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
Wow this banana bread came out amazing. My cooking time was about 45 mins though (convection oven). Thank you so much for this recipe!
Ryan Jacobson says
I’ve tried at least 8 banana bread recipes over the years. It’s my daughter’s favorite. THIS IS THE BEST! I always use a small amount of cardamom (about 1/2 tsp) for a basic banana bread and it could use a pumpkin spice or apple pie spice when you want more kick, but with the cardamom, I think it’s classic and better than Starbucks. I use a copper bundt pan and cooked about 50 minutes until deep golden to light brown. I skip mashing with a fork and just smash with my hands after I peel the bananas. For my lactose intolerant family, I found lactose free sour cream, as we can tolerate a little butter. I heard Earth’s Best is a good non dairy butter for baking. THANK YOU! This is a keeper!
Christi Johnstone says
I’m so glad you like it!
Jody says
Love this vey moist with sour cream!
Donna Ketcher says
This i the best!!! The last recipe I used was terrible. The whole thing soured on the third day.
Barbara Bond says
My husband loves this recipe. He handed out some slices to his fellow workers and they loved it aswell.🥰 i did add a tsp of allspice tho 🤣I like the spice flavor!! I’ll continue to use this recipe..ohh and I like the 2 loaf pans. Surprised 😋😍
Anonymous says
Good stuff.
Elaine says
How many chocolate chips? I think I’ll try one with and one without, since it’s two loaf pans. Thanks for the tip
Sherron says
I made this recipe a few times. Instead of adding sour cream I added vanilla Greek yogurt and fresh blueberries. Delicious
Mary says
I made yesterday – why is mine so dark? Followed recipe and time
Christi Johnstone says
Do you have an oven thermometer? Could be that your oven runs hot (this is incredibly common), could be where the rack was placed, could be the pan you used, heck, could be impacted by the weather. There are a lot of factors we could troubleshoot with more info.
Carm says
This is the best banana bread recipe I’ve tried. It’s easy and quick to put together, I added l chocolate chips to it and it was amazing! Moist and delicious! This recipe is a keeper. Thanks for sharing.