There’s something so comforting about a warm slice of homemade banana bread. Whether you enjoy it for breakfast, an afternoon snack, or a simple dessert, this Best Sour Cream Banana Bread is one of those tried-and-true recipes you’ll find yourself making again and again.
The secret ingredient? Sour cream. It adds incredible moisture and richness, creating a soft, tender loaf that stays fresh for days. Combined with sweet ripe bananas and a hint of vanilla, this banana bread bakes up perfectly every time with a beautiful golden crust and a deliciously moist center.
One of my favorite things about this recipe is how simple it is. No mixer required—just a bowl, a whisk, and a few pantry staples. It’s also the perfect way to use up those overripe bananas sitting on your counter.
Why You’ll Love This Recipe
- Incredibly moist and tender texture
- Easy, one-bowl recipe
- Great way to use ripe bananas
- Freezes beautifully
- Perfect for breakfast, snacks, or gifting
Tips for the Best Banana Bread
- The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Be careful not to overmix the batter. Stir just until the dry ingredients are incorporated for the softest loaf.
- Test for doneness by inserting a toothpick into the center. A few moist crumbs are fine, but there shouldn’t be wet batter.
- This recipe freezes wonderfully. Wrap cooled slices or the entire loaf tightly and freeze for up to 3 months.
Favorite loaf pans:
I like a ruffled ceramic one I got years ago at William Sanoma–this Amazon one is similiar and the reviews are great.
Other Great Sweet Bread Recipes:
The BEST Chocolate Chip Banana Bread
The Best Sour Cream Banana Bread
Description
If you’re looking for the perfect homemade banana bread recipe, this one is guaranteed to become a favorite.
Ingredients
- 1 cup granulated sugar (can do 3/4 cup if bananas are very ripe)
- 1/2 cup oil (can sub half with applesauce)
- 2 eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon (optional, but so good)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9×5-inch loaf pan (or 2 mini loaf pans).
- In a large bowl, mix together the sugar and oil.
- Stir in the eggs, mashed bananas, sour cream, and vanilla. Mix until well combined.
- Add the flour, cinnamon (if using), baking soda, and salt. Be careful to only stir just until the dry ingredients are moistened.
- Spread the batter evenly into the pans you have prepared.
- Bake for 50–60 minutes (25-35 minutes for mini loaves), or until a toothpick inserted in the center comes out mostly clean (a few little crumbs are fine–but no wet batter).
- Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- Store covered at room temperature or freeze for later. This bread freezes really well!
Recipe Source: From my friend Sheri
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