Old Fashioned Banana Bread With Sour Cream
Yes, please!
Everything you need to know about how to create the best sour cream banana bread recipe is comin’ at ya!
Bananas and sour cream may seem like an odd combination, but when they are mixed together, they make the most moist sour cream bread you’ll ever eat.
Bonus: this recipe is simple and quick – easy peasy.
This sour cream banana bread recipe continues to be a fan favorite for good reason.
How can one go wrong with sugar, butter, bananas and sour cream?
HOW?!
You can’t, that’s how. #truestory
If you’ve read this banana bread post before, but haven’t yet made this quick bread: WHAT ARE YOU WAITING FOR?!
Sorry. It’s that good. For the reals. You should make it…like yesterday.
I’ll say one more thing to convince you: Without exception, everyone I know who has had this bread has immediately fallen in love with me and asked for my hand in marriage.
Wait!
I meant to say: has pointed out it’s the best banana bread they’ve ever eaten (this sentence is true. the prior one, not so much).
You can totally trust all those taste buds.
Even if you’re not a fan of bananas, you should try this moist banana bread.
Confession: I’m not a banana lover. If you see me eating one; I’m desperate or under duress.
I pretty much only eat them during training season for long runs, and only if they’re a bit on the green side and not covered with spots.
I have serious issues with those spots. TOO SOFT!
But, mash them, mix them with sugar, flour and sour cream to make banana bread and I’ll pretty much wrestle you for the last slice.
I’ve made so many different kinds of banana bread throughout my baking career.
High calorie recipes, low calorie recipes, using oil, using applesauce, with nuts, omit nuts, but until I made Sour Cream Banana Bread, I had truly never had banana bread.
Look at that crumb!
Anyone else hear angels singing?
On first bite I was a blinded convert; I was a holy rolling, sour cream thumpin’, trying to get you to see the error of your bland banana bread makin’ ways, convert.
Today, I continue my mission. Today, I offer the recipe to bring you to new life, baby.
NOTE: If you prefer a printable recipe, I have one at the end of this post.
Sour Cream Banana Bread
Yield: 1 loaf
Ingredients:
- 1/2 cup butter – room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup mashed, very ripe, bananas
- 1/2 cup full-fat sour cream
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat over to 350°.
- Cream butter and sugar until well combined.(1)
- Add vanilla. Blend well.
- Add eggs, one at a time, combining well after each.
- Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. (2)
- Add bananas and sour cream. Stir well. (3)
- Stir in nuts.
- Pour into generously buttered 9 x 5 x 3 loaf pan. (4) Bake 1 hour.
- Test for doneness by inserting toothpick into the middle of pan. If it comes out clean, the bread is done! If not, bake a few minutes more and check again. (5)
- Turn out on rack to cool.
Best Banana Bread Making Notes:
For New Bakers
(1) I typically cream the butter first and once it is light and fluffy, I add the sugar in 1/4 increments, so the sugar and butter combine with a less grainy texture.
(2) If you don’t own a sifter, you can substitute whisking the flour mixture. Pour the measured amount into a bowl and whisk until light. The point is to incorporate air for a lighter cake.
(3) This recipe calls for 1 cup of mashed bananas, but I have been known to add 1 1/2 cups. I hate to not use all my ripe bananas. It’s just sad for that one lone survivor.
(4) I have used smaller loaf pans and the texture is fine. If using smaller pans, adjust the time down by 10 or so minutes and then check doneness before taking them out of oven.
(5) The bread is done when it’s done and you bake it until it’s done. Just because a recipe calls for 30 minutes doesn’t necessarily mean yours will be done in that amount of time. Use the time given as a guideline, not a given.
Nope, this is not a banana bread light recipe. Yes, it’s the best you’ll probably ever make.
How long does banana bread last?
I laugh at this question every time I see it.
In my house, fresh banana bread is almost instantly devoured.
But, if you are less of a savage (lol) than we are, banana bread will last a a couple of days on the counter.
How to store banana bread.
I place in a glass container with a tight lid.
You could also place in a Ziplock bag.
Other options are in plastic wrap or under a cake saver.
Here’s a post I put together on storing baked goods.
Should banana bread be refrigerated?
Lots of differing thoughts on refrigerating banana bread.
I’m not a fan, as whenever you place any baked good in the fridge, you run the possibility of it having a drier texture.
Why?
A refrigerator works at keeping things cold and cold air is drying.
But, yes, you can store in fridge, but be aware of this effect.
Can you freeze banana bread?
Yes!
I actually always double this recipe and make in smaller loaves so I have some to put in the freezer for unexpected guests or to give away as gifts.
How to freeze banana bread.
Let loaves cool completely.
Wrap tightly in cling wrap (like Saran wrap), then either place in a zippered bag, pushing as much air out as possible, then seal.
Or, skip the bag and cover cling wrapped loaf in foil.
Double wrapping helps to prevent freezer burn.
How long does banana bread last in the freezer?
The Food Network advises that baked goods are good for up to two months in the freezer.
I have taken out 6 months old banana bread from the freezer and it has been delicious.
The key is wrapping properly and a constant freezer temp.
The longer in the freezer after a few months can mean a diminished quality, but I saw experiment and find what works best for you.
Pintable recipe up next:
Sour Cream Banana Bread
Sour Cream Banana Bread is moist and addictive.
Ingredients
- 1/2 cup butter – room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup mashed, very ripe, bananas
- 1/2 cup full-fat sour cream
- 1 tsp vanilla
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat over to 350°.
- Cream butter and sugar until well combined.(1)
- Add vanilla. Blend well.
- Add eggs, one at a time, combining well after each.
- Sift dry ingredients and combine with butter mixture, adding 1/2 cup at a time until mixed thoroughly. (2)
- Add bananas and sour cream. Stir well. (3)
- Stir in nuts.
- Pour into generously buttered 9x5x3 loaf pan. (4)
- Bake 1 hour.
- Test for doneness by inserting toothpick into the middle of pan. If it
comes out clean, the bread is done! If not, bake a few minutes more and
check again. (5) - Turn out on rack to cool.
Notes
For New Bakers
(1) I typically cream the butter first and once it is light and fluffy, I add the sugar in 1/4 increments, so the sugar and butter
combine with a less grainy texture.
(2) If you don’t own a sifter, you can substitute whisking the flour mixture. Pour the measured amount into
a bowl and whisk until light. The point is to incorporate air for a lighter cake.
(3) This recipe calls for 1 cup of mashed bananas, but I have been known to add 1 1/2 cups. I hate to not use all my ripe bananas. It’s
just sad for that one lone survivor.
(4) I have used smaller loaf pans and the texture is fine. If using smaller pans, adjust the time down by 10 or so minutes and then check doneness before taking them out of oven.
(5) The bread is done when it’s done and you bake it until it’s done. Just because a recipe calls for 30 minutes doesn’t necessarily mean yours will be done in that amount of time. Use the time given as a guideline, not a given.
Recommended Products
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KitchenAid 2-Piece Silicone Spatula Set with Bamboo Handles, Red -
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Checkered Chef Cooling Racks For Baking - Quarter Size - Stainless Steel Cooling Rack/Baking Rack Set of 2 - Oven Safe Wire Racks Fit Quarter Sheet Pan - Small Grid Perfect To Cool and Bake
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 563mgCarbohydrates: 50gFiber: 2gSugar: 29gProtein: 6g
Nutrition information isn’t always accurate.
~ Original Post: August 11, 2014 ~ Updated Post: February 1, 2023 ~
We try to eat as healthily as we can for the majority of the time, so Sour Cream Banana Bread gets made only once or twice a year when we’re either having guests or, Boy, Girl and Sweet E are visiting.
That way we can enjoy the decadence without over-indulging.
See? Winning all the way around!
I got your back, my babies.
Now get to baking.
As Featured on FoodGawker!
If you likes this post you may want to try these yummy quick breads too:
Beer bread
You don’t have to like beer to enjoy this quick bread. It’s light and perfect for any occasion.
Easy Pumpkin Bread
This pumpkin bread is requested often in my family. It’s perfect for the fall months and holidays that follow, but also a great bread to keep in the freezer for a quick breakfast or gift.
Zucchini Bread
I know. I KNOW! Why ruin a bread with zucchini? Well, because you’re not! It’s fantastic. Trust. Make it and you’ll find you’ve added it to your rotation!
If you are looking for OMT!’s Top 10 Recipes (with bonus pro tips!) – it’s ONE click away!
Thank y’all for coming and spending time here. I know you could be other places, reading other posts. I appreciate you!
If you try this old fashioned banana bread with sour cream and love it (how could you not?!), I hope you consider leaving a star rating.
Happy baking!