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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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
What a wonderful banana bread recipe. So moist!
Every time I bake this, and I’ve baked it at least twenty times, I’m amazed at how good it is.
Other banana bread recipes I tried (usually in the cinnamony-allspicey range) weren’t appreciated by my kids, but they just love this. Sour cream and vanilla work together perfectly! I usually add some cream cheese and even a spoonful of coconut flour and it’s so versatile. Thanks!
Does anyone realize that it says 1. Stick of butter & on the side it’s says 1/2 cup that is 2 stick
Hi Nancy! 1 stick of butter is 1/2 cup. :)
This looks awesome – I can’t wait to try baking it!
Just made this delicious banana bread and I’m throwing out my other recipe! Must be the sour cream addition—sooo good! Thank you!
It’s our VERY favorite, too!
Is it all purpose flour
so moist! thank you! will make again for sure <3
Thanks April, our fave, too!
We loved this. Thanks for the great recipe!
This recipe was great!!! One question though
How many calories is it per loaf??
This is so delicious! My kids were all fighting over the last piece and begging me to make another loaf! Well done!
Sour cream in banana bread! I never thought of that but I already know it’s good!
Banana bread is one of my many weaknesses. I love the addition of sour cream, makes it so moist and delicious.
I love this take on banana bread! I am sure the sour cream makes it super moist and delish!
This is the same recipe that I got from an old Junior League cookbook over 20 years ago. It’s been my go-to recipe for a long time. I usually cut the sugar amount a little and sometimes add some shredded coconut. It is always a hit with my husband, kids and friends!
Great idea to add coconut! YUM!
I used 3/4 cup unfiltered honey in place of the 1 Cup granulated sugar and I used King Arthur’s bread flour instead of AP flour. It took about 60 minutes (I live at high altitude). Something else I did has more to do with the way I prepared the bananas. I had ripe bananas. But not mushy bananas. I put them in the oven at 350 degrees for 25 minutes. The bananas were not only soft, there was a lot more natural water/juice, that really added to the flavor, texture and the moisture content in the final product. Great recipe.
HOw is this recipe with cake flour?
I haven’t tried cake flour.
haven’t made it yet but soon I want to swirl chocklate through how much should I use?
I’ve never tried that. Let me know if it turned out?! :)
In the video it looks like a half stick of butter, but the recipe says 1/2 cup. Can you clarify which it is?
1/2 cup (1 stick of butter). Thanks!
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!
I’ve been making this exact recipe with Greek yogurt for years. Love it!
Awesome! :)
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.
I doubled the recipe thinking I would get at least 4 small loaves. I still only got 3. Not sure this recipe is correct????
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!
Glad you enjoyed it, Lynette! It’s our favorite, too!
This has my name written ALL over it!
I’ve made this so many times- SO GOOD.
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.
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?
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!