Dessert

Sour Cream Banana Bread Recipe

Bylina moretti October 26, 2025October 26, 2025

Introduction

This sour cream banana bread is a moist and flavorful twist on the classic recipe. Using ripe bananas and a touch of sour cream creates a tender texture and rich taste that’s perfect for breakfast or a sweet snack.

The image shows a loaf of banana bread sliced into several thick pieces. The bread has a golden-brown crust with a soft, light brown inside that has small dark specks throughout, indicating mashed bananas. The slices rest on a white plate placed on a colorful cloth with red, yellow, and blue floral patterns. In the background, there is a white plate with more banana bread slices, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
¾ cup sugar
½ tsp salt
1 tsp baking soda
1 tsp baking powder
3 ripe bananas, divided
2 eggs
¾ cup sour cream
⅓ cup canola oil
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease the bottom of an 8 or 9-inch bread loaf pan and set it aside.
Step 2: In a small bowl, gently whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
Step 3: In a separate medium bowl, mash 2 of the bananas. Add the eggs, sour cream, oil, and vanilla extract, stirring until well blended.
Step 4: Stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and let it rest for 10–15 minutes. This rest helps create a nicer loaf appearance.
Step 6: Thinly slice the remaining banana and arrange the slices on top of the batter for decoration.
Step 7: Bake the bread for 55–60 minutes, until lightly browned and an internal temperature of 200 degrees F is reached.
Step 8: Allow the bread to cool slightly before slicing and serving. Enjoy!

Tips & Variations

Use very ripe bananas for the best flavor and natural sweetness.
Try adding chopped nuts or chocolate chips to the batter for extra texture.
Sour cream can be substituted with Greek yogurt for a tangy twist and added protein.

Storage

Store this banana bread in an airtight container at room temperature for up to 3 or 4 days. For longer storage, let the bread cool completely, wrap it tightly in plastic wrap, place it in an airtight container, and freeze for up to 3 months. Thaw at room temperature before serving.

How to Serve

The image shows four slices of brown, grainy bread with small dark seeds, arranged in a slight fanned shape on a gray board. Behind the slices is a full loaf of the same bread with a rough, crackled top crust. To the left of the bread, there is a small white bowl filled with light yellow spread and a wooden butter knife resting inside. A white and blue striped cloth is placed near the bowl. The surface under everything has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid extra moisture in the batter.

How can I tell when the banana bread is fully baked?

The bread is done when it is lightly browned and a toothpick inserted into the center comes out clean. Alternatively, an internal temperature around 200 degrees F indicates doneness.