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Sour Cream Banana Bread

Sour Cream Banana Bread Recipe

This Sour Cream Banana Bread Recipe is the perfect blend of moist texture, rich flavor, and balanced sweetness. The secret ingredient—sour cream—makes the bread extra soft, ensuring a tender crumb and deliciously rich taste. Made with ripe bananas, butter, eggs, and vanilla, this classic recipe is easy to follow and can be customized with chocolate chips, nuts, or cinnamon for added flavor.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Course Breakfast
Cuisine American cuisine
Servings 10 people
Calories 2000 kcal

Equipment

  • Mixing bowls One large and one medium for mixing wet and dry ingredients.
  • Whisk or Hand Mixer For beating eggs and combining ingredients smoothly.
  • Spatula or Wooden Spoon To fold the ingredients gently without overmixing.
  • Measuring cups and spoons For accurate ingredient measurements.

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • Mix flour, baking soda, salt, and cinnamon in a bowl. In another bowl, whisk bananas, sour cream, butter, sugar, eggs, and vanilla.
  • Combine wet and dry ingredients, stirring gently until just mixed (don’t overmix).
  • Pour batter into the loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack before slicing. 🍌😊

Notes

  • Use Overripe Bananas – The darker and spottier, the better! Overripe bananas add natural sweetness and extra moisture.
  • Don't Overmix the Batter – Stir until just combined to keep the bread soft and tender. Overmixing can make it dense.
  • Room Temperature Ingredients – Using eggs, butter, and sour cream at room temperature helps the batter mix smoothly.
  • Test for Doneness – Insert a toothpick into the center; if it comes out clean or with a few crumbs, it's ready.
  • Let It Cool Before Slicing – Allow the bread to rest for at least 10 minutes in the pan, then cool completely on a wire rack for the best texture.
  • Storage Tips – Keep at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months. Wrap tightly to prevent drying out.
  • Customize with Add-ins – Try chocolate chips, walnuts, pecans, or a sprinkle of cinnamon for extra flavor.
Keyword Sour Cream Banana Bread Recipe