Best Ever Sour Cream Banana Bread Recipe

BySoha

There are few things as comforting as the aroma of banana bread wafting through the kitchen. This Best Ever Sour Cream Banana Bread takes that comfort to the next level with a rich, moist texture and a perfectly tender crumb. The addition of sour cream is the secret weapon that keeps every slice soft, flavorful, and bakery-quality. If you’re looking for the ultimate banana bread, this recipe is the one you’ll bake again and again.

sour cream banana bread

Ingredients List

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 cup mashed overripe bananas about 2 to 3 bananas
• ½ cup sour cream full-fat for best texture
• 1 tsp pure vanilla extract
• Optional ½ cup chopped walnuts or pecans
• Optional ½ cup chocolate chips

Step-by-Step Instructions

Step 1: Preheat and prepare

Preheat your oven to 350°F or 175°C. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix dry ingredients

In a medium bowl whisk together the flour baking soda and salt. This helps ensure the loaf bakes evenly.

Step 3: Cream butter and sugar

In a large mixing bowl cream the softened butter with sugar until light and fluffy. This step builds structure and sweetness.

Step 4: Incorporate eggs and bananas

Beat in the eggs one at a time. Add the mashed bananas vanilla extract and sour cream mixing until smooth.

Step 5: Combine wet and dry

Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the bread tender.

Step 6: Add mix-ins

Fold in nuts or chocolate chips if using. These add both texture and flavor.

Step 7: Bake

Pour the batter into the loaf pan and smooth the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and serve

Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Slice once cooled slightly and enjoy warm or at room temperature.

Cook Time

Prep Time 15 minutes
Bake Time 60 minutes
Total Time 1 hour 15 minutes

Servings

Yields 10 to 12 slices

Nutritional Information (approx. per serving)

Calories 260
Fat 11g
Protein 4g
Carbohydrates 37g
Sugar 20g
Fiber 1g

Storage Instructions

Keep banana bread wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer freshness. For extended storage wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or reheat gently before serving.

Suggestions

Add a cinnamon swirl for a fragrant twist.
Top the loaf with a sprinkle of coarse sugar before baking for a bakery-style finish.
Serve slices with a smear of butter or cream cheese for a comforting breakfast or snack.

Seasonal Relevance

Banana bread is beloved all year round. In spring and summer it makes a light afternoon snack while in autumn and winter it becomes a cozy companion to hot drinks. Its versatility makes it a timeless bake for any season.

Conclusion

This Best Ever Sour Cream Banana Bread is the definition of classic comfort elevated. The sour cream ensures a moist and tender loaf that rivals bakery versions while ripe bananas infuse natural sweetness and flavor. Whether you serve it as breakfast, a mid-day snack, or dessert, this recipe is one you’ll return to whenever you crave the ultimate banana bread experience.

Sour Cream Banana Bread
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Sour Cream Banana Bread

Recipe by Soha
Servings

10–12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

3100

kcal
Total time

1

hour 

15

minutes

This Best Ever Sour Cream Banana Bread is soft, moist, and rich in flavor. The sour cream ensures a tender crumb, while ripe bananas bring natural sweetness. Perfect for breakfast, a snack, or dessert, this bakery-style loaf will quickly become your go-to banana bread recipe.

Ingredients

  • • 1 ½ cups all-purpose flour

  • • 1 tsp baking soda

  • • ½ tsp salt

  • • ½ cup unsalted butter softened

  • • 1 cup granulated sugar

  • • 2 large eggs room temperature

  • • 1 cup mashed overripe bananas about 2 to 3 bananas

  • • ½ cup sour cream full-fat preferred

  • • 1 tsp vanilla extract

  • • Optional ½ cup chopped walnuts or pecans

  • • Optional ½ cup chocolate chips

Directions

  • Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  • In a bowl whisk together flour, baking soda, and salt.
  • In a large bowl cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, then add mashed bananas, sour cream, and vanilla.
  • Fold dry ingredients into the wet mixture until just combined.
  • Stir in nuts or chocolate chips if using.
  • Pour batter into prepared pan and bake for 55–65 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Recipe Video

Notes

  • Store at room temperature for 3 days or refrigerate up to 1 week.
  • Freeze slices individually wrapped for up to 2 months.

FAQs

Can I use Greek yogurt instead of sour cream
Yes Greek yogurt works well though it produces a slightly tangier flavor and a lighter texture.

Can I turn this recipe into muffins
Absolutely divide the batter into a muffin tin and bake at the same temperature for about 20 to 25 minutes.

Why is my banana bread dry instead of moist
Dry banana bread usually comes from overbaking or using too little fat. Make sure to measure ingredients accurately and remove the loaf from the oven as soon as a toothpick comes out clean.

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