This Sour Cream Banana Bread is so soft, moist, and fluffy. It's made in one bowl without a mixer, the sour cream can be substituted with greek yogurt, it's prepped in 15 minutes, and you can customize it with whatever mix-ins you'd like!
If you're having a bad day, get yourself a slice of banana bread, babe! Truly nothing compares to a warm, soft, moist piece of the most classic breakfast, brunch, lunch, treat, or snack around.
Some of my favorite banana recipes are these Banana Nutella Muffins which combine two of the best flavors of all time in one muffin, these Healthy Banana Brownies that my best friend and roomie made at least once a week in college, Banana Blueberry Oatmeal Muffins which are honestly life-changing.
Why You'll LOVE This Recipe
- Moist Texture: The sour cream (or Greek yogurt) adds tons of moisture, keeping the banana bread so dang soft and tender.
- Versatile: What I love about banana bread is that it's PERF for breakfast, brunch, lunch, tea, a snack, or even as a dessert.
- Beginner-Friendly: This recipe is made in one bowl, does not require a mixer, can be made without any special ingredients or equipment, and is prepped in 15 minutes.
- Customizable: Add nuts, chocolate chips, or a cinnamon swirl to make it your own.
Ingredient Notes
Bananas: You'll want ripe bananas for best results in this recipe. I like to use bananas that are almost brown all over. This creates a moister, sweeter bread.
Sour Cream: I use sour cream and plain Greek yogurt interchangeably in this recipe. Both create a super moist, tender bread!
All-Purpose Flour: Make sure to measure your flour properly! Either use the spoon and level method by spooning your flour into your measuring cups before using knife to sweep across the top of the cup, or use a kitchen scale to measure 210g exactly.
Step by Step Process
STEP 1: In a large bowl, whisk granulated sugar, melted butter, room temperature eggs, room temperature sour cream or Greek yogurt, mashed ripened bananas, and vanilla extract together until combined.
STEP 2: Next, pour properly-measured flour, baking soda, and salt into the mixture and whisk only until you see the flour pieces disappear into the batter.
STEP 3: Fold any mix-ins you'd like into your batter at this point using a wooden spoon or spatula.
STEP 4: Pour the batter into your prepared pan. Top the batter with additional mix-ins. Bake the bread for 45-55 minutes or until a toothpick inserted into the center of the bread comes out with barely any batter on it.
Substitutions
I absolutely hate the taste of sour cream, but I promise you don't taste it at all in this recipe. However, if you just can't shake the idea or are hoping for something on the healthier side,
You can substitue the sour cream in a 1:1 ratio with greek yogurt.
I've also used 1:1 Gluten Free Flour in this recipe with success!
Expert Tips
Super Ripe Bananas: The browner, the better! We're talking seriously spotty bananas. This creates a moist, sweet banana bread. I use bananas that are brown all over.
Don't Overmix: Mix your ingredients just until they're combined. This is especially essential when adding the dry ingredients to your wet ingredients. Keep it light on the mixing for the fluffiest bread.
Room Temp : Make sure your eggs and sour cream are at room temp. It makes everything blend together like a dream and allows for more even baking.
Toothpick Test = Essential: When you think your bread is done, poke it in the center with a toothpick. If it comes out with a few crumbs, you're golden. If it's still super gooey, give it a bit more time to work its magic!
Storing
- Before you even think about storing that loaf, make sure it's completely cooled. If you wrap it up while it's still warm, you'll trap moisture inside, and that's a recipe for a soggy mess.
- Once your banana bread is cool and ready, give it a wrap in plastic wrap or aluminum foil. The key is to keep it as airtight as possible to lock in all that dreamy moisture and keep your bread from drying out.
- If you're planning to devour that bread within 2-3 days (and let's be real, who wouldn't?), keep it on the countertop. Just make sure it's away from direct sunlight and heat.
- Okay-banana bread can go in the fridge, but only if your kitchen is super warm or if you want to keep it for up to a week. Beware! The fridge can dry out your bread, so make sure you wrap it extra tight. If you do fridge it, warm up a slice in the microwave for 10 seconds before enjoying.
- Need to store your banana bread for longer? The freezer is your bestie! Slice your bread first, then wrap each slice in plastic wrap. Pop the slices into a resealable freezer bag, squeeze out the air, and freeze away for up to 3 months. When you're ready to indulge, just let it thaw at room temp or give it a quick zap in the microwave.
Related Recipes
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Sour Cream Banana Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9x5 inch loaf
- Category: Banana, Bread
- Method: Bake
- Cuisine: American
Description
This Sour Cream Banana Bread is so soft, moist, and fluffy. It's made in one bowl without a mixer, the sour cream can be substituted with greek yogurt, it's prepped in 15 minutes, and you can customize it with whatever mix-ins you'd like!
Ingredients
- 1 cup (210g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup (120g) sour cream (or Greek yogurt), room temperature
- 2 medium ripened bananas, mashed
- 1 teaspoon vanilla extract
- 1 ½ cups (210g) all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan and line it with parchment paper for easier removal of the bread after baking and cooling.
- In a large bowl, whisk granulated sugar, melted butter, room temperature eggs, room temperature sour cream or Greek yogurt, mashed ripened bananas, and vanilla extract together until combined.
- Pour properly-measured flour, baking soda, and salt into the mixture and whisk only until you see the flour pieces disappear into the batter. Overmixing can lead to drier bread.
- Fold any mix-ins you'd like into your batter at this point using a wooden spoon. For the batch of banana bread shown in my photos, I used pecans and chocolate chips.
- Pour the batter into your prepared pan. Top the batter with additional mix-ins as toppings for a bakery-style look.
- Bake the bread for 45-55 minutes or until a toothpick inserted into the center of the bread comes out with batter crumbs or pieces on it. The toothpick should not come out fully clean, or the bread will be dry.
Notes
Substitute with Greek Yogurt: If you prefer a slightly healthier option or dislike sour cream, replace it with Greek yogurt using a 1:1 ratio.
Use Super Ripe Bananas: The browner, the better! Overripe bananas make the bread moist and sweet.
Don't Overmix: Mix just until combined, especially when adding dry ingredients, to keep your bread light and fluffy.
Mix-Ins: Add chocolate chips or chunks, walnuts, pecans, almonds, or dried fruit to the bread before transferring it to your loaf pan. I use about 1 ½- 2 cups of mix-ins total.
Toothpick Test: Check for doneness by inserting a toothpick in the center. If it comes out with a few crumbs, your bread is ready!
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Barb Maynard says
This is a fabulous recipe. I have been using the exact recipe for years and it is always a favorite.
I did want to mention your recipe calls for salted butter, but your pics show unsalted, which do you recommend? I find personally there is no difference, however, I wasn't sure which you recommend.
Elise says
Hi Barb! Thank you for the comment! I usually use unsalted butter, but mom usually uses salted 🙂 Whatever you have on hand is great!
Sarah says
I saw this recipe mentioned on stories today and the browning bananas in my fruit bowl called my name. The batter is so simple and came together easily. I used gluten free flour (my daughter has celiac) and plain Greek yogurt, and it turned out so delicious. The crumb is tender inside, and the crust has a caramelized crunch to it and together they make for a perfect bite. This one’s a keeper!
Elise says
Wow! Thank you for sharing, Sarah! I love that you enjoyed this recipe 🙂