Sour Cream Banana Bread
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This moist, slightly tangy yummy Sour Cream Banana Bread recipe is super delicious on its own or try slathering it with some butter while the bread is still warm. It can’t be beat for banana bread snacking, breakfast, picnics and when you want to show love!
More Ripe Banana Recipes? Check out these Sour Cream Banana Bars and these 25 Delicious Recipes for Ripe Bananas for more ideas!
Why We Love This Sour Cream Banana Bread
Super moist and delicious, this Sour Cream Banana Bread is the perfect solution when you’re craving a delicious snack or breakfast! Just taste a sweet slice of this heavenly satisfaction and you’ll agree. Banana bread is super popular and has become a staple in many households.
This best banana bread recipe is super easy to make, using only 9 ingredients and it’s basically a one bowl recipe! YES! Anyone can tackle this recipe, it’s so simple, plus no electric mixer is needed!
And if you make a loaf for yourself, you should double it. It’s the perfect gift to cheer up a friend or greet a new neighbor and also awesome to send in a care package to anyone in the world.
It’s also perfect for picnics, fruit plates, entertaining, tea time, bake sales…you name it! It’s the best snacking, next to chocolate chip cookies. Chocolate chip cookies are pretty much unbeatable for smiles too!
Sour Cream Is A Unique Twist on the Classic Banana Bread
I used sour cream in this banana bread recipe as a unique twist on the classic banana bread! Sour cream gives it so much moisture, richness and a subtle tanginess that really balances out the sweetness of the bananas.
I normally use butter, buttermilk, Greek yogurt or olive oil or combinations of these in my bread recipes, like this like we used in this Pumpkin Greek Yogurt Bread! However, this time, I used sour cream (and butter) and it was amazing! Perfect ingredient to use when you need to use sour cream up!
Sour cream adds a little extra flavor to make your taste buds sing. With just a few simple ingredients and some easy-to-follow steps, you can create a delicious and decadent treat that will have your family and friends begging for more. So put on your aprons and get ready to unleash your inner baker as we dive into this sour cream banana bread recipe.
Ingredients You Need For Moist Banana Bread Recipe with Sour Cream
Bake deliciously moist bread with this Sour Cream Banana Bread recipe. The addition of sour cream creates a softer crumb and rich flavor, making every slice irresistible. Perfect for breakfast or a sweet snack, this bread is easily made with basic pantry ingredients. Try this simple recipe for a crowd-pleasing treat. Save this pin for your next baking day!
- unsalted butter, softened
- sugar
- eggs
- all-purpose flour
- baking soda
- salt
- mashed bananas, use a potato masher or a fork to mash
- sour cream
- vanilla extract
Instructions How to Make Sour Cream Banana Bread
- Preheat oven to 350 degrees.
- Grease and flour one 9-inch loaf pan.
- In a large mixing bowl, cream the butter with sugar until light and fluffy.
- Add in the eggs and mix well.
- Whisk together the flour, baking soda, and salt, then add into the butter mixture and combine together.
- Add the sour cream, mashed bananas, and vanilla and stir well to incorporate, but don’t overmix.
- Pour into prepared pan and bake for 50-60 minutes.
- Cool for 10 minutes and then turn the loaf out onto a wire rack.
How to Tell if Your Banana Bread is Done
If you’re a fan of sour cream banana bread, you know there’s nothing quite like a perfectly baked loaf. The key to achieving that ideal texture is knowing when to take it out of the oven.
Gently press the top of the bread with your fingertip. If the bread springs back, it’s good to go. Just be careful, because it will be hot! If your fingerprint leaves an indent or it bounces back slowly, pop it back in for a little longer. Your patience will be rewarded with a deliciously moist and fully baked banana bread.
Of course, there’s the toothpick method as well. Simply insert a toothpick into the middle of the bread and pull it out. A perfectly baked loaf will leave the toothpick almost clean, with just a few moist crumbs and no smudges or streaks of shiny, wet batter. With this foolproof method, you can achieve that ideal balance of moistness and texture that will have your taste buds singing.
So go forth and bake with confidence, knowing that your sour cream banana bread will be nothing short of perfection.
Store Banana Bread
Keep your delicious creation fresh for up to seven days with these simple storage tips. First, tightly wrap your bread in plastic wrap, making sure every inch is covered. Then, place it in an airtight container or storage bag. This will lock in moisture and prevent any unwanted odors from seeping in.
Your fridge is the perfect home for your beloved banana bread. Ready to enjoy anytime.
Freezing Banana Bread
First, tightly wrap your loaf of bread or slices of bread in plastic wrap and if you wish some wrap it in some aluminum foil or place in a freezer bag, making sure every inch is covered, so it doesn’t get freezer burn. Freeze banana bread in the freezer for up to a month. More than that and it may lose its’ quality and banana flavor if more than a month or so.
Thaw the frozen banana bread slices or banana bread loaf on your counter for a few hours for a full loaf to reach room temperature.
Substitutions
- 1 ½ cups all purpose flour substitute – ¾ cup whole wheat and ¾ cup all purpose flour for a mixture and some healthiness
- 1 cup sugar substitute – ½ cup sugar and ½ cup brown sugar or monk fruit sugar for a sugar-free option
- 1/2 cup sour cream substitute – ½ cup Greek yogurt
- 1/2 cup butter substitute – 1/2 cup dairy free butter substitute or ¼ cup coconut oil and ¼ cup Earth’s Balance butter
Extras OR Add-Ins to Your Banana Bread
- Add a teaspoon or two of cinnamon for some extra flavor for a delicious twist!
- Chocolate Chips – for the banana and chocolate lovers!
- Walnuts – always a fave of nuts in banana bread!
- Frost it with some yummy cream cheese frosting!
- Sub the sour cream with Greek yogurt if you don’t have sour cream on hand!
- Add a yummy cinnamon sugar crumble on top!
What I love about banana bread, is that most banana breads like this are so versatile! You could use those other options above, if you don’t have sour cream.
Also, if you’re a banana walnut person, throw in some chopped walnuts. Need some chocolate? Throw in some chocolate chips. (If you’re a apple walnut lover, you’ll love this Chunky Apple Walnut Cake too!)
Sometimes, it’s just good to just have it the good old-fashioned way, just Sour Cream Banana Bread without all the extras. Banana bread, always reminds me of mom. She made it all the time for us, especially during the summer. So it’s definitely been a family favorite of ours over the years. Hope you enjoy it!
Want Some More Summer Banana Bread Options?
- Mimi’s Honey Vanilla Banana Bread
- Perfect Chocolate Chip Banana Nut Bread
- Perfect Banana Milk Chocolate Chip Cookies
- Starbuck’s CopyCat Lemon Loaf
- Easy Double Chocolate Banana Bread
- Banana Strawberry Walnut Bread
- Chocolate Swirl Peanut Butter Lovers Banana Bread
- Tropical Bliss Pineapple Coconut Banana Bread {Gluten Free}
- Easy Banana Cream Pudding Cookies
Sour Cream Banana Bread
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas about 3
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour one 9-inch loaf pan.
- In a large bowl, cream the butter with sugar until light and fluffy.
- Add in the beaten eggs and mix well.
- Whisk together the flour, baking soda, and salt, then add into the butter mixture and combine together.
- Add the sour cream, bananas, and vanilla and stir well to incorporate, but don't overmix.
- Pour into prepared pan and bake for 50-60 minutes.
- Cool for 10 minutes and then turn the loaf out onto a rack.
Notes
SUBSTITUTIONS
- 1 ½ cups all purpose flour substitute - ¾ cup whole wheat and ¾ cup all purpose flour for a mixture and some healthiness
- 1 cup sugar substitute - ½ cup sugar and ½ cup brown sugar or monk fruit sugar for a sugar-free option
- 1/2 cup sour cream substitute - ½ cup Greek yogurt
- 1/2 cup butter substitute - 1/2 cup dairy free butter substitute or ¼ cup coconut oil and ¼ cup Earth’s Balance butter
Recipe from The Reluctant Entertainer
