Sour Cream Banana Bread

by Sabrina Snyder

Last Update:

12 Comments

5 from 6 votes
10 servings
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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Sour Cream Banana Bread is ultra moist, tender, and full of flavor. A foolproof, quick, sweet bread that comes together easily – Try it today!

The next time you have ripe bananas, switch up your go-to Banana Bread recipe with this ultra-moist Quick Bread. It’s just as easy and flavorful, and makes great muffins too!

Sabrina’s Sour Cream Banana Bread Recipe

Quick breads are great recipes during the busy holiday season. They are made with pantry ingredients on hand. No need to wait for them to rise, and they can be made by hand with no mixer. Making bread with bananas, squash, or even zucchini is a great way to add flavor to these easy recipes!

Recipe Card

Dinner, then Dessert

Sour Cream Banana Bread Recipe

Sour Cream Banana Bread is ultra moist, tender, and full of flavor. A foolproof, quick, sweet bread that comes together easily – Try it today!
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Banana Bread slices in stack 4x3
PrintRate

Ingredients
 

  • 1 cup ripe bananas , mashed
  • 1 cup sugar
  • 2 large eggs , at room temperature
  • 1/3 cup unsalted butter , melted
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  • Preheat oven to 350 degrees and spray a 9×5-inch loaf pan with baking spray.
  • In large bowl, stir mashed bananas, sugar, eggs, butter, vanilla, and sour cream.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Gently add dry ingredients to wet ingredients until just combined.
  • Pour into loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 275mg | Potassium: 112mg | Fiber: 1g | Sugar: 22g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

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Baker’s Notes

I love this super soft bread and theres a super easy way to step it up a bit for a special occasion. You can make a streusel for this Banana Bread with ¼ cup brown sugar, 3 tablespoons butter, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, and ½ cup pecans. Top the batter with the streusel topping or layer in the middle for a sweet surprise!

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About this Recipe

This banana bread recipe is melt-in-your-mouth soft and richer than a regular quick bread, thanks to the addition of sour cream. Baking with sour cream moistens the crumb and adds a bit of tang, an inexpensive way to add a decadent layer of flavor to all your favorite baked good recipes.

Can this be made ahead?

You can make this bread ahead of time for an easy breakfast to pull out of the freezer the night before. Thaw your banana bread overnight and heat slices in the oven for a tasty, flavorful treat in less time than it takes to brew a pot of coffee. Serve warm with butter and a dusting of cinnamon brown sugar.

Baking Tips and Tricks

Sour Cream Banana Bread is easy to adjust to what you have on hand, whether adding mix-ins or substituting ingredients. If you are out of sour cream, just swap in vanilla or plain yogurt for this bread. Add in nuts for a traditional banana bread recipe mix-in, or go vegan with flaxseed and applesauce. The possibilities are endless with a great recipe like this one as a foundation!

How to Serve and Store

  • Serve: Banana Bread can be kept at room temperature up to 4 days. Keep in a cool, dry place covered with plastic wrap or aluminum foil.
  • Store: Wrap the bread in plastic wrap or store in an airtight container and refrigerate up to 1 week.
  • Freeze: Cool completely before wrapping in plastic wrap and then aluminum foil, or place wrapped loaf in freezer-safe bag. Freeze loaf up to 6 months and thaw overnight in the refrigerator to serve.

Ideas to Serve

  • Gift: Homemade Blueberry Jam and a loaf of Sour Cream Banana Bread are an easy, delicious edible gift. You can even make it all year long! Wrap your loaf in festive plastic wrap and include our storing instructions.
  • Dessert: For a decadent fall dessert, this banana bread can be served with vanilla ice cream and a drizzle of Salted Caramel Sauce.
  • Breakfast: Serve Sour Cream Banana Bread as a hearty, healthy breakfast by topping with peanut butter and banana slices with a side of Greek yogurt.
  • Snack: Store your banana bread sliced so it’s an easy, grab-and-go snack on a busy day.

Variations

  • Chocolate Chips: Bananas and chocolate are delicious together! Gently fold in ½ cup semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips.
  • Pumpkin: Use ½ cup pumpkin puree and ¾ cup mashed banana to make Sour Cream Pumpkin Banana Bread. Add 1 tablespoon pumpkin pie spice for more fall flavor!
  • Applesauce: For a healthier banana bread, replace the butter with unsweetened applesauce. You could use cinnamon applesauce, too!
  • Sour Cream: Swap out the sour cream with Greek yogurt, plain or vanilla yogurt, or buttermilk. Save some calories with low-fat yogurt, but we don’t recommend using fat-free yogurt.
  • Dried Fruit: Fold in a ½ cup dried fruit or berries like cranberries, raisins, apples, or apricots for seasonal, fruity, sweet bursts of flavor.
  • Bundt Pan: For a Banana Bread Coffee Cake, bake in a non-stick bundt pan for 65-70 minutes, until a toothpick comes out clean. Flour and grease the bundt pan well and allow it to cool 15 minutes before inverting to remove.
  • Muffins: Spray a 12-cup muffin tin with baking spray and divide batter evenly, 2/3 full. Bake Sour Cream Banana Bread Muffins for 18-22 minutes, until golden and an inserted toothpick comes out clean.

More Quick Bread Recipes

Collage of 3 images showing stacked sliced of soft banana bread, picture of the full loaf and another picture of a mixing bowl of ingredients.

These photos were used in a previous version of this post

Banana Bread loaf cross-section on cooling rack
top-down view of Banana Bread in loaf pan
Sour Cream Banana Bread ingredients in bowl
Banana Bread Pinterest collage
Banana Bread slices in stack

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Baked 53 min after tenting it after 30 min. Texture/color better than usual recipes. Fingers crossed on taste. I think the thicker batter texture helped it bake better.

    Reply

  4. So moist and substantial! I made these as muffins, and they are surprisingly filling and rich. Off to try more of your banana recipes ?.

    Reply

  5. I love regular banana bread and I love this bread, too! I’m really not sure which one I like better as they are both so good! Great recipe! I’ll have make it often in my rotation of sweet breads!

    Reply

      1. Hello Sabrina,
        I’m interested in making your Sour Cream Banana bread and would like to know if I can substitute “apple sauce” instead of “sour cream?”

        Reply

  7. This may be the most moist banana bread ever! I loved it, this was the perfect addition to enjoy with my cup of coffee!

    Reply