The Best Sour Cream Banana Bread
Got ripe bananas? Don’t let them go to waste!
This Sour Cream Banana Bread is incredibly moist, soft, and rich in flavor—thanks to the secret ingredient: sour cream.
It comes together with simple pantry staples and a few ripe bananas, creating a perfectly sweet, golden-brown loaf that’s easy to make and even easier to devour.
Whether you need a cozy breakfast, a snack with your coffee, or just a way to use up bananas, this recipe is a must-try.
Oh, and did I mention? It freezes beautifully.
Bake a loaf (or two) and thank me later!
For Sour Cream Banana Bread
- Bananas – Use ripe, spotty bananas for the best natural sweetness and flavor.
- Granulated Sugar – Adds sweetness to the bread. You can reduce the sugar if your bananas are extra ripe.
- Oil – Keeps the bread moist. You can substitute part of it with applesauce or melted butter.
- Eggs – Helps bind everything together and gives structure to the bread.
- Sour Cream – The secret ingredient! It makes the banana bread super moist and tender.
- Vanilla Extract – Enhances the flavor with a warm, sweet aroma.
- All-Purpose Flour – The base of the bread. Be sure to fluff, scoop, and level when measuring.
- Baking Soda – Works as the leavening agent to help the bread rise.
- Salt – Balances the sweetness and enhances all the flavors.
Sour Cream Banana Bread
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Ingredients
- 1 cup (212g) granulated sugar (see notes for reducing sugar)
- ½ cup oil (see notes for substitutions)
- 2 eggs
- 1 cup (227g) mashed ripe bananas (about 3 bananas)
- ½ cup (113g) sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups (213g) all-purpose flour (see notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the pan – grease and flour a 9x5-inch loaf pan (or mini loaf pans).
- Mix wet ingredients – in a large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream, and vanilla, then mix well.
- Combine dry ingredients – add flour, baking soda, and salt. Stir until just combined.
- Bake – pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool – let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store – keep covered at room temperature or freeze for later.
Notes & Variations
- Sugar Reduction: Reduce sugar to ¾ cup if using very ripe bananas.
- Oil Substitutions: Replace up to half of the oil with applesauce or use melted butter.
- Flour Tips: For a healthier option, substitute up to 50% whole wheat flour. When measuring, fluff the flour, scoop, and level without packing.
- Storage: This bread freezes well—consider doubling the batch!
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 207mg | Fiber: 1g | Sugar: 19g
1. How ripe should the bananas be?
The riper, the better! You want them dark, spotty, and soft—this gives the bread its natural sweetness and moisture. If your bananas aren’t ripe yet, try baking them at 300°F for 15 minutes until the skins turn black.
2. Can I use frozen bananas?
Absolutely! Just thaw them first and drain any excess liquid before mashing. This helps keep the batter from getting too wet and ensures the bread bakes up perfectly.
3. What can I substitute for sour cream?
No sour cream? No problem! You can swap it for Greek yogurt, buttermilk, or even plain yogurt. These alternatives still give you that ultra-moist texture.
4. Why is my banana bread dense or gummy?
Overmixing is the culprit! Stir the batter just until combined—a few lumps are okay. Also, make sure you’re measuring flour correctly (fluff, scoop, and level!) and baking it long enough.
5. Can I make this ahead of time?
Yes! This banana bread stays moist for days at room temperature when wrapped well. It also freezes beautifully—just slice it, wrap it in plastic, and store it in an airtight bag for up to 3 months.
Now you’ve got all the tips for the best banana bread ever!
