Sour Cream Banana Bread
This Sour Cream Banana Bread is incredibly soft, moist, and packed with rich banana flavor. The secret ingredient—sour cream—creates an ultra-tender crumb while adding just the right amount of richness. Whether you’re using up overripe bananas or baking for a cozy weekend breakfast, this foolproof loaf is sure to become a family favorite.
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- ½ cup sour cream
- ½ cup chopped walnuts or pecans (optional)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Add the Bananas and Sour Cream
Stir in the mashed bananas and sour cream until smooth and well combined.
Step 5: Combine the Batter
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Fold in the chopped nuts or chocolate chips, if using.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the top begins to brown too quickly, loosely tent the loaf with aluminum foil during the last 15 minutes of baking.
Step 7: Cool
Allow the banana bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy warm or at room temperature.
Storage
Room Temperature: Store tightly wrapped for up to 4 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Tips for Success
- Use very ripe bananas with plenty of brown spots for the sweetest flavor.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off.
- Mix the batter only until combined to keep the bread tender.
- Sour cream adds moisture and richness, making the loaf stay fresh longer.
- Let the bread cool completely before slicing for the cleanest cuts.
Variations
- Chocolate Chip: Fold in ½–1 cup chocolate chips.
- Nutty Banana Bread: Add chopped walnuts or pecans.
- Cinnamon Swirl: Layer the batter with a cinnamon-sugar mixture before baking.
- Streusel Topping: Sprinkle a buttery brown sugar crumble over the batter before baking.
- Healthier Version: Replace half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
Nutrition Information
Per Serving (Approximate)
- Calories: 280
- Protein: 4g
- Carbohydrates: 39g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 210mg
- Fiber: 2g
- Sugar: 20g
Nutrition information is an estimate and may vary depending on the ingredients used.