Banana Bread with Sour Cream Recipe

Name: Banana Bread with Sour Cream Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/2 cup sour cream; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour; 1/2 cup chopped walnuts or chocolate chips (optional)

Highlighted under: Soft Ideas

I absolutely love making this Banana Bread with Sour Cream Recipe! It’s my go-to for overripe bananas, as the sour cream adds an incredible richness and moistness that elevates the traditional loaf. Each bite is packed with flavor, and the texture is perfectly tender. This recipe has become a cherished favorite in my household, often devoured fresh from the oven. I can’t wait to share this delightful treat with you—it’s simple, satisfying, and makes the perfect accompaniment to a cup of coffee or tea.

Created by

Kendra Lawson

Last updated on 2026-01-05T22:37:34.851Z

When I first tried adding sour cream to banana bread, I was amazed at the difference it made. The bread turned out incredibly moist and flavorful, and I knew I had stumbled upon a game changer. Since that day, I’ve never gone back to plain banana bread!

The secret lies in the sour cream, which not only keeps the bread tender but also enhances the banana flavor. I also like to throw in some nuts or chocolate chips for an extra touch of delight. This banana bread always disappears quickly, and I can't wait for you to experience how delicious it is!

Why You Will Love This Recipe
Incredibly moist and tender thanks to sour cream
Intense banana flavor with the option to add nuts or chocolate
Perfect for breakfast, snacks, or dessert

Understanding the Role of Sour Cream

Sour cream plays a crucial role in this banana bread, enhancing its moistness and richness. The acidity in sour cream helps to activate the baking soda, giving the bread a light and tender crumb. It also balances the sweetness of the bananas and sugar, resulting in a well-rounded flavor profile. When using sour cream, ensure it's at room temperature to promote better integration with the other wet ingredients, which will yield a smooth batter free of lumps.

If you're in a pinch and don't have sour cream on hand, Greek yogurt is a fantastic substitute with similar texture and flavor characteristics. It will yield a slightly tangier result but still maintain the expected moistness. Just make sure to use plain, unsweetened yogurt to keep the balance of flavors intact.

Mixing Techniques for Optimal Texture

When preparing your banana bread, my tip is to mix the wet ingredients until they are smooth but avoid overmixing once the dry ingredients are added. Overmixing the batter can lead to a tough texture due to gluten formation. Stir gently until just combined; a few flour streaks are perfectly acceptable. This technique is key to achieving that tender crumb you want when slicing into your loaf.

Another vital step is to ensure your bananas are well-mashed. The more mashed they are, the more evenly they incorporate into the batter, resulting in a more uniform texture. Aim for a consistency similar to applesauce, which will help distribute the banana flavor throughout the loaf without creating large chunks.

Ingredients

For the Banana Bread

3 ripe bananas, mashed
1/2 cup sour cream
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, sour cream, softened butter, sugar, eggs, and vanilla extract. Mix well until smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, and salt.

Combine Both Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Mix-ins

If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For extra banana flavor, use overripe bananas with brown spots. You can also experiment with different mix-ins like dried fruits or cinnamon for a unique twist on this classic recipe.

Storing and Serving Suggestions

To keep your banana bread fresh, store it in an airtight container at room temperature. It should last for about 3-4 days, but if you want to keep it longer, consider freezing it. Slice the bread and wrap each piece in plastic wrap, then place it in a freezer bag. You can defrost slices individually in the microwave for a quick warm treat or leave them out at room temperature for a few hours.

This banana bread is incredibly versatile when it comes to serving. Enjoy it plain, or spread a thin layer of butter or cream cheese for an extra indulgence. It pairs wonderfully with a hot cup of coffee or tea. If you want to elevate it, try serving it alongside fresh fruits or a dollop of whipped cream on special occasions.

Troubleshooting Common Issues

If you find that your banana bread is dense or gummy, it could be due to overmixing, which can develop gluten and lead to a tough texture. Make sure to only mix until just combined after adding the dry ingredients. Another reason for denser bread could be using too many bananas, which can add excess moisture. Stick to the recipe's suggestion—three medium bananas should yield the perfect balance without compromising the loaf's structure.

Should your banana bread crack on top during baking, don’t panic; this is a common occurrence. It typically happens when the batter rises too quickly. To minimize this, try baking at a slightly lower temperature for a longer time. You can also tent the top with foil towards the end of baking to prevent over-browning while allowing the middle to bake through. Aim for a golden top and a toothpick that comes out clean from the center.

Questions About Recipes

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be a great substitute for sour cream in this recipe and will provide similar moisture.

→ Can I freeze banana bread?

Absolutely! Wrap the cooled banana bread tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

→ How can I tell when my banana bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

→ What can I do with stale banana bread?

Stale banana bread can be toasted or transformed into bread pudding for a delicious dessert.