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Sour Cream Banana Bread

Got ripe bananas? Don’t let them go to waste! This Sour Cream Banana Bread is incredibly moist, soft, and packed with rich banana flavor. The secret ingredient—sour cream—adds unbeatable tenderness, making every slice irresistibly delicious.
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Course: Bread, Dessert
Cuisine: American
Keyword: Sour Cream Banana Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices

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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

  1. Preheat oven to 350°F (175°C).
  2. Prepare the pan – grease and flour a 9x5-inch loaf pan (or mini loaf pans).
  3. Mix wet ingredients – in a large bowl, whisk together sugar and oil. Add eggs, mashed bananas, sour cream, and vanilla, then mix well.
  4. Combine dry ingredients – add flour, baking soda, and salt. Stir until just combined.
  5. Bake – pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool – let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. 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
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