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.
Bread is moist, but not great flavor. I used 4 very ripe (black skin) bananas and followed the recipe to a T. I’ll try it one more time and add some banana extract to the recipe…otherwise it was kind of meh!
Someone asked if brown sugar and be used instead of white sugar. Would it make a big difference? I’ve written this recipe fown and I’m going to make it. I’ve read all the comments and it sounds like it’s a winner.
This is the best banana bread. I substitute a cup of Yoplait vanilla yogurt for the sour cream. Super moist. II make this into big or small muffins, use a s brownie or oval pan(glass) a top with coconut, chocolate chips, and nuts. It is super moist and not dense like some recipes. Its texture is similar to carrot cake. Thicker yogurt (Greek ) doesn’t work well for the recipe. My version gives the recipe protein and calcium equivalent to 1 cup of yogurt .
SO Delicious!! I made two loaves exactly according to the recipe and they are perfect! So moist and yummy! I added chopped walnuts and used 5 bananas. This will be my forever banana bread recipe from now on!
Wow! I never knew banana bread could be this moist and delicious. Definitely replacing this with my mom’s recipe (sorry, mom!)
I have made several batches of this banana bread as gifts for Christmas 🎄 I followed the recipe exactly as stated. Absolutely delicious and so Moist . I thank you so much for this recipe.
I’ve been making this banana bread since 2021. I always make 2 batches at a time, so I have 1 or 2 to give away and I keep 1 with chocolate chips for my wife and the other with walnuts for myself. It freezes excellent! I use greek yogurt instead of sour cream. I mix a little lemon juice and let it sour slightly, by the time it needs to be added I just stir it in.
CAN I USE BROWN SUGAR?
I always use Splenda instead of sugar and it turns out delicious… nobody even knows!
To the diabetic: I almost always sub with Splenda and use either half whole wheat flour or almond flour and it is DELICIOUS! try using half almond flour for even healthier, less carbs bread! 😋