This Sour Cream Banana Bread recipe is the moistest banana bread you’ll ever have! Eat it as-is for breakfast or a snack, or dress it up for an easy dessert!
Banana bread is a classic comfort food, and this easy sour cream banana bread recipe is sure to become your favorite banana bread recipe. The addition of sour cream makes the bread extra moist, while the vanilla and cinnamon give it a delicious, cozy flavor. Best of all, this recipe only takes about 10 minutes to prepare! Mash the bananas, mix the batter, pour it into pans, and your work is done.
Moist Sour Cream Banana Bread Recipe
I love that this sour cream banana bread is equally perfect as a breakfast, snack, or dessert. Talk about versatility!
You can add chocolate chips to the batter to amp up the decadence, or serve each slice warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream. Drizzle with chocolate sauce and suddenly your wholesome breakfast banana bread is an over-the-top dessert!
Oh, and I can’t forget my favorite part: when you’re baking sour cream banana bread in the oven, your kitchen will smell like bananas! (While chocolate chip cookies baking in the oven are a classic trick for realtors looking to sell a home, I think banana bread baking is even cozier!)
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
- 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
- All-purpose flour
- Kosher salt
- Ground cinnamon
- Baking soda
- Walnuts or Pecans are optional – I didn’t use them but people love them!
How to Make Sour Cream Banana Bread
Preheat your oven to 325ºF and grease two 8½” x 4½” loaf pans with butter or cooking spray.
2. Cream the Butter and Sugar
With an electric mixer, cream together the butter and sugar using the paddle attachment until they are light and fluffy. This should take about 4 to 5 minutes. Scrape the bowl as you go, then beat in the eggs one at a time. Make sure to scrape the bowl in between each addition.
3. Finish the Sour Cream Banana Bread Batter
Add the mashed bananas, sour cream, and vanilla. Mix together on medium speed. Scrape the bowl and add the dry ingredients. Beat on low speed until everything is combined. Do not over-mix!
Divide the batter between the two pans and bake for about an hour, or until a cake tester or toothpick comes out clean.
How to Store Sour Cream Banana Bread
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.
Does banana bread with sour cream need to be refrigerated?
No, sour cream banana bread doesn’t need to be stored in the refrigerator, although you can pop it in the fridge for a longer storage life.
What can you use instead of sour cream in banana bread?
If you’d like you can swap the sour cream for plain Greek yogurt—it should be unsweetened and full-fat (whole milk). This will give your banana bread a tangier flavor and also add more protein.
Can you use yellow bananas in banana bread?
Yes, you can use yellow bananas in sour cream banana bread, but your bread won’t be as sweet, nor will it have as much banana flavor.
More Classic Quick Bread Recipes
Sour Cream Banana Bread
- 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
- 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.