BEST Ever Sour Cream Banana Bread Recipe (Video!)
This BEST ever Sour Cream Banana Bread recipe is delicious and moist. It’s truly the best ever recipe, so make a loaf and give it away!
Is there anything better than the smell of homemade bread baking in the oven? Sour Cream Banana Bread at its best? Okay, well maybe. You’ve got to try my Sour Cream Banana Cake Recipe with real banana frosting and toasted walnuts, too, made in the bundt pan. And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
Sour Cream Banana Bread Recipe
For this recipe use sour creaam or Greek yogurt for the moistest texture! And what about the flavor? Not-too-sweet, banana-y, and the best banana coffee cake in the morning with you favorite cup of Jo!
What is the best banana bread recipe?
Use overripe bananas on the counter to bake this classic banana bread recipe, which gives the best “banana” flavor! That, and not over baking the bread, is the best banana bread.
You may also love my popular Zucchini Banana Cake with Maple Frosting–it’s amazing!
Banana Bread Recipe Ingredients
- Butter + sugar + eggs
- Flour + baking soda + salt
- Bananas
- Sour cream (you can substitute with Greek yogurt)
- Vanilla extract
- Walnuts (optional)
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.
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.
How do you make banana bread moist?
- We love to add sour cream.
- Do not overbake the banana bread.
- Use ripe bananans!
Do you have to put banana bread in fridge?
Nope, no need to refrigerate the Banana Bread, but it’s best if you you can keep it in an airtight container in a cool place. We also wrap the bread in plastic wrap, then a layer of foil, and we freeze the bread.
You never know when you’ll need it :)
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.
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
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.
I am a huge fan of my stand mixers or hand mixer for these types of recipes!
More Banana Bread Recipes
Banana Cookie Bread Recipe {RE}
Low-Fat Banana Nut Bread {Skinnytaste}
Whole Wheat Banana Blueberry Bread {RE}
Get the Recipe:
Sour Cream Banana Bread
Ingredients
- ½ cup (1 stick butter) butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mashed bananas, about 3
- ½ cup sour cream
- 1 tsp. vanilla
- 1 cup walnuts, chopped (optional)
Equipment
- 9-inch loaf pan (I like this ceramic one from Good Cook)
- Large bowl (These glass bowls are so handy for baking)
- Hand mixer (I like that this Cuisinart mixer has 5 speeds)
Instructions
- 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.
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, bananas, and vanilla; stir well.
- Pour into prepared pans and bake for 50-55 minutes.
- Cool for 10 minutes and then turn the loaf out onto a rack.
Notes
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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! :)
The best recipe of banana bred
Thank you thank you
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.
Oh, yes, we’ve made it with walnuts, too. DELISH. Thanks for that tip!
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 :)
Sandy has anyone asked if you can substitute plain yogurt for the sour cream?
Yes, Bev, you can substitute the Greek yogurt for sour cream!
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…
Just wondering if you use plain flour or self raising flour??
Plain all-purpose flour, Nicole :)
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! :)
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.
I’m going to try the cinnamon! :)
This looks like an amazing recipe.
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!
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
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.
Yes, more bananas would make the bread more dense, Phyllis. I’m glad you enjoyed it! You may enjoy this post (pros and cons of how many bananas, how much butter, white sugar versus brown, etc. http://savory-bites.com/2010/09/the-banana-bread-experiment-what-ingredients-make-the-perfect-banana-bread/ )
This recipe makes far too much batter for one loaf. It is spilling all over my oven right now. Proportions definitely need to be adjusted for a ono loaf pan option.
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!!
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! :)
They both have great taste! Martha published the exact same recipe in 1995 in the Martha Stewart Cookbook only she baked hers for 60 minutes. We have several recipes that have been handed down in our family. Tried and true!
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!
Do you use real butter in banana bread
I do use butter in my banana bread, Diane. :)
Would you be able to use this for muffins? If so, would the baking time change?
Yes, Kat! I’d try about 5-10 minutes less, but make sure and check them!
We are starting our homeschool morning with a little science/math in the kitchen by making this recipe! Happy September!
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!
I think banana bread makes everyone happy, Angela :) Love the idea with a gift card!
This bread looks amazing!!!
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!
ENJOY, Joan! :)
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.
Lucky new neighbors, Kirstin! :)
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!!
Thanks for sharing, Bevy. I know … it goes so quickly … sigh.
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!