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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Greet recipe! Lordy I’ve been making banana bread for years but live this one. I like to put chopped pecans or walnuts on top and in the batter. Blueberries are an added plus! The sour cream makes all the difference in the world!!
As I collet banana bread recipes I decided to try the sour cream version it’s great! High five me on that
I too love to always freeze a lofe I just think it’s a delicious bread that goes with everything
Even turkey and lettuce as an open face sandwich.
Thank you!
What you browned the butter! What an awesome idea! I too made this bread and it’s wonderful but know I will have to try the brown butter thank you 😊!
Best banana bread recipe I’ve ever tried. Now it’s my “go to.”
Wow!! AMAZING!!!! My mind is blown!! I’ve been cooking professionally for 16 years now and this just leaves me smiling, I can’t help it!! Neatest technique I’ve learned in awhile, definitely. Enhances the banana flavor unbelievably and the banana gold is magical!! High five on this one!!
Wow I just took you up on it. Amazing! Thanks for sharing. 🥰
Excellent recipe, the first time I made this, I made it for the next 7 weeks. I also brown my butter first.
Great recipe! I used Greek Yogurt instead of sour cream. Worked really well and super moist!
Thank you for the tip. Best flavor ever 😍
I’ve suggested this on so many sites and nobody takes me (Test Kitchen) up on the tip. Take your ripe bananas and put them in a square baking pan with peels ON,, put in a pre-heated 350 degree oven and bake them for 15 minutes then take them out and turn them over and bake another 15 minutes. The peels will be very dark and when they are cooled take the peel off and discard. There will be some juice in the bottom of your pan and don’t you dare throw it out…that’s banana gold. When your recipe calls for your bananas, put your peeled soft bananas in (I don’t pre-mash because they are so soft) and also put it your banana gold. Results will be the most decadent banana flavor you can imagine. I learned this from the PBS Test Kitchen magazine years ago.