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This sour cream banana bread recipe is sweet, lusciously moist and tender! This secret ingredient makes the perfect loaf.

Sour Cream Banana Bread

There are so many ways to make a good banana bread, but this one has stolen our hearts. Try this Sour Cream Banana Bread recipe! Adding a bit of this rich, creamy dairy product makes a lusciously moist, tender texture to this popular sweet bread. It’s great for using up the bottom of a sour cream container, or adding a lift to the loaf you’ve got planned for those bananas browning on your counter. Ready to get started?

Ingredients in sour cream banana bread

This sour cream banana bread recipe is similar to a traditional banana bread: using sour cream doesn’t mean you can leave out any of the standard cast of characters. You’ll use the same amount of oil or butter, but the sour cream adds even further richness and moistness to the texture. Here’s what you’ll need for this recipe:

  • Very ripe bananas
  • Neutral oil or melted butter
  • Granulated sugar
  • Eggs
  • Sour cream
  • Vanilla extract
  • All purpose flour
  • Baking soda
  • Cinnamon
  • Ginger
  • Kosher salt
Sour cream banana bread recipe

Tips for baking sour cream banana bread

This sour cream banana bread is similar to most standard quick bread recipes. Here are a few notes on the process:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Use very ripe bananas. The riper and blacker, the better! The ripeness of the bananas is key to the texture: the sour cream can’t make up for it, either.
  • Top with turbinado (raw) sugar for a crunchy topping. To us, banana bread is just not right without a crunchy, sugar-coated topping.

Mix-ins and variations

Want to mix up your banana bread recipe with sour cream? Add some mix-ins! Take this bread to new heights with some of the following:

  • Toasted nuts: Add ¾ cup chopped toasted walnuts for banana nut bread.
  • Chocolate chips: Add ¾ cup semi sweet or bittersweet chocolate chips (reserving a bit for the top).
  • Blueberries: Add 1 ½ cups blueberries into the batter, saving out ¼ cup for topping. Add aluminum foil to the top of the bread at 45 minutes.

What else do you like in your banana bread? Let us know in the comments below!

Banana bread with sour cream

Storage info for sour cream banana bread

This sour cream banana bread holds up well over time, like the typical quick bread! Here’s what to know about storing banana bread with sour cream:

  • Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: The bread lasts 10 days in the refrigerator.
  • Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.

More banana bread recipes

There’s a banana bread variation for every eater! Here are a few more banana bread recipes we’d recommend:

This sour cream banana bread recipe is…

Vegetarian.

Print
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Sour Cream Banana Bread

Sour Cream Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x

Description

This sour cream banana bread recipe is sweet, lusciously moist and tender! This secret ingredient makes the perfect loaf.


Ingredients

Scale
  • 1 ¼ cups mashed ripe bananas (2 very large or 4 medium bananas)
  • ½ cup neutral oil or melted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon kosher salt
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 375°F.
  2. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cups. Whisk in the oil, sugar, eggs, sour cream, and vanilla extract.
  3. In a separate bowl, mix the flour, baking soda, cinnamon, ginger and kosher salt. Pour the wet ingredients into the dry ingredients and gently stir together with a spatula until just combined. 
  4. Bake: Pour the batter into the loaf pan and top with the turbinado sugar. Bake about 55 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. 
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Quick Bread
  • Method: Baked
  • Cuisine: Banana Bread
  • Diet: Vegetarian

Keywords: Sour cream banana bread, banana bread with sour cream, banana bread recipe with sour cream, sour cream banana bread recipe, banana bread sour cream

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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