Banana Bread With Sour Cream: My Favorite Moist, Family-Friendly Loaf
There are a lot of banana bread recipes out there, but this Banana Bread With Sour Cream is the one I come back to over and over again. It’s the kind of recipe that feels like comfort in a pan, the kind you pull out when the bananas on your counter have gone from spotted to “oh no, I forgot about these again.” I’ve been baking this loaf for years, and every time I do, the smell fills the house and suddenly everyone wanders into the kitchen asking when it’ll be ready.
Maybe it’s the sour cream. Maybe it’s the extra-ripe bananas. Maybe it’s the way the cinnamon warms everything up. Whatever it is, this recipe is everything I want a banana bread to be—tender, sweet, moist, and absolutely irresistible. It reminds me of old fashioned banana bread with sour cream that my mom made growing up, but it’s flexible enough for add-ins like walnuts or chocolate chips if you want to take it in a new direction.
Whether you’re after a five star recipe for banana bread with sour cream, or you just want a reliable loaf you can whip up on a busy weekend morning, you’re in the right place. Let me walk you through it.
Why I Love Using Sour Cream in Banana Bread
I’ve made a lot of banana bread in my life—healthy versions, indulgent versions, versions with yogurt or oil or applesauce. But nothing compares to the texture of moist banana bread with sour cream. Sour cream does something magical. It gives the loaf a lushness you don’t get with milk or yogurt, and it helps the bread stay soft for days instead of drying out by the next morning.
The tang balances the sweetness of the bananas in such a lovely way. And the best part? You don’t have to be a baking expert to get perfect results. If you can stir a bowl, you can bake this.
Ingredients for Banana Bread With Sour Cream
Wet Ingredients
- 1/3 cup butter, softened
- 1 1/4 cups white sugar
- 2 eggs
- 4 large very ripe bananas, mashed
- 1 cup sour cream
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour or white whole wheat
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
Optional Add-Ins
- 1 cup chopped walnuts
- 1 cup chocolate chips
- 1/2 tsp extra cinnamon for more warmth
- Brown sugar sprinkled on top for a caramelized crust
This base recipe is incredibly adaptable. Some days I make banana bread with sour cream and walnuts, other days I make banana bread with sour cream and chocolate chips for the kids, and once in a while I do banana bread with sour cream and brown sugar when I want a deeper sweetness.
How to Make Banana Bread With Sour Cream
This recipe makes two loaves, which is perfect for gifting or freezing. Here’s how to do it.
1. Prep Your Pans and Oven
Preheat your oven to 325°F.
Grease two 8½ x 4½–inch loaf pans generously so nothing sticks.
2. Cream the Butter and Sugar
Beat together the softened butter and white sugar until creamy. This step sets the foundation for a soft, light texture.
3. Add the Eggs and Wet Ingredients
Mix in the eggs one at a time.
Add sour cream, mashed bananas, and vanilla. Stir gently.
4. Combine the Dry Ingredients
In another bowl, whisk the flour, cinnamon, baking soda, and salt.
5. Stir Wet and Dry Together
Add the dry mixture to the wet ingredients. Stir until just combined. Don’t overmix—banana bread prefers a gentle touch.
6. Fold in Walnuts (If Using)
Gently fold them in.
7. Bake
Divide the batter evenly between both pans.
Bake for 1 hour, or until a toothpick comes out clean.
Your whole house will smell like cozy perfection.
Tips for Perfect Banana Bread Every Time
After making this for years, these small details make a huge difference.
- Use bananas that look too far gone. Dark and speckled = more sweetness.
- Mash bananas with a fork, not a blender. Texture matters.
- Don’t overmix. It makes the loaf tough.
- Try adding 2 tablespoons of brown sugar for deeper caramel notes.
- For extra moisture, cover the loaf loosely with foil for the last 15 minutes of baking.
- Let the bread cool before slicing to prevent crumbling.
Flavor Variations You’ll Love
Banana Bread With Sour Cream and Cinnamon
Add extra cinnamon + a pinch of nutmeg for a warmer loaf.
Banana Bread With Sour Cream and Walnuts
Classic, satisfying, and great for breakfast.
Banana Bread With Sour Cream and Chocolate Chips
A kid favorite. Use mini chips for even distribution.
Healthy Banana Bread With Sour Cream
Swap half the flour for white whole wheat and reduce sugar to ¾ cup.
FAQ: Everything You Want to Know About Banana Bread With Sour Cream
Can you use sour cream in banana bread?
Yes. It creates a tender, moist crumb that stays soft for days.
What is the secret to super moist banana bread?
Extra-ripe bananas, sour cream, and not overmixing the batter.
What is the number one mistake made when making banana bread?
Overmixing the batter, which makes it dense and rubbery.
What does sour cream do in baking bread?
It adds moisture, tenderness, and a subtle tang that balances sweetness.
Can you bake with sour cream?
Absolutely. It’s common in cakes, muffins, quick breads, and pastries.
What is the one ingredient banana bread upgrade?
A half cup of brown sugar mixed into the batter for extra richness.
What does sour cream do?
It adds fat and acidity, both of which create a softer, smoother texture.
What can I add to banana bread for extra flavor?
Chocolate chips, walnuts, cinnamon, brown sugar, nutmeg, or even peanut butter.
Why is my banana bread not moist?
The bananas weren’t ripe enough, the loaf was overbaked, or too much flour was used.
What happens when you put too much banana in banana bread?
It becomes gummy and overly dense. Stick to about one cup mashed.
Why not baking powder in banana bread?
Baking soda pairs better with the acidity of bananas and sour cream.
How many bananas do I put in banana bread?
Four large very ripe bananas or one cup of mashed banana.
What to add to banana bread to make it sweeter?
A little brown sugar, a handful of chocolate chips, or a vanilla glaze.
Can I use sour cream instead of yogurt in bread?
Yes. Sour cream is richer and makes the bread even more moist.
Can you put cream in banana bread?
Yes, but sour cream gives much better results.
Can I substitute mayo for sour cream in banana bread?
Yes, but it will slightly change the flavor. Sour cream works best.
What is the secret to moist bread?
Moisture-rich ingredients like sour cream, very ripe bananas, and butter.
How to make banana bread batter wetter?
Add more banana, a splash of milk, or an extra tablespoon of sour cream.
How to keep baked banana bread moist?
Wrap it in plastic once fully cooled and store it at room temperature.
Does oil or butter make bread more moist?
Oil makes it more moist, but butter gives a better flavor. Sour cream balances both.
How to Store Your Banana Bread With Sour Cream
Room Temperature: 3–4 days wrapped well
Refrigerator: up to 1 week
Freezer: up to 3 months, wrapped tightly
I like freezing one loaf and enjoying the other right away.
Serving Ideas
Banana bread is perfect on its own, but these little touches make it extra special:
- Spread with butter or honey
- Top with chocolate hazelnut spread
- Warm slices in the toaster oven
- Serve with yogurt and berries for breakfast
Inspired by my recipe collection on Pinterest at FitFeastLife’s scheduled pins, this Banana Bread With Sour Cream is the cozy, moist loaf everyone will want to save.
Final Thoughts
If you’re searching for a banana bread recipe that never fails, this Banana Bread With Sour Cream will absolutely become a staple in your kitchen. It’s simple enough for busy mornings, cozy enough for weekends, and delicious enough to win over anyone who tries it.
Banana Bread With Sour Cream
Moist, tender, family-friendly banana loaf made with sour cream. Makes two loaves.
Yield: 2 loaves
Prep time:
Cook time:
Total time:
Ingredients
- 1/3 cup butter, softened
- 1 1/4 cups white sugar
- 2 eggs
- 4 large very ripe bananas, mashed
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour or white whole wheat
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts, chopped (optional)
Notes
This recipe makes two 8 1/2 x 4 1/2-inch loaves. For a chocolate version, fold in 1 cup chocolate chips. For a richer crust, sprinkle brown sugar on top before baking.
Instructions
- Preheat your oven to 325°F (163°C). Generously grease two loaf pans approximately 8 1/2 x 4 1/2 inches in size.
- Cream 1/3 cup softened butter and 1 1/4 cups sugar together in a large bowl until smooth.
- Add the 2 eggs and mix well.
- Stir in 1 cup sour cream, 4 mashed very ripe bananas, and 1 tsp vanilla extract until combined.
- Whisk together 2 1/2 cups flour, 1 tsp cinnamon, 2 tsp baking soda, and 1/2 tsp salt. Add to the wet ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup chopped walnuts if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Ovens vary—start checking at 55 minutes.
- Cool the loaves in the pans for 10 minutes, then remove and cool completely on a wire rack before slicing.
Storage & Make-Ahead
- Room temperature: 3–4 days wrapped tightly.
- Refrigerator: up to 1 week.
- Freezer: up to 3 months; wrap in plastic and foil.
Serving Ideas
Warm slices with butter, drizzle with honey, or serve with yogurt and fresh berries for breakfast. Great toasted the next day.
