Sour Cream Banana Bread (2024)

4.34 from 18 votes

You'll love this Sour Cream Banana Bread. It's so light and fluffy on the inside with a buttery flavor and thick sweetened crust around it. Absolutely perfect for snacking!

Recipe: $2.50 | Per Serving: $0.25 | Servings: 10 slices

🎥 Video

🥘Ingredients

Ingredient Notes:

Granulated sugar- Adding in granulated sugar will make the bread sweeter and more tender.

Ripe bananas- Use ripe bananas to make this dish more moist and flavorful. You'll want to use yellow bananas with brown spots or bananas that are already blackened, as they're the best for baking!

If you have more bananas to use check out our Peanut Butter Banana Mug Cake and Pumpkin Spice Banana Bread.

Sour cream- Adding in sour cream will give us a richer taste and a velvety smooth texture.

For specific ingredients and measurements, please see the recipe card below.

🔪 Instructions for Sour Cream Banana Bread

Step 1: Grease a 9x5 bread loaf pan and then lightly dust it with flour.

Step 2: Add your peeled ripe bananas to a large mixing bowl (Image 1).

Step 3: Mash with a fork until no large lumps remain (Image 2).

Step 4: Add in the butter/oil and sugar (Image 3).

Step 5: Whisk until incorporated (Image 4).

Step 6: Add in the eggs, sour cream, and vanilla (Image 5).

Step 7: Mix well to combine (Image 6).

Step 8: Add in the cinnamon, flour, baking soda, and salt (Image 7).

Step 9: Mix until just combined (Image 8). It's okay if it's a little lumpy.

Step 10: Pour the bread batter into the prepared loaf pan (Image 9).

Step 11: Bake for 50-60 minutes at 350 degrees F or until a toothpick comes out clean (Image 10).

Step 12: Let it cool for about 5 minutes before removing it from the pan to finish cooling on a wire rack.

👩🏻‍🍳 Storage

Homemade banana bread recipes can last up to 5 days if you keep them properly stored in an airtight container at room temperature. That said, my loaf lasted me a few hours, and that was WITH me practicing restraint, so good luck getting it to last long haha!

Can I freeze banana bread made with sour cream?

Yes, you can! After the loaf has completely cooled down, wrap it well and place it in a freezer-friendly container. Store it in the freezer for up to 3 months. To eat, simply let it thaw and then dig in!

Can I omit the sour cream?

Absolutely, just switch it out for plain Greek yogurt or leave it out completely. Note if you leave it out entirely, the end result won't be as silky smooth and rich.

How do I know if my bananas are ripe enough to use?

If your yellow bananas have black or brown spots, you're good! I like to wait until my bananas are mostly black because that's when they're the sweetest and softest. A softer banana means less work with the mashing.

Sour Cream Banana Bread

A deliciously moist and tender banana bread loaf that looks as good as it tastes. The best part- it's easy to make too!

Servings: 10 slices

Calories: 213kcal

Cost Recipe $2.50 / Serving $0.25

Nutritional Information

Serving: 2slices | Calories: 213kcal | Carbohydrates: 21.7g | Protein: 2.3g | Fat: 13.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.8g | Cholesterol: 41.2mg | Sodium: 22.7mg | Potassium: 127.1mg | Fiber: 0.8g | Sugar: 18.1g | Vitamin A: 30.5IU | Vitamin C: 2.2mg | Calcium: 25.8mg | Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.