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This Sour Cream Banana Bread is extra moist, soft, and packed with sweet banana flavor thanks to ripe bananas and creamy sour cream. It’s an easy homemade quick bread that comes together in just minutes and is perfect for breakfast, an afternoon snack, or even dessert.
If you love banana recipes, be sure to try my Banana Pudding Poke Cake and Banana Cream Pie too!
Why you’ll love this sour cream banana bread recipe!
This easy banana bread is everything you want in a homemade quick bread. It’s tender, flavorful, and practically foolproof, making it a recipe you’ll come back to again and again.
- Extra Moist: Sour cream keeps every slice soft, rich, and incredibly tender.
- Easy to Make: Just mix, pour, and bake with simple pantry ingredients.
- Perfect Anytime: Enjoy it for breakfast, dessert, or an afternoon snack.
- Freezer-Friendly: Make an extra loaf now and freeze it for later.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Unsalted butter – Let this sit on the counter until it comes to room temperature.
- Granulated sugar – Sweetens the bread and helps create a tender crumb.
- Eggs – Here’s the best way to crack eggs.
- Ripe bananas – The riper, the better! Not only are they sweeter, they also have a more pronounced banana flavor.
- Sour cream – Use full-fat sour cream.
- Vanilla extract – Adds warmth and enhances the banana flavor.
- All-purpose flour – Provides the structure for the loaf.
- Ground cinnamon – Adds cozy flavor that pairs perfectly with bananas.
- Baking soda – Helps the bread rise.
- Walnuts or pecans – Optional, but add a delicious crunch.
Variations
- Add a swirl of peanut butter or Nutella before baking.
- Fold in semi-sweet or milk chocolate chips.
- Stir in shredded coconut for tropical flavor.
- Swap the sour cream for full-fat plain Greek yogurt.
- Sprinkle cinnamon sugar over the top before baking.
How to Make Sour Cream Banana Bread
- Cream the butter and sugar: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix the batter: Stir in the mashed bananas, sour cream, and vanilla.
- Add the dry ingredients: Add the flour, salt, cinnamon, and baking soda, mixing just until combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
How to Store
You can store this sour cream banana bread wrapped in aluminum foil or plastic wrap at room temperature for up to 3 days, or refrigerate it for up to a week. It can also be stored in the freezer for up to 3 months; let it thaw on the countertop before serving.
Frequently Asked Questions
No, it can be stored at room temperature for several days, but refrigeration will help it stay fresh longer.
Yes! Full-fat plain Greek yogurt works well and creates a similarly moist loaf.
Yes, but very ripe bananas produce the sweetest flavor and softest texture.
Absolutely. Wrap it well and freeze for up to 3 months.
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Sour Cream Banana Bread
Ingredients
- ⅓ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 4 medium ripe bananas mashed
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp baking soda
Instructions
- Preheat the oven to 325F. Grease two 8½” x 4½” loaf pans.
- With an electric mixer fitted with a paddle, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Scrape the bowl and add the eggs, one at a time, scraping the bowl in between each addition.
- Add the mashed banana, sour cream, and vanilla and mix on medium speed to combine. Scrape the bowl and add the dry ingredients. Mix on low to fully combine but be sure not to overmix.
- Split the batter between the two prepared loaf pans and bake for 1 hour or until a cake tester comes out clean.
Notes
- Use very ripe bananas with lots of brown spots for the sweetest flavor.
- Measure the flour correctly to keep the bread tender.
- Don’t overmix the batter or the bread may become dense.
- Let the butter and eggs come to room temperature before mixing.
- Tent the bread loosely with foil if the top browns too quickly.
- Cool the bread completely before slicing for the cleanest cuts.
- Freeze individual slices for quick breakfasts or snacks.
