This sour cream banana bread is a quick and easy recipe, extremely moist from the bananas and sour cream, and full of so much flavor from the sweet bananas and spices. I am certain once you try it it will quickly become your staple recipe with all those brown bananas sitting on the counter.
This sour cream banana bread is one of the most used recipes in our house. So much so that Fischer, my 12 year old, makes it by himself more than I do. It's super easy to make, no mixer required, and all staple ingredients that you usually have on hand.
For more banana recipes, try my banana carrot muffins or my brown butter banana sheet cake.
Jump to:
Why You Will Love This Recipe
- One Bowl: This recipe only needs one mixing bowl, and a spoon, spatula or whisk to combine everything. It's so easy my youngest son can make it alone.
- Perfect Use of Brown Bananas: I'm pretty sure there is never too many banana recipes because brown bananas are a staple on our kitchen counter.
- Super Moist: The texture of this banana bread is so moist from the sour cream and mashed bananas.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: This recipe calls for browned butter, but you can skip this step and melt your butter if preferred.
- Bananas: The browner the bananas, the sweeter the bread will taste.
- Sour Cream: If you prefer you can use greek yogurt, buttermilk or a mix of whatever you've got.
- Flour: I usually make this with all purpose flour, but gluten free works great. I also like to sub in ½ cup of whole wheat flour sometimes.
Step by Step Instructions
- Step 1: Mash your brown bananas in a large mixing bowl. Add in melted butter, sugar, eggs, vanilla and sour cream and whisk until all mixed together well.
- Step 2: Add flour, baking soda, salt, cinnamon and nutmeg and slowly mix, being careful not to over mix.
- Step 3: Pour the batter into prepared pan. Sprinkle with turbinado sugar or cinnamon and sugar if you'd like.
- Step 4: Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.
Expert Baking Tips
- Sometimes I use half sour cream and half buttermilk.
- ½ cup of chocolate chips or cinnamon chips is great in this recipe too!
- You can double this recipe for 2 loaves, or 4 mini loaves.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure it's not packed in there. Light and fluffy is the key.
FAQ
If your banana bread is gooey it probably needed a few extra minutes to cook. I like to stick a toothpick in to the middle where it is separating as that will usually be the doughiest part. Also make sure you bread has fully cooled before cutting into it. It will continue cooking as it rests and cools.
Yes, or I also have a brown butter chocolate chip recipe you can use.
Yes, you can make this recipe into about 14-16 muffins. Bake for 18-22 minutes.
Storing & Freezing
Sour Cream banana bread can be stored on the counter wrapped in tinfoil or in an airtight container for 3-4 days. I like to wrap mine in tinfoil because it helps the outside stay a little more crisp, instead of getting soft from a ziplock bag or container.
This bread will also freeze perfectly. Slice into individual slices and package for a quick and easy breakfast, or double the recipe and freeze a while loaf for the future.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Sour Cream Banana Bread
Ingredients
- ½ cup (113.5 g) butter melted
- 1¼ cups (250 g) granulated sugar
- 2 large eggs
- ½ cup (118.29 ml) sour cream or greek yogurt
- 1-1½ cups (225 g) mashed ripe bananas I usually just use 2 bananas and don't measure
- 2 teaspoons vanilla
- 2 cups (280 g) all purpose flour gluten free works great too
- 1 teaspoon baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ⅛ teaspoon (0.13 teaspoon) nutmeg
- turbinado sugar for sprinkling on top
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, or line with parchment paper.
- Mash your brown bananas in a large mixing bowl. Add in melted butter, sugar, eggs, vanilla and sour cream and whisk until all mixed together well.
- Add flour, baking soda, salt, cinnamon and nutmeg and slowly mix, being careful not to over mix.
- Pour the batter into prepared pan. Sprinkle with turbinado sugar or cinnamon and sugar if you'd like.
- Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.
- Allow to cool for 15-20 minutes in the pan before removing. Cutting the bread when it's too warm will result in bread that starts to fall apart.
Dayna Mattsson
I was worried about trying this because my family loves the banana bread recipe I use. But I had to try it! It’s Brooke 😉 So I did and this recipe is definitely our new favorite. I should have known it would be the best.
brooke
Yay!! I'm so glad Dayna. Its always good to have more than one banana bread recipe.
Darci
Can’t wait to try this! How would you adjust cooking temp and time for muffins?
brooke
Darci you would not need to adjust the cooking temp for muffins, and if doing regular size I would probably start watching them about 17-18 minutes and see how they look. Mini muffins would probably be about 11-12 minutes.
Lindsay
Super simple recipe and it was delicious! The turbinado sugar on top was everyone’s favorite part!
Abi Coble
This is a fabulous banana bread recipe! I have been working my way through the loaf for my breakfasts this week, and the last piece this morning was still perfectly moist and delicious! My husband told me that it was “the best banana bread he’d ever had, for not having chocolate chips in it.” 🤣
brooke
Yay, successful non-chocolate banana bread!! I'll take it. Maybe next time you need to add chocolate to take it to an even better level!
Sheila Beltran
Brooke, have you ever tried chopped walnuts or is it better to leave them out? So anxious to make this. Looks much better than mine, it's too dry no matter what I do. Thanks so much.
brooke
You could absolutely add them! My kids don't like nuts, so I rarely add them to things!
Melinda B Huish
Just made this Brooke, and it's already half gone! You are the best baker!
brooke
Yay!! Thank you Melinda!!! XO
Jamie
Delicious! The only changes I made were whole milk greek yogurt instead of sour cream, that's all I had. And I only did 1/2 c sugar, I don't like them too sweet and my bananas were very ripe! Made 2 mini loaves and a bunch of mini muffins, My 6 year old has eaten about a dozen!
Jill
This has become a weekly staple at our house. My kids love them as snacks or in their lunches for school.
brooke
My kids love them in their lunches too! Thanks Jill!
Lindsay
Love this recipe! Dropped my old recipe for this one! My one question in regards to mixing the sugar(s) it says sugars but only lists white sugar. Does it need brown sugar as well?
brooke
Sp glad you loved it! It was just a typo on my part! Only white sugar needed, thanks for catching that!!
Sandy
Our family favorite recipe for banana bread! So so good!
Babs
New fave banana bread recipe! I didn’t have sour cream, so I used buttermilk instead and still delish! Also, I doubled the recipe - but I realized I only have 8.5 x 4.5 pans. So I actually poured the batter evenly between 3 pans and cooked for 45 mins. Perfection!! Everything Brooke touches is perfection.
Shelly
The best banana bread recipe and only one you need! This is so delicious and I make it often!
Novice Baker
I’ve never made banana bread before and randomly came across this recipe. Boy am I glad I did! The recipe was easy to follow, the instructions were clear, and most importantly it tasted incredible!
I’m looking forward to trying more of your “simple” recipes before trying some of the ones that look harder to me.
Thanks from a novice baker!
brooke
Oh yay! So happy to hear that!
Brandy
My favorite banana bread recipe! I always sub out sour cream for greek yogurt and reduce my sugar just a bit. Always turns out delicious!
Becky
This banana bread was amazing. I doubled it and it overflowed my pans. I'm in Colorado so I wonder if it's high altitude? Do you have any tips with your recipes for adjusting for high altitude? Thank you!
Jennifer
This bread was so easy to make and so moist….like truly the moistest banana bread I have ever made🩷. It was upper easy to make too!! Thanks for sharing your yummy recipe!
Laura
I’ve been looking for a good banana bread recipe and this is perfect!
Denise
This bread was super moist and full of flavor! Definitely would make it again. Took little longer to bake than 60 minutes. SO DELICIOUS!!!!
Claire
Our go-to quick bread! We use it mostly for muffins and they're always a hit