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.
Hello. I would like to try this recipe in muffin liners. Any suggestions on temperature or cook time ? Also I was wondering if I could use vegetable oil if I run out of butter. Thank you so much for this recipe ☺️
I have only tested the recipe as shown with butter, so I can’t speak to how that substitution would work. I also have Banana Bread Muffins on my website that might fit what you are looking for, and give you some better ideas on bake time and temp. If you put “banana” into the search here on the site, it should come right up.
I added mini chocolate chips, walnut pieces, pumpkin pie spice & butter extract in addition to vanilla. Also used a bundt pan…DELICIOUS recipe I will use again & again
Do I have to add baking powder?
No, just the baking soda as called for in the recipe.
Soooo good my new favorite recipe. I used pumpkin pie spice. Just like all the flavors. Thank you so much for posting it.
Do you think this would still come out OK if I used vegan sour cream? For a dairy free version.
I’ve never used vegan sour cream in anything so chances are that if you have experience using it, you’d have a better idea of how it works in recipes. Good luck.
Very moist bread, perfect banana flavor! I think I’d toast the walnuts for extra depth of flavor (personal preference). This will likely become my go-to banana bread 🙂
made it for my son in law and he says it was the best he’s ever had!!! (I didn’t tell him I used and avacado as well as applesauce cuz I only had two bananas! ha!) thanks for the recipe.
I always use to make my Grandmother’s recipe but I like to switch it up once in awhile! This is our new favorite banana bread recipe. Simply delicious. Thank you so much.
Real great recipe. I just left off the cinnamon
The BEST!!! Thanks for this great recipe! My family loved it 🙂 Perfectly moist, with a wonderful taste. I tented, then covered my loaf pans with foil at 45 minutes into baking. Kept the edges and top from getting too brown. NOT due to a fault with this recipe, just something that tends to happen while baking loaves. This recipe is will replace all of the banana bread recipes, that I have. Just YUMMY!