Sour Cream Banana Bread

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Make your homemade banana bread even more tender and delicious by adding in sour cream! This recipe is the best you’ll try, and you won’t be able to stop at one piece!

If you’re looking for more delicious quick bread recipes to make for the holidays, try some of my other favorites next: cream cheese banana zucchini bread, cinnamon babka, or cranberry orange bread!

Moist & Delicious Sour Cream Banana Bread

I’m not exaggerating when I say that this is some of the best banana bread I have ever had in my life. I could not stop eating it!! Banana bread is one of my favorite desserts period, so I make it all the time. Now I think this recipe is the only one I’ll use! That cup of sour cream makes it SO moist and irresistible.

Once your friends and family get a taste of this bread they’ll be begging for the recipe. Little do they know it’s one secret ingredient that makes it so tender and amazing! So, grab those overripe bananas and let’s get baking one seriously amazing loaf of banana bread.

Ingredient List

Indulge in the irresistible flavor and texture of this sour cream banana bread. This recipe yields a moist, tender, and flavorful loaf that’s perfect for any occasion! Here’s everything you’ll need to make it:

  • Vegetable Oil: Helps keep the banana bread moist and tender.
  • Granulated Sugar: So the bread is nice and sweet.
  • Eggs: Provide structure and help bind the ingredients together.
  • Mashed Bananas: Add flavor and moisture to the banana bread. Overripe bananas are best!
  • Sour Cream: The secret ingredient! This adds richness and tanginess to the banana bread.
  • Vanilla Extract: Enhances the flavor of the banana bread.
  • Flour: Gives the bread structure. All-purpose flour is just fine.
  • Baking Soda: Helps the banana bread rise.
  • Salt: To balance the sweetness.
  • Chopped Walnuts (optional, but highly recommended): For nutty flavor and the best crunch!

How to Make Banana Bread With Sour Cream

  1. Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray.
  2. In a large bowl, beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes.
  3. Beat in the mashed bananas, sour cream, and vanilla. Add in the flour, baking soda, and salt. Mix on low until just combined. Stir in the walnuts by hand, if desired.
  4. Separate the batter evenly into the two prepared pans and bake for 50-60 minutes, until a toothpick comes out clean. Let the loaves cool for 30 minutes before slicing.

Tips and Tricks

  • Save those old bananas! When you have bananas that are spotted and turning black, peel them and freeze them. When you’re ready to make banana bread, let them thaw out and mash them up.
  • Don’t over bake! This recipe should be split into two loaves in order to allow the loaves to bake through without over-baking the outside in order to bake the inside. Go just until a toothpick has a few crumbs, but no wet batter left on it when inserted into the center of the loaf.
  • You can substitute the oil for butter if you would like, but the oil is there to give the bread a more even crumb and more moisture.
  • The walnuts may be omitted completely, or substituted for chocolate chips!

Storing Leftovers

Store in an airtight container or bag at room temperature for up to 5 days. In the refrigerator it will keep for up to 8 days.

This banana bread can be frozen! Wrap the loaf or individual slices in 3-4 layers of plastic wrap and then place it in a large freezer bag. Freeze for up to 3 months. Let thaw at room temperature for a few hours or overnight.

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  • Preheat the oven to 325 degrees Fahrenheit and spray two 9×5 bread pans with pan spray.

  • In a large bowl, beat the oil and sugar together with a hand mixer until combined. Add in the eggs and beat until light and fluffy, about 2 minutes.

  • Beat in the mashed bananas, sour cream, and vanilla. Add in the flour, baking soda, and salt. Mix on low until just combined. Stir in the walnuts by hand, if desired.

  • Separate the batter evenly into the two prepared pans and bake for 50-60 minutes, until a toothpick comes out clean. Let the loaves cool for 30 minutes before slicing.

Nutrition information is automatically calculated, so should only be used as an approximation.

Published by Staff Reporter