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5 from 1 vote

Sour Cream Banana Bread

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!
Prep Time10 mins
Cook Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, bananas, sour cream banana bread
Servings: 8
Calories: 413kcal
Author: Kasey Schwartz


  • 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.


Calories: 413kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 430mg | Potassium: 83mg | Fiber: 1g | Sugar: 39g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg