This sour cream banana bread is extra soft, moist, and full of flavor thanks to one simple ingredient. It’s an easy recipe and the perfect way to use up overripe bananas.
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Moist and Tender Sour Cream Banana Bread
This recipe for sour cream banana bread is a variation of my easy banana bread recipe, packed with sweet banana flavor and the option of customizing it with mix-ins.
Made with pantry staples in just over an hour, this is the kind of quick bread that works great for breakfast, brunch, snack, and dessert! It freezes well, so if you’ve got the ingredients, I always say bake two and freeze one.
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Why You’ll Love Banana Bread with Sour Cream
- The sour cream adds moisture, a subtle tang, and a bakery-style crumb!
- Can be customized with nuts or chocolate chips, similar to banana nut bread or chocolate chip banana bread!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Wet ingredients: Butter, sugar, eggs, vanilla, extract, and sour cream. Use whichever sour cream you prefer. I prefer full-fat.
- Dry ingredients: All-purpose flour, baking powder, baking soda, and salt. We’re using both baking soda and baking powder for softness. The baking soda does a great job of working with the acid in the sour cream.
- Ripe bananas: The riper they are, the sweeter the banana bread with sour cream will be!
- Optional: Chopped walnuts or pecans for added texture.
How to Make Sour Cream Banana Bread
In a large bowl, cream the butter and sugar until light and airy, and then mix in the eggs, vanilla, and sour cream. Fold in the mashed bananas.
In a separate bowl, whisk the dry ingredients together, and then slowly add the dry ingredients to the sugar mixture and stir to combine. Fold in any mix-ins, if using.
Transfer the banana bread and sour cream batter to a your prepared loaf pan and bake in a preheated 325°F oven for 65-70 minutes until lightly browned.
Let the bread cool for 10-12 minutes before removing it from the pan to finish cooling on a wire rack. Don’t slice it while it’s still very warm, otherwise it’ll fall apart. Enjoy!
Recipe Tips
- Make 2 loaves. Use 2 8-4 loaf pans and bake for just 55 minutes.
- Top quickly browning. If the top is browning too fast, tent with foil.
- Use ripe bananas. The kind with the black spots on the skin!
- Avoid overmixing. Mix the batter just until combined or you’ll lose some of the tenderness of the crumb.
- Test for doneness. Insert a toothpick into the center of the bread. It should come out clean when it’s ready!
