This recipe for moist banana bread with sour cream almost melts in your mouth. It’s definitely a banana bread that stands out from the crowd!
Does the world need another banana bread recipe? I say, yes. . .when it’s one as delicious as this! If you’re on the quest to find the most moist banana bread recipe, it’s time to call off the search.
Reasons To Make This Banana Bread:
- It’s moist, delicious and packed with great banana flavor.
- If you have ripe bananas sitting on your counter, this is the best way to put them to great use.
- This recipe is flexible, you can add walnuts, pecans or chocolate chips if you like.
- We love how this bread freezes wonderfully, I always freeze a loaf.
- It makes a fantastic grab and go breakfast or snack.
Banana Bread Recipe with Sour Cream
This is by far the moistest, butteriest banana bread recipe I’ve tried. And believe me, I’ve made a LOT of banana bread over the years.
Betty Crocker Banana Bread was one of the first banana breads I baked after getting married and it’s been a staple for years. When I’m craving some chocolate with my banana, I reach for my Chocolate Chip Banana Bread recipe or these Chocolate Banana Muffins.
I like few things more than discovering a new delicious banana bread recipe! Banana bread is one of those “perfect any time” foods. It never goes out of season and almost no one will turn down a slice.
While I’ve used sour cream in baking plenty of times before, I don’t think I’ve ever tried a banana bread recipe with this much sour cream.
The results were spectacular! This recipe is now on my short list for favorite-ever banana bread recipes, so I knew it was too good to keep all to myself.
Moist Banana Bread Recipe with Sour Cream
Some banana bread recipes have the tendency to dry out a few days after baking. Not so with this recipe!
This banana bread is ultra moist and almost buttery in its texture–and it stayed just as moist even the next day. The Banana Bread recipe with sour cream below makes two perfect loaves of moist banana heaven. Eat one right away then freeze the other for later!
How to Make the Best Banana Bread
Like I mentioned earlier, I’m a little nuts for banana bread. It’s one of my favorite things to bake!
Since I’ve made what feels like thousands of loaves over the years, I’ve discovered a few tips and tricks for making the very best moist banana bread every time:
- Use very ripe bananas. I’m talking over ripe, with lots of brown spots! You just can’t get the same results from yellow bananas. . . and please don’t try mashing green under ripe bananas for this recipe. They’ll be harder to mash and the bread won’t taste as good.
- Speaking of mashing, make sure to mash the bananas in a separate bowl before beginning the recipe. A potato masher or heavy fork both work well.
- Don’t over mix! For soft moist banana bread, mix the dry ingredients gently into the wet just until everything is combined.
Looking for a great banana muffin recipe? Try these Butterscotch Banana Muffins and these Banana Bread Muffins next.
Banana Bread With Sour Cream
Unbelievably moist banana bread with sour cream makes a tempting breakfast, snack or party food.
Make sure to also try my Banana Nut Bread recipe. Enjoy!
Standard size 8.5 x 4.5 inch loaf pans work best for this recipe!
Banana Bread with Sour Cream
Ingredients
- 1/3 cup butter softened
- 1 1/4 cups white sugar
- 2 eggs
- 4 large very ripe bananas mashed
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour or white whole wheat
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts chopped optional
Instructions
- Preheat oven to 325 degrees F and generously grease two loaf pans that are approximately 8 1/2 x 4 1/2 inches in size.
- Cream butter and sugar in a large bowl. Add the eggs and mix well. Add sour cream, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the walnuts, if using.
- Divide the batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Anonymous says
Delicious! I modified things so that I didn’t need to run to the store. I replaced sour cream with 1 cup non-fat Greek yogurt. I increased the butter to 1/2 cup in order to add fat. I added 1/2 cup dark chocolate chips.
I used a glass pan and a dark pan and only needed to bake for 50 minutes.
Pat says
Absolutely delicious!
Tess says
Delicious banana bread recipe💕💕💕Will definitely bake it again.
Maryann says
I cut the recipe in half to make just 1 loaf. I used 3 smaller organic bananas at it was perfect!
Taelor says
I am so excited to try this. How long would you recommend baking in a mini loaf pan with 8 cavities (cavity size: 3.28″ x 2.5″)?
Beverly Watson says
I’m sorry Kristi, but I was very disappointed in the way my banana bread turned out today, but I’m glad it worked for you. Seeing your accompanying photo, and using the sour cream, I was REALLY excited to try this recipe. I followed your instructions in every way except I used mini chocolate chips instead of pecans. And instead of using 5 smaller pans, as you suggested, I used 4 smaller pans (7 3/8 x 3 5/8 x 2 1/4). My loaves didn’t raise at ALL! 😮 They are 1 1/4″ to 1 3/4″ high, and I was expecting them to about 3″ high. Neither did they have that typical rising, “cracked hump” that I am so accustomed to have with my banana bread, which would have made them between 3-4″ in the center of the loaf. 😢 I used the 2 tsp baking soda, per the recipe. Is that an error? Should it have been 2 tsp baking *powder*??
Anyway…. I’ll keep looking for the recipe that I was expecting to have in this one.
I can’t figure out what I did wrong, but thank you for submitting the recipe!😞
Happy baking.
Christi Johnstone says
Hi Beverly, I’m sorry that you didn’t have success with this one, but there is an issue that absolutely caught my eye in your comment. I am a bit confused on using four pans. This recipe is made for two standard size loaf pans ( 8.5 x 4.5 ), so if divided into four pans that are just slightly smaller (7 3/8 x 3 5/8 x 2 1/4), there simply isn’t enough batter to make four robust loaves of bread. For those two slightly smaller pans, you’d probably have enough batter left over to make a few muffins, or maybe a third smaller loaf. So I can’t say for certain, but based on what you wrote, my best guess is there just wasn’t enough batter in the pans. As you can see from comments, people have had great results with this recipe, so I think short of doubling the recipe, it’s just not enough batter to make four loaves. Hope that helps.
Anonymous says
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Dana says
I only have 3 small over ripe bananas. Will this recipe work or what do you tweak differently?
Anonymous says
I Used Brown Sugar instead of White its better Suger and Cooked it in 1 Big Bundt Cale Pan @ 350% F, Bread Came out Very Delicious & Moist
Ams says
I did and it was moist. 350 for an hour.