Banana Bread Recipe With Sour Cream

Banana bread is a timeless classic, and adding sour cream takes it to a whole new level of moist, rich perfection. This banana bread recipe with sour cream creates a tender, flavorful loaf with a soft crumb and just the right amount of sweetness. Whether you’re using up ripe bananas or baking for comfort, this recipe is easy, quick, and guaranteed to become a go-to favorite in your kitchen. No fancy tools, just a bowl, some pantry staples, and one special ingredient: sour cream.

Ingredients Of Banana Bread Recipe With Sour Cream

Why You Will Love This Banana Bread Recipe With Sour Cream

This banana bread is incredibly moist, thanks to the sour cream, which also adds a subtle tang that balances the sweetness. It’s easy to make in one bowl, freezer-friendly, and perfect for breakfast, snacks, or dessert. Plus, you can customize it with nuts, chocolate, or even a cinnamon swirl. The texture stays soft for days, making it ideal for baking ahead or gifting.

Preparation Process Of Banana Bread Recipe With Sour Cream

This recipe involves basic steps: cream the butter and sugar, add the wet ingredients, fold in the dry ones, and bake. It’s beginner-friendly and forgiving, so even new bakers can get perfect results.

Step By Step Instructions

Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Mash bananas:
In a small bowl, mash the ripe bananas until smooth and set aside.

Cream butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs and vanilla:
Beat in the eggs, one at a time, then stir in the vanilla extract and mashed bananas.

Mix in sour cream:
Add the sour cream and mix until just combined.

Add dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Add optional mix-ins:
Fold in nuts, chocolate chips, or any mix-ins if using.

Bake:
Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve:
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve?

• Warm with a pat of butter or cream cheese
• Sliced and toasted for breakfast
• As a dessert with whipped cream
• With a drizzle of honey or peanut butter
• Packed in lunchboxes or picnics

Tips & Variations

Nutrition

1. Calories: 240
2. Carbohydrates: 35g
3. Sugar: 17g
4. Protein: 4g
5. Fat: 10g
6. Saturated Fat: 6g
7. Fiber: 1g
8. Sodium: 210mg

Recipe Card

Banana Bread Recipe With Sour Cream

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

10 slices

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

240

kcal

This banana bread with sour cream is the ultimate version of a classic favorite. The sour cream makes it ultra-moist and tender, while ripe bananas add rich flavor and sweetness. With no mixer needed and just one bowl, it’s an easy, go-to recipe perfect for breakfast, snacking, or dessert. Customize with nuts or chocolate chips, or enjoy it plain—it’s delicious either way. The texture stays soft for days, and it freezes beautifully for future cravings. Whether you’re baking for your family or gifting a loaf to a friend, this banana bread never fails to impress.

Ingredients

• Ripe bananas, mashed – 3 medium

• All-purpose flour – 2 cups

• Granulated sugar – 3/4 cup

• Brown sugar – 1/4 cup

• Sour cream – 1/2 cup

• Unsalted butter, melted – 1/2 cup

• Large eggs – 2

• Baking soda – 1 teaspoon

• Vanilla extract – 1 teaspoon

• Salt – 1/2 teaspoon

• Ground cinnamon – 1/2 teaspoon (optional)

• Chopped walnuts or chocolate chips – 1/2 cup (optional)

Directions

• Preheat the oven
• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
• Mash the bananas
• In a large mixing bowl, mash the ripe bananas until smooth.
• Add wet ingredients
• Stir in the melted butter, sour cream, eggs, vanilla extract, and both sugars. Mix until well combined.
• Add dry ingredients
• Sprinkle the baking soda, salt, and cinnamon (if using) over the mixture. Then add the flour and gently mix until just combined—do not overmix.
• Fold in extras
• If using walnuts or chocolate chips, gently fold them into the batter.
• Bake the banana bread
• Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and serve
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Video

Notes

• Don’t overmix the batter—just combine until no streaks of flour remain.
• Let cool completely before slicing to avoid crumbling.
• Store in an airtight container at room temp for up to 4 days.
• Freeze slices individually for a quick grab-and-go snack.
• Great way to use up overripe bananas.

FAQs

Conclusion