best banana bread with sour cream recipe

Written ByJenny Smyth Posted on
best banana bread with sour cream recipe
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The Best best banana bread with sour cream recipe

I’ve been making this banana bread with sour cream recipe for years, and it’s always a hit with my family and friends. The combination of ripe bananas, tangy sour cream, and sweet brown sugar is a game-changer.

It’s moist, flavorful, and perfect for a quick breakfast or snack. I love that it’s a versatile recipe that can be made in under an hour, making it ideal for busy weeknights or weekend brunches.

Plus, it’s a great way to use up overripe bananas that are sitting on the counter. The secret ingredient is the sour cream, which adds a richness and tenderness to the bread that’s hard to resist.

It’s a classic recipe that never goes out of style, and I’m excited to share it with you today. When I first started making this recipe, I was surprised by how easy it was to whip up a delicious loaf of banana bread.

The technique of using room temperature ingredients and not overmixing the batter makes all the difference in creating a tender crumb and a lovely texture. Over the years, I’ve tweaked the recipe slightly to make it even better, but the core ingredients remain the same.

It’s amazing how something so simple can be so satisfying to eat.

Best Banana Bread with Sour Cream

Best Banana Bread with Sour Cream

4.9 from 826 votes

This banana bread uses sour cream to create an exceptionally moist and tender crumb. Ripe bananas and a touch of vanilla make it deeply flavorful.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Banana Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium)
1/2 cup sour cream

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4Set the dry ingredients aside while you prepare the wet mixture.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Add the mashed bananas and sour cream to the butter mixture, stirring with a spatula until just combined.
8The batter may look slightly curdled, which is normal.
9Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain.
10Do not overmix, as this can make the bread tough.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13If the top browns too quickly, tent loosely with foil after 40 minutes.
14Let the banana bread cool in the pan on a wire rack for 10 minutes.
15Then turn it out onto the rack to cool completely before slicing.
16The bread will be very tender when warm, so cooling fully ensures clean slices.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 330mg🌾Total Carbs: 46g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For best flavor, use very ripe bananas with brown spots. You can substitute plain Greek yogurt for the sour cream if desired. Store leftover bread wrapped in plastic at room temperature for up to 3 days.

Watch Video Of How Best Banana Bread with Sour Cream Works

This banana bread with sour cream recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick breakfast on-the-go.

The combination of flavors is perfectly balanced, and the addition of nuts or chocolate chips takes it to the next level.

To store leftover banana bread, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

❓ Frequently Asked Questions About Banana Bread with Sour Cream

Q: What type of bananas are best for this recipe?

A: For this recipe, you’ll want to use ripe bananas that are slightly yellow with brown spots. They should be soft to the touch but still firm enough to hold their shape when sliced. Avoid using green bananas or those that are too ripe, as they’ll give off a strong flavor and texture.

Q: Can I substitute other types of milk or cream for the sour cream?

A: While you can experiment with other milks or creams in this recipe, keep in mind that they may affect the flavor and texture of the final product. If you choose to substitute with another type of milk or cream, start with a small batch to ensure it turns out as expected.

Q: Why do you add nuts or chocolate chips to your banana bread?

A: Adding nuts or chocolate chips is completely optional but adds an extra layer of flavor and texture to the bread. You can choose your favorite type of nut – walnuts or pecans work well – or add dark chocolate chips for an indulgent treat.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this banana bread with sour cream gluten-free by substituting gluten-free all-purpose flour in place of traditional flour. Be sure to adjust the liquid content accordingly as gluten-free flours tend to absorb more moisture.

Q: How do I store leftover banana bread?

A: Store leftover banana bread at room temperature for up to three days or wrap tightly in plastic wrap and freeze for up to two months. When freezing, thaw overnight in the refrigerator before serving.

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