If you’ve been searching for the ultimate banana bread that’s ridiculously moist, tender, and packed with flavor, you’ve found it. This banana bread recipe with sour cream is a game-changer. The sour cream is the not-so-secret secret ingredient that transforms a good banana bread into an unforgettable one, creating a rich, tender crumb that stays fresh for days.
Forget dry, crumbly loaves. The subtle tang from the sour cream perfectly balances the sweetness of the ripe bananas, while its high-fat content guarantees a melt-in-your-mouth texture. It’s simple, uses basic pantry staples, and the results are consistently perfect. Get ready to bake the best banana bread of your life!
Why This is the Best Sour Cream Banana Bread Recipe
There are countless banana bread recipes out there, but this one stands out for a few key reasons:
Unbelievably Moist Crumb: The sour cream adds a level of moisture and richness that oil or butter alone just can’t match. Every slice is dense yet soft.
Perfectly Balanced Flavor: The slight acidity and tang from the sour cream cut through the sweetness, enhancing the banana flavor without overpowering it.
Simple & Forgiving: This is a straightforward quick bread recipe. No complicated steps, just simple mixing and baking, making it perfect for bakers of all skill levels.
Stays Fresh Longer: Thanks to the extra moisture, this banana bread stays wonderfully fresh and tender on the counter for several days.
The Magic of Sour Cream in Banana Bread
So, what exactly does sour cream do in baking? It’s a powerhouse ingredient that works in three ways to create a superior loaf:
Moisture: The high fat content in full-fat sour cream adds incredible richness and moisture, resulting in a tender, never-dry texture.
Tenderness: The acidity in sour cream helps to break down the gluten strands in the flour, which prevents the bread from becoming tough. This is the key to a soft, delicate crumb.
Flavor: It adds a subtle, pleasant tang that deepens the overall flavor profile and complements the sweet bananas beautifully.
Key Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients. For the best results, make sure your butter, eggs, and sour cream are at room temperature to ensure they combine smoothly.
All the simple ingredients needed for a perfect loaf of sour cream banana bread.
All-Purpose Flour: Provides the structure for the bread.
Baking Soda: The leavening agent that reacts with the acidic sour cream to give the bread a beautiful lift.
Salt: Essential for balancing all the flavors.
Unsalted Butter: Use room temperature butter for a creamy, smooth batter.
Sugars: A mix of granulated and light brown sugar provides the perfect sweetness and moisture.
Eggs: Binds the ingredients together. Room temperature is key!
Overripe Bananas: The blacker, the better! Overripe bananas are sweeter and provide more moisture.
Sour Cream: The star ingredient! Use full-fat, room temperature sour cream for the best texture.
Vanilla Extract: Pure vanilla extract adds a wonderful warmth and depth of flavor.
How to Make Banana Bread with Sour Cream (Step-by-Step)
Making this bread is as easy as mixing and baking. Just be careful not to overmix the batter for the most tender results!
Step 1: Prep & Preheat
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside for later.
Step 3: Cream Butter & Sugars
In a large bowl using a stand mixer or a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Then, add the mashed bananas, room temperature sour cream, and vanilla extract. Mix on low speed until just combined. The batter might look a little curdled at this stage, which is perfectly normal.
Perfectly moist slices of sour cream banana bread, ready to be enjoyed.
Step 5: Combine Wet & Dry
Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just a few streaks of flour remain. Do not overmix! Overmixing develops gluten and will result in a tough, dense bread. Gently fold in any remaining flour with a spatula.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Let the banana bread cool in the pan for 10-15 minutes before using the parchment paper overhangs to transfer it to a wire rack to cool completely. Patience is key—letting it cool ensures clean slices!
Expert Tips for the Perfect Loaf
Use Very Ripe Bananas: Don’t be afraid of brown or black spots! The uglier the banana, the sweeter the bread.
Room Temperature is Crucial: Having your butter, eggs, and sour cream at room temperature allows them to emulsify into a smooth batter, which traps air and creates a finer, more tender crumb.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and lead to a dry loaf.
Don’t Overmix the Batter: This is the most important tip! Mix only until the ingredients are just combined. A few lumps are okay.
Variations and Fun Mix-Ins
This recipe is a fantastic base for customization. Gently fold in about 1 cup of your favorite mix-ins after combining the wet and dry ingredients.
Nuts: Toasted walnuts or pecans add a wonderful crunch. For a great recipe, check out this classic banana nut bread.
Spices: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Ingredient Substitutions
If you don’t have sour cream on hand, you can still achieve a wonderfully moist loaf with these substitutes.
Ingredient
Substitution
Notes
½ cup Sour Cream
½ cup Full-Fat Greek Yogurt
This is the best substitute, providing similar tang and moisture. See our banana bread recipe with yogurt (coming soon) for tips.
½ cup Sour Cream
½ cup Buttermilk
Will result in a slightly lighter, but still very tender, crumb.
Storage and Freezing Instructions
One of the best things about this banana bread is how well it keeps!
To Store: Store the completely cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days.
To Freeze: Wrap the entire loaf (or individual slices) in plastic wrap, then a layer of aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
FL Recipes
Banana Bread Recipe with Sour Cream: The Secret to an Ultra-Moist Loaf
This banana bread recipe with sour cream guarantees an ultra-moist, tender, and flavorful loaf every time. The sour cream is the secret ingredient for the richest, most delicious quick bread that stays fresh for days.
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time. Then, mix in the mashed bananas, sour cream, and vanilla extract until just combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix; a few streaks of flour are okay. Fold gently with a spatula to finish.
Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition
Calories: 285kcalProtein: 4gFat: 12gFiber: 2g
Notes
Do Not Overmix: For the most tender crumb, mix the batter only until the flour is just incorporated. Ripe Bananas are Key: Use bananas with plenty of brown spots for the best flavor and moisture. Room Temperature Ingredients: This helps the batter come together smoothly for a better texture.
Sour cream adds incredible moisture due to its high fat content and creates a very tender crumb because its acidity helps break down gluten. It also adds a slight tang that balances the sweetness of the bananas.
Yes, absolutely! Full-fat plain Greek yogurt is the best substitute. You can use it in a 1:1 ratio. It will provide a similar moisture and tangy flavor to the sour cream.
The best bananas for banana bread are very overripe—the ones with lots of brown and black spots on the peel. They are much sweeter, more aromatic, and easier to mash, which contributes more moisture and flavor to the final loaf.
The most reliable way to check for doneness is the toothpick test. Insert a wooden skewer or toothpick into the center of the loaf. It’s done when it comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time.
To keep your banana bread moist, allow it to cool completely first. Then, store it in an airtight container or wrap it tightly in plastic wrap and keep it at room temperature for up to 4 days.
We Hope You Love This Recipe!
This banana bread recipe with sour cream is a true crowd-pleaser and our go-to for using up those ripe bananas. We know it will become a favorite in your kitchen too! If you try it, please leave a comment below and let us know how it turned out. And don’t forget to save it on Pinterest for later!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
