Banana bread has a way of instantly making a kitchen feel like home. This version leans on sour cream for extra moisture, soft crumb, and a hint of tang that balances the sweetness. It’s simple to make, forgiving, and perfect for using up those spotty bananas on the counter.
Whether you’re baking for brunch, snacks, or to tuck into lunchboxes, this loaf delivers. A warm slice with a little butter just might become your new favorite treat.
Table of Contents
Why This Recipe Works
- Sour cream adds moisture and tenderness. The fat and acidity create a soft, velvety crumb without being heavy.
- Overripe bananas bring deep banana flavor. The more spotted and fragrant the bananas, the better the taste and texture.
- Balanced sweetness and spice. A touch of brown sugar and vanilla rounds out the flavor, while optional cinnamon adds warmth.
- One-bowl friendly. Minimal fuss, easy cleanup, and consistent results make this a go-to recipe.
- Flexible add-ins. Chocolate chips, nuts, or a cinnamon-sugar topping all work beautifully.
Ingredients
- 3 medium overripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream (full-fat for best texture)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
- Optional add-ins: 1/2–3/4 cup chocolate chips, chopped walnuts or pecans
- Optional topping: 1 tablespoon coarse sugar for a crunchy top
How to Make It
- Prep the pan and oven. Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Mix wet ingredients. In a large bowl, whisk the mashed bananas, sour cream, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
- Whisk dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon if using.
- Combine gently. Add the dry ingredients to the wet.Stir with a spatula just until no dry streaks remain. Do not overmix or the bread may turn dense.
- Fold in extras. If adding chocolate chips or nuts, fold them in now. The batter should be thick but scoopable.
- Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle with coarse sugar if you like.
- Bake. Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps set the crumb.
How to Store
- Room temperature: Wrap the cooled loaf tightly or store in an airtight container for up to 3 days. For best texture, avoid refrigerating unless your kitchen is very warm.
- Refrigerator: If needed, refrigerate for up to 1 week.Bring slices to room temperature or warm briefly before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Health Benefits
- Bananas provide potassium and fiber. They support heart health and help keep you satisfied.
- Sour cream adds calcium and protein. Full-fat versions also contribute to a satisfying mouthfeel, which can help with portion control.
- Nuts add healthy fats. If you include walnuts or pecans, you’ll get extra omega-3s and more staying power.
- Customizable sweetness. You can reduce sugar slightly or use darker brown sugar for richer flavor without increasing sweetness.
Common Mistakes to Avoid
- Using underripe bananas. Green or just-yellow bananas won’t mash well and won’t provide enough sweetness or moisture.
- Overmixing the batter. Stir just until combined to keep the crumb tender and prevent tunneling.
- Not measuring flour correctly. Spoon and level the flour to avoid packing too much into the cup, which leads to a dry loaf.
- Cutting too soon. Slicing while hot can make the loaf gummy.Let it cool at least 45–60 minutes.
- Oven temperature issues. An oven that runs hot or cool can throw off timing. Use an oven thermometer if possible.
Recipe Variations
- Chocolate Chip Banana Bread: Fold in 3/4 cup semisweet chips. Add 1 tablespoon espresso powder for a mocha twist.
- Walnut Crunch: Add 3/4 cup toasted chopped walnuts and sprinkle extra on top before baking.
- Cinnamon Swirl: Mix 1/4 cup brown sugar with 1 teaspoon cinnamon.Layer half the batter, sprinkle the mixture, then top with remaining batter. Swirl gently.
- Blueberry Banana: Fold in 1 cup fresh or frozen blueberries (no need to thaw). Toss berries with 1 teaspoon flour to help prevent sinking.
- Glazed: Whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and 1/4 teaspoon vanilla.Drizzle over cooled loaf.
- Whole Wheat Boost: Swap 1/2 cup of the all-purpose flour for white whole wheat flour and add 1 tablespoon milk if the batter looks too thick.
- Brown Butter Upgrade: Brown the butter, let it cool slightly, then use as directed for deeper, nutty flavor.
FAQ
Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat Greek yogurt for the closest texture and richness. The loaf will be slightly less tender but still moist and delicious.
How many bananas do I need?
Aim for about 1 1/2 cups mashed banana, which is usually 3 medium or 2 large bananas.
Measure by volume for best results.
Why did my banana bread sink in the middle?
This can happen if the batter was overmixed, the loaf was underbaked, or your leavening was expired. Check doneness with a toothpick and make sure your baking soda is fresh.
Can I make muffins with this batter?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
How do I know when it’s done?
Look for a golden-brown top and a toothpick that comes out clean or with a few moist crumbs from the center.
The loaf should feel set and spring back lightly when pressed.
Can I reduce the sugar?
You can reduce the total sugar by 2–4 tablespoons without affecting texture too much. Keep in mind that sugar helps with moisture and browning.
Should I use a metal or glass pan?
A light-colored metal loaf pan promotes even browning. If using glass, reduce the oven temperature by 25°F and start checking a bit earlier.
How do I ripen bananas faster?
Place bananas in a paper bag with an apple for a day or two.
For a quick fix, bake unpeeled bananas on a sheet pan at 300°F (150°C) for 15–25 minutes until black and soft, then cool before using.
Final Thoughts
Sour cream banana bread is the kind of recipe you’ll keep on repeat. It’s simple, forgiving, and always crowd-pleasing. With a soft crumb, balanced sweetness, and endless add-in options, it works for breakfast, snack time, or dessert.
Keep a few ripe bananas and a tub of sour cream on hand, and you’re never far from a warm, comforting slice.
Ingredients
Instructions
- Prep the pan and oven. Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mix wet ingredients. In a large bowl, whisk the mashed bananas, sour cream, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
- Whisk dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon if using.
- Combine gently. Add the dry ingredients to the wet. Stir with a spatula just until no dry streaks remain. Do not overmix or the bread may turn dense.
- Fold in extras. If adding chocolate chips or nuts, fold them in now. The batter should be thick but scoopable.
- Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle with coarse sugar if you like.
- Bake. Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps set the crumb.
