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!
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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.
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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.
Hi Christi!
Thank you for the amazing recipe! I LOVE moist banana bread! The best!
If I don’t have sour cream, would I be able to use Greek yogurt instead? Just a thought 🤗 Thank you again!
Best, Julie
So glad you like it! And yes, I’ve got the Greek Yogurt Banana Bread recipe for you right here!
This the BEST banana bread I’ve ever made! Thank you! I used self rising flour and it rose beautifully. Use a pan underneath if you do!
Probably the best banana bread I’ve ever made! I did add pecans and chocolate chips.
Can I use self rising flour?
I have not tested it with self rising flour so I can’t advise on any adjustments you’d need to make. If you typically swap it for all purpose, along with adjusting the leavening agents, I’d imagine it would work here as well.
Yes! Put it on a cookie sheet bc it will rise!
Hi Christi- I wanted to say I don’t love bananas at all, but I LOVE your banana bread recipe. It’s the only one I use, and it comes out great. Thank you! I’ll never it a regular banana, but this bread is perfection!
Xo cheryl
Ah, Cheryl – I love this! Truth be told I don’t really enjoy bananas myself – until they are baked into something! I’m so glad you like this recipe!
Great recipe! I had both sour cream and way over ripe bananas to use and this came out perfectly. Better than my long time favorite banana bread recipe which uses buttermilk. Thank you for sharing.
How many cups of bananas are you talking about?
As mentioned, four large bananas for five small. No need to measuring cup it for this – just something extra to clean.
I have tried a few recepies for Bananna Bread. This is the best. So moist and light. This recepie is a keeper.
Please provide measurements by mass. Most of the world doesn’t use “cups” as a measuring unit. Yes, I can look up the conversions, but it would be better for all bakers to have the ingredients listed in grams.
Hi T, thanks for stopping by! This simple, forgiving and highly rated quick bread recipe doesn’t require the precision that say making sourdough would. “Cups” work just fine – well better than fine if you read the reviews! And while you are correct that a large part of the world uses metric, I’m based in America – as you appear to be as well based on your IP address – and as Im sure you know cups are the most common tool for home cooks and bakers here. If you need a set any grocery store, Target or Walmart has them for a few dollars, or I’d be happy to send you some! Have a great day!
Not for me I use cups, perhaps listing the ingredients in both Cups and grams.
What world are you in just asking
Very very good