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Sour Cream Banana Bread

Sour cream banana bread with a tender, extra-moist crumb and a deeply golden, slightly glossy top. Sour cream keeps the loaf soft for days while bananas add sweet banana flavor.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf batter
  • 3 ripe bananas Mash until mostly smooth.
  • 0.5 cup butter Soften to room temperature.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream Use room temperature for smoother mixing.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract.
Mix batter
  1. Stir in the mashed bananas and sour cream until fully combined.
  2. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—do not overmix.
Bake and cool
  1. Pour the batter into the prepared pan and bake for 60–70 minutes, until the top is deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes before turning out to finish cooling.

Notes

Pro tip: for the most tender crumb, mash bananas thoroughly and use room-temperature sour cream so the batter stays smooth. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a lighter option, use 1:1 reduced-fat sour cream (flavor stays tangy, texture remains tender).