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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slices of sour cream banana bread on a cutting board.

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.

thick slices of banana bread with sour cream.

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.
ingredients on a counter.

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.

a loaf pan lined with parchment paper.

Step 2

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

a bowl with dry ingredients being whisked.

Step 3

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

coconut sugar and oil being mixed together in a bowl.

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!

bananas being mashed in a bowl.

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.

walnuts being folded in to banana bread batter.

Baking steps

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

banana bread batter in a loaf pan.

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.

freshly baked sour cream banana bread in a loaf pan.

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!
freshly sliced sour cream banana bread.

FAQS

How do I prevent my banana bread from sinking in the middle?

Avoid overmixing the batter, as it can lead to a denser and sunken loaf. Also, make sure your baking soda is fresh and hasn’t expired, as these leavening agents help the bread rise.

How do I know when my banana bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs clinging to it, the bread is done. Avoid overbaking to keep the bread moist.

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

sour cream banana bread on a cutting board.

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**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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slices of banana bread with sour cream on a cutting board.

Banana Bread with Sour Cream

Sharon Rhodes
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!
4.94 from 16 votes
Prep Time 15 minutes
Cook Time 45 minutes
Rest 25 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8
Calories 349 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350°. Lightly grease a loaf pan, line it with parchment paper, and set it aside.
  • Add the flour, baking soda, and salt to a mixing bowl and whisk it to combine. Set this bowl aside.
  • In a separate large mixing bowl, stir together the coconut sugar and coconut oil.
  • Add the eggs and vanilla to the sugar and oil mixture and mix well. Pour this mixture into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
  • In another bowl, mash the bananas.
  • Gently stir the bananas and sour cream into the batter. Fold in the walnuts, if using.
  • Pour the batter into the prepared loaf pan. Bake for 1 hour. Check that a toothpick comes out clean.
  • Cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.

Video

Notes

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

Nutrition

Calories: 349kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 44mgSodium: 193mgPotassium: 301mgFiber: 2gSugar: 18gVitamin A: 130IUVitamin C: 3.9mgCalcium: 56mgIron: 2mg
Keyword banana bread with sour cream
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19 Comments

  1. 5 stars
    I love baking with sour cream but have never used to make banana bread until now. This is the best ever moist banana bread I have baked. So delicious and loved using the coconut oil as well.

  2. 5 stars
    I love this recipe so much! The sour cream adds such nice moisture to what is already a delish banana bread – just add chocolate chips and thank me later!

  3. 5 stars
    The sour cream really makes this a standout recipe! Everyone loved that they were made with spelt.

  4. 5 stars
    Such a classic banana bread but with a better texture. Maybe its the sour cream that made it nicer? But I love the walnuts in it. So crunchy and savory.

  5. 5 stars
    This was so moist and delicious. I prefer to use coconut oil instead of butter in baking so I like that this recipe is uses it.

  6. 5 stars
    I think this is my new fav banana bread. It’s so moist and filled with banana flavor and the sour cream gives it so much more depth! Great recipe!

  7. 5 stars
    So delicious and moist banana bread, thanks to the sour cream. I’ll make this recipe again.

  8. 5 stars
    I love that these use sour cream rather than Greek yogurt or buttermilk. It’s a fun twist!

  9. 5 stars
    Yum! I love that I have this in the mornings ready to go for brekky. This is now in my weekly rotation.

  10. Sharon, banana bread is one of my all time favorite breads to make. I still remember the first time I made banana bread for my kids and they were as happy as can be. Every time the see some browning bananas on the counter they ask if I will be making banana bread. 😀 I love your recipe. I’m trying to use more coconut oil, so I’m excited to give this a try. Pinning!

    1. Thanks Cindy! I know what you mean about the brown banana cravings. 😉 I found the coconut oil translated perfectly in this banana bread. I’m trying to use it more instead of butter also. Have a great weekend! 🙂

  11. I love what sour cream does to cake so I can imagine it makes banana bread delicious! Looks yum-my. 😉

  12. I’ve never tried putting sour cream in banana bread, but now I must! Those flavors sound awesome.

4.94 from 16 votes (5 ratings without comment)

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