Banana Bread with Sour Cream

Want the perfect way to use those ripe bananas? Look no further than this deliciously moist banana bread, with a secret ingredient to take it to the next level. With its melt-in-your-mouth texture, this Banana Bread with Sour Cream is sure to be a hit!

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Why we love this recipe

Who doesn’t love a big thick slice of warm banana nut bread? Especially when it is super moist and cake-like from the rich and luscious sour cream. Adding the sour cream creates a soft and velvety texture and is a delicious twist on the classic.

Ingredients 

• flour – we use spelt flour but unbleached all-purpose flour also works fantastic
• baking soda – this helps the bread to rise and makes a lovely dark crust
• fine sea salt – a must for baking as it will bring out the flavor in the other ingredients
• cinnamon – for a warm and cozy vibe. Nutmeg is another option.
• coconut sugar – lends a lovely caramel-like taste. You can substitute any granular sugar here.
• coconut oil – melted butter will also work.
• eggs – a binder that also adds a rich taste.
• vanilla extract – adds that classic flavor to baked goods.
• bananas – the browner the better for optimum sweetness. Aim for ripe or overripe bananas.
• sour cream – my secret ingredient for super moist banana bread. You can use plain Greek yogurt as a substitute.  
• walnuts – optional but adds a nice crunch for texture. Use any nuts you like.

Equipment

• standard loaf pan –  a standard 9×5 loaf pan provides the ideal dimensions for even baking and heat distribution
• unbleached parchment paper –  this makes for worry-free baking with no sticking. It is so much easier to remove the loaf from the pan when using parchment. Plus the added bonus of easier cleanup!
• mixing bowls – you will need 3 mixing bowls for this recipe.

Instructions

Step 1

Start by preheating the oven to 350. Then lightly grease a loaf pan and line it with parchment paper. I like to do both so clean-up is easy and nothing sticks to the pan.

Step 2

Next, whisk the dry ingredients together in a mixing bowl. Set the bowl aside.

Step 3

Then add the coconut sugar and coconut oil to a separate large mixing bowl. Mix it together to combine.

Step 4

Stir in the eggs and vanilla and mix until again. Add the flour mixture and stir again until everything is incorporated.

Step 5

In another bowl, mash the bananas. Using a potato masher makes this job super easy!

Step 5

Finally, add the sour cream to the mashed bananas and gently mix them into the flour and coconut sugar mixture. Lastly, fold in the walnuts, if using.

Baking steps

Pour the batter into the prepared loaf tin and pop it into the preheated oven to bake.

Check with a toothpick at the one-hour mark to see if it comes out clean. If there are no crumbs take the loaf out of the oven. Let it cool in the pan for 10 minutes, then transfer the banana bread to a cooling rack to cool completely.

Expert tip

To achieve an extra moist and flavorful loaf, use overripe bananas with deep brown spots. Their natural sweetness and soft texture will elevate the taste and ensure a moist crumb. They are also so much easier to mash!

Recipe variations

• Adding nuts, such as walnuts or pecans, can provide extra texture and flavor. You can also add dried fruit to enhance the taste.
• Add a cup of chocolate chips to the batter. The combination of chocolate and bananas is always a crowd-pleaser!

FAQS

Storing and freezing 

Banana bread is best enjoyed within 2-3 days after baking. To keep it fresh, store it in an airtight container at room temperature. After that, transfer the container to the refrigerator.

This recipe also freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. Thaw the bread at room temperature. 

More banana recipes you’ll enjoy

**This recipe was originally posted on May 7, 2014, and updated on May 4, 2023.**

If you’ve tried this Sour Cream Banana Bread recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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