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...
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!
Let me clarify my last post. They aren’t allergic to nuts. They have diverticulitis and avoid nuts.
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.
I love this recipe!!! Thank you so much for sharing and we all loved it so much!
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!!
Of course you can. I like to switch it up, too! :) This recipe is a good base banana bread!
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.
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.
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!
YAY! It’s our favorite, too! :)
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!
Thanks for the great tip on halving the recipe, Megan!
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!
Made it
Excellent results