Easy Sour Cream Banana Bread
Super easy homemade sour cream banana bread. A classic moist and flavorful banana bread recipe you’ll want to make on repeat! Enjoy for breakfast, snack or dessert!
Everyone loves a good banana bread. And let me tell you, this is hands down the absolute best banana bread recipe you’ll ever find. I spent the better part of several months working on this one. Updating, trying to things, adjusting it ever so slightly just to make it perfect – for you! And of course, because every attempt with adjustments required bananas to ripen to the exact perfect moment, as one can imagine, it took a while. Not wanting to rush the ripening phase, using them too early or too late.
It was all worth it to present to you, the absolute best and incredibly easy sour cream banana bread recipe.
Drop everything you’re doing. Either run to the store and grab some bananas to ripen to the perfect stage. OR grab those perfect banana bread quality bananas from your counter and get to baking.
You need sour cream banana bread in your life. It’s perfect moist, not too sweet and offers the perfect light hint of cinnamon. Because… cinnamon and banana pair beautifully together! That was an essential addition. I promise you, it’s necessary.
After not having a classic banana bread recipe on my site for over the last decade, I knew it was time.
No need to question what your next kitchen adventure will be. This is it. An easy, perfectly moist and delicious, sour cream banana bread. Enjoy for breakfast, snack or dessert!
Check below for troubleshooting tips, advice and how to make this super easy sour cream banana bread!
How to Make the Sour Cream Banana Bread
This sour cream banana is incredibly easy to make. This recipe requires only one bowl and 10 minutes max of hands on time. Follow the tips and recipe below for a perfectly moist and flavorful banana bread.
- After preheating your oven, great your loaf pan and line it with parchment paper, leaving overhang on at least the two long sides. If necessary, small binder clips may be used to hold the parchment paper in place prior to baking.
- Mash bananas until smooth, set aside.
- In a large bowl or stand mixer, combine ingredients as indicated in the recipe below.
- Transfer batter to prepared loaf pan, level off and remove optional binder clips.
- Bake for 70-75 minutes. Begin checking earlier to check for level of doneness.
- Cool in pan for about an hour. Use the parchment overhang to assist with removing the loaf from the pan. Transfer to a wire rack to cool completely or nearly all the way. The loaf, with parchment paper, may be placed in a gallon sized bag to continue cooling around the 2 hour mark. This step helps to trap the moisture in, while assisting with softening the exterior.
- Do not slice until fully cooled!
- Slice and enjoy. Store remaining banana bread in an airtight container for up to a week.
Check below this post for even more delicious recipes to make!
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Recipe Tips and Troubleshooting
This recipe is specifically written for a loaf pan and has not been tested in other pans. If you’re looking for other banana recipes, check these out: Banana Cake or Banana Muffins.
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
A 1lb loaf pan or roughly 9×5.
This will vary greatly depending on the thickness of your slices. This recipe will serve easily 8-12. If you want to stretch it even further, you can cut each slice in half, serving up to 16-24.
Absolutely! Cool completely and wrap well before freezing, omitting the frosting. If the frosting is desired, add it to the fully thawed loaf cake or offer it on the side.
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.
You can absolutely enjoy it earlier, but I’ve found that this loaf taste better the next day and even better the next! This allows the moisture from the inside to softened the exterior again. Plan ahead and make this the day before you want to enjoy it.
A quick tip if you make this in the morning and want to enjoy the same day: once the loaf has cooled enough to be easily handled with bare hands, it can be placed inside of a gallon sized bag with. Remove as much of the air as possible around the loaf, wrapping it partly under, but do not completely seal the bag if the loaf is still warm. It may be sealed completely when the loaf has cooled entirely. This will speed up the time for the outside to soften again.
Easy Sour Cream Banana Bread
Ingredients
- 1/2 C unsalted butter, softened
- 3/4 C granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 2 C all purpose flour
- 1 1/2 C banana, roughly 3 bananas
- 1/4 C sour cream
Instructions
- Preheat oven to 350°F.
- Lightly grease a 1lb loaf pan (9×5-inches) with baking spray. Liner prepared baking pan with parchment paper, leaving overhang on the two longest sides. Set aside.
- Mash bananas until smooth. Measure out 1 1/2 cups total. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar. Mix in one egg at a time, followed by vanilla, salt, cinnamon and baking soda. Scrape your bowl as needed. Alternate additions of flour, banana and sour cream. Mix until just combined and no streaks remain.
- Transfer batter into prepared baking pan. Use a small offset spatula to level off the top.
- Bake at 350°F. for 70-75 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Bake time may vary from one oven to the next. Begin checking around 65 minutes and continue monitoring.
- Cool in pan for roughly 60 minutes. Using the parchment overhang, carefully pull up and outwards to remove the loaf from the pan. Transfer the loaf to a wire rack to cool completely. The loaf (with parchment paper) may be placed in a gallon size bag to continue cooling after roughly the 2 hour mark out of the oven.
- When fully cooled, slice and store in an airtight container for up to a week. Banana bread may also be frozen.
Notes
