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...
Can I substitute for eggs, if so what would be the best option?
I haven’t tried substituting eggs in this recipe. Sorry!
Very good. Doubled the receipe but did not double the sugar. Did 1 1/2 cups of sugar. Added the chocolate chips as well as dried cranberries. It made 2 9″ pans and 2 small pans. I gave a loaf to my daughter and her co- workers loved it. They said it was the best banana bread they ever had and one person asked her if I was a professional baker!
My kids LOVE that I make this recipe- they weren’t too sure of the sour cream, but they’re over it now.
Very good and moist. Doubled the recipe but decreased sugar to 1 1/2 cups. It was sweet enough. Added 2 cups of chocolate chips and 1 cup of dried cranberries. The recipe yielded 2 9″ pans and 2 small pans. The small ones were done in 45 minutes and the large one were done in 55 minutes.
I made this per instructions, but I made a praline topping for it, which took it to a whole ‘nother level.
It’s in oven now..can hardly wait
Very moist and Delicious!😋
It was good, but the texture was too delicate for me. I wasn’t sure what type of butter to use, so I used unsalted. I think salted would have been better. I wish I could give 5 stars, but the taste was a bit off.
This is the best Banana Bread you will ever make or taste in my book. I have made a fair amount of Banana breads in my time and tasted and many and this by far has the best flavor and texture. My family after tasting my bread have become converts and now all make this one after making chosen recipes for years! Do yourself a favor and make it, you won’t be sorry!!
Delicious! Our go-to recipe for banana bread!
Delicious!! I added 3/4 cup of semi chocolate chips. I also did a little less than a full cup of sugar so that it would not be too sweet.
Trying this with lakanto monkfruit sugar! Did 1/4 cup golden 1/4 cup classic added a homemade peanut butter/honey granola on top! Can’t wait for it to be done 😊
I substituted the sour cream with banana pudding. Came out great! Double the banana flavor.
Made this bread numerous times comes out the same every time ! Purrfect 5 pluse stars!!!’n
I lost the recipe that I used for years. Came upon this recipe with such positive reviews so I thought I would try it. It is wonderful! Followed recipe exactly and it took the full 55 minutes to cook but I had to tent it with foil after about 45 minutes. I couldn’t be more pleased. Thank you.
Sandy, this is the best banana bread ever. Super moist. I use plain yogurt and add toasted walnuts. I could eat the whole loaf myself . My Aunt Evie as a Iowa farm mom, told me she’s the original Reluctant Entertainer .
Awh … that is very sweet. Hello to your Aunt Evie! Glad you enjoyed the recipe.
I haven’t made it yet because I have a question. Can you substitute a baking sugar alternative like Splenda for the sugar?? I can’t wait to make this recipe!! Thanks!
Hi Leslie, I’ve never tried Spenda. Let me know if it works!
Good recipe, but the temp seems a bit high. The outside got borderline burnt by the time the inside fully cooked.
Sorry to hear that Amber. We’ve tested this recipe over and over (and read all the reviews), which makes me think it might be your oven! Anyway, I hope you enjoyed the recipe.
Excellent! Love the sour cream. I even added more (I soak my flour overnight first, and it needed a little more for that, but it still turned out well). I made a similar recipe in the past where I noted that “it seems to need a little more butter” and yours proves it. Your recipe has 33% more butter than the one I made before, and is just perfect. Since the fat gives the wonderful mouth feel I have a hard time imaging substituting apple sauce. This will be a new favorite.
Could you substitute some of the butter with olive oil or apple sauce or additional Greek yogurt? Thanks
Probably with applesauce! But I haven’t tried it, so come back and let us know! :)
The. Best. banana. bread. EVER! Just made another double batch…..will do another this weekend. (Everyone loves it.)Thank you for this recipe. I’m convinced that the sour cream is the secret ingredient!
Used Greek yogurt absolutely the best banana bread ever!
Recipe is a keeper
The best recipe hands down! I even added about 1/3 cup buttermilk and a dash of cinnamon, delicious!
By far, The Best ‘Nana Bread recipe Ever! The sour cream makes all the difference.
Do you think i can use pumpkin purée instead of banana?
I have not tried this, but I do think pumpkin would work, too!