It’s quick and easy and so, so tasty. It’s going to be my banana bread recipe from now on. Thank you for sharing this. With a heart full of gratitude…

  20. Sandy has anyone asked if you can substitute plain yogurt for the sour cream? 

  21. Ever try it with bananas that were not overripe?

    • The recipe will work fine if the bananas are not overripe, but they are sweeter the longer they sit on the counter :)

  22. Try adding a heaping teaspoon of baking soda to the sour cream before adding to mixture. Shouldn’t share my secret but… also we add walnuts.. family recepe. Ours turns out daker.

  23. The best recipe of banana bred 
    Thank you thank you 

  24. In the oven now…I believe it will finish out at about 55 min. for a single loaf. Smells wonderful and I enjoyed reading your thoughts that accompanied the recipe. Ran out of flour and had to substitute Bisquick for 1/2 of flour requirement. Cut back slightly on salt and baking soda to account for this fact. Smashed 2 of the bananas and thin sliced the remaining banana. (I like the different texture)
    Taste test…very soft and tender crumb. Delicious. I recommend treating yourself to Irish butter to spread on the slice. It really makes this over the top delicious.
    Thank you for sharing!

    • Mmmm … Irish butter. Love Irish butter! It’s nice when you can figure out how to adjust a recipe when you run out of a certain ingredient. Glad it turned out, LG! :)

  25. Sooo good! I added chopped walnuts in mine! 

  26. I was looking for a BB recipe since I haven’t baked, well hardly anything since it got hot. But I had six bananas left n really needed to use them. So I came across several different recipes with all kinds of add ins but since hubby likes traditional I chose to go with this one. I am SO glad I did!! I made two. It’s a good thing that I did. I sent about 1/3 of one to my elderly neighbour lady, one of our grandsons came by from college “Is that banana bread!!??” “Yes it is.” So he took a cpl slices. Then a younger grandson came through and back out with a slice saying “I got a piece off the one that was cut nana!” So it will definitely be my go to bb!!

  27. Just pulled a loaf of this bread out of the oven and oh my gosh… it’s fabulous! Thank you for the recipe.

  28. hi.. i do not have sour cream.. can i replace wth buttermilk?

  29. This looks like a yummy loaf!  I love adding dried apricot sometimes or even an apple!  And, of course toasted pecans or walnuts!  It’s always great with a bit of cream cheese spread on a slice.  
    I make it as gifts quite often.  Who doesn’t like Banana Bread???  LOLOLOL !!!  
    So, Thank You for a really yummy moist looking recipe!

  30. Made it
    Excellent results

  31. have made and eaten a lot of banana bread, and it’s good, but also can be dry, so love the idea of adding sour cream, have never tried it so thank you for the recipe!

  32. I made this today, exactly as written – but halved (I only had one ripe banana). It is the best banana bread I have ever made or tasted! Thank you so much for sharing this recipe, this now lives in my recipe box and will be my go-to for banana bread. It was a perfect balance of light, moist, sweet but not too sweet, and flavorful. By halving the recipe I only had to bake it for 25 minutes instead of the 50. Wonderful, thank you!

  33. I just made this and it is THE BEST recipe! The bread is light and fluffy but still mois and the crust was crispy while the rest wasn’t dry/burnt. Definitely a keeper!

  34. I baked mine for 50 minutes 325 convection and it is very brown and rose nicely but raw in the middle so I am giving it another 10 minutes. My other BB recepie calls for hour and 10 minutes. Same ingredients minus sour cream vanilla and 1/2 cup of flour. Total bake time 1 hour.

  35. I also love to give baked goods out at Christmas so love this idea. I made it on Fri. and enjoyed the full flavour on Sat. I had a compliment on how it wasn’t too sweet like a lot of other recipes. I did change the flour to 1 c. white and 1/2 c. whole wheat just because it feels healthier (?) I like the comment of adding some cinnamon too so will try that as well to adding 1/2 c. raisins and 1/2 c. nuts (I usually use pecans). I like all the options popping up in my head as I type. Thank you.

  36. Can you use maybe Sweet Potaotes, peaches, zuchinni, mango, or lemons and blueberrys with this recipe. I like to switch it up even though I love BB!!

  37. I love this recipe!!! Thank you so much for sharing and we all loved it so much!

  38. I’ve been making this recipe for years and it’s always tasty. However, I’ve found it takes an hour and 5-10 minutes to cook thoroughly. I’ve always used Martha White flour but bought Pillsbury recently and it’s totally different. I’m throwing the Pillsbury in the trash and will only use Martha White in the future. 

  39. This is now my Go To Banana Bread Recipe. Only change I made was to cut white sugar to 1/2 cup and add 1/2 cup brown sugar. And since we have some folks with nut allergies, I always cover the top with unchopped walnuts for easy removal. And those that can eat them appreciate the extras!

  40. This recipe is awesome.  I never have to look for  another banana bread recipe again! Everyone I serve it to loves it.     I had to make some changes to make it dairy free.  Instead of butter, I used half coconut oil and half Earth’s Balance butter.  Also, I used Silk Peach Almond MIlk yogurt instead of sour cream.  The result is a super moist, amazing banana bread.  Thank you for a great recipe!!!

  41. How would you adjust the recipe for high altitude? We are at 7,500 ft.
    Thanks so much,

  42. Love this recipe!  Has anyone tried to make muffins or bread and freeze it?

  43. I always add chopped dried Apricots to my banana bread.

  44.  I melted the butter and after whisking all the liquid ingredients together, whisked In the butter. Then  I whisked the dry ingredients together and hand stirred them into the liquid ingredients. It took 65 minutes to bake.  Very moist and yummy.

  45. I love to cook and trying new recipes or tweak it in some form or fashion. This one when i seen it I thought it sounded good, and of course I just had to try it. Just the batter alone my husband came into the kitchen and did the finger swipe on the bowl that had just a little trace and said that was interesting my daughter who is picky on her taste buds had a smile on her face and could not wait for it to come out of the oven. In my family it gets 6 thumbs up. 

  46. This recipe is great! Moist and with great flavor. I wasn’t sure what to expect with adding the sour cream, but I couldn’t detect any hint of the sour cream in the flavor, which was a little surprising. I will use this as my go to recipe from now on!

  47. Delicious, moist banana bread! I have made about 5 loaves in the past couple weeks! I have switched up nuts..some with sliced almonds on top, or pecans..come out toasted! Great, foolproof recipe. Real winner!

  48. I replaced the butter with avocado, 1 cup. Like the sour cream, it is not noticeable flavor wise. Thanks for the great recipe!

  49. Hi, my name is Marion and I will love to use your sweet banana bread recipe with strudel and powder sugar glaze for my classmates at Culinary school. 😋 I love your inspirational story carrying the legacy of your sister and I know that it must bring sweet memories every time you bake your banana bread recipe.

  50. How can this recipe be baked at high altitude?  I baked it according to your recipe and even left it in the oven an extra 5mins. and the banana bread was still too moist in the Center!

  51. I followed the recipe exactly. So far my bread has been in the oven for 65 minutes and is almost getting too dark on the edges and is soup in the middle. I have a thermometer in my oven and it reads 350 degrees. Not sure what’s up with the recipe but a few more tips would be welcome. Also, would using a glass loaf pan have been better?

  52. I’m sure I commented on the original post, but Yum! Now I want to make banana bread. The weather is a little cool this weekend, I have some bananas in the freezer, and sour cream in the fridge. I have a recipe from my mom for sour cream banana bread. I love making it because of course it reminds me of her.

  53. I’ve made this so many times- SO GOOD.

  54. This has my name written ALL over it!

  55. My family really loves banana bread. I used my mother-in-law’s recipe for years, but I always felt like it could be better. I began trying out different recipes I found online, but I will NEVER try another recipe, because this is IT! I followed the recipe almost exactly (I just added some cinnamon because I love cinnamon in my banana bread) and made it as muffins. With my banana bread loving sons, the muffins didn’t last 24 hours! Making another batch today. This is by far my favorite banana bread recipe!

  56. I doubled the recipe thinking I would get at least 4 small loaves. I still only got 3. Not sure this recipe is correct????

  57. I made this last week. I used 2 cups flour plus 1/2 brown sugar & 1/2 white sugar. I figured if I did not use 2 cups of flour I would end up with it too wet in the middle.
    I sprinkled the top with Turbinado sugar plus buttered & sugared the loaf pan.
    I had to bake it for 70 mins til the center was done with toothpick test.
    I tented it with foil after 1 hr.

  58. This is baking in my oven right now! Smells amazing! I didn’t have the full amount of sour cream so I substituted with some whole milk Greek yogurt. We’ll see how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *