Banana Bread with Sour Cream Recipe

Name: Banana Bread with Sour Cream Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup sour cream; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 ripe bananas, mashed

Highlighted under: Baking & Desserts

This moist and flavorful Banana Bread with Sour Cream is perfect for breakfast or a snack. The addition of sour cream ensures a rich texture and enhances the banana flavor.

Created by

Lucy Bennett

Last updated on 2025-12-28T14:46:11.453Z

There's nothing quite like the smell of freshly baked banana bread wafting through your kitchen. This recipe has been passed down through generations, and the addition of sour cream makes it incredibly moist and delicious.

        Why You'll Love This Recipe
        Moist and rich texture thanks to the sour cream
Perfectly sweet with the natural flavor of ripe bananas
Easy to make and perfect for using up overripe bananas

      

Understanding the Ingredients

This Banana Bread with Sour Cream recipe features a unique blend of ingredients that contribute to its delightful flavor and texture. The sour cream not only adds moisture but also a subtle tang that complements the sweetness of ripe bananas. Using unsalted butter allows you to control the salt content, ensuring the perfect balance of flavors. Additionally, ripe bananas are key; they should be well-spotted and soft to ensure maximum sweetness and banana flavor.

The choice of all-purpose flour is ideal for this recipe, providing the structure necessary for a tender loaf. Baking soda works as a leavening agent, giving the bread a light and airy texture. By combining the right proportions of these ingredients, you'll achieve a loaf that is both delectable and satisfying.

Tips for Perfect Banana Bread

To elevate your banana bread even further, consider adding mix-ins that complement the banana flavor. Chopped walnuts or pecans add a delightful crunch, while chocolate chips can introduce a rich sweetness that pairs beautifully with banana. Dried fruits like raisins or cranberries also provide an interesting texture and taste contrast.

Another helpful tip is to ensure your bananas are at their ripest. The more brown spots they have, the sweeter and more flavorful your bread will be. If you find yourself with unripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple or a ripening banana for a day or two.

Storage and Serving Suggestions

After baking, let your banana bread cool completely to maintain its moist texture. Store it in an airtight container at room temperature for up to three days, or you can freeze it for later enjoyment. To freeze, wrap the loaf tightly in plastic wrap and then in aluminum foil. It can be kept in the freezer for up to three months, making it a convenient treat for any occasion.

When it comes to serving, banana bread is delicious on its own, but you can also enhance it with spreads like butter, cream cheese, or even Nutella for a more indulgent experience. For breakfast, serve it alongside a cup of coffee or tea, and for dessert, a scoop of vanilla ice cream pairs wonderfully with a warm slice.

Ingredients

Wet Ingredients

1 cup sour cream
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed

Mix all ingredients thoroughly to achieve the perfect batter.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.

Mix Wet Ingredients

In a large bowl, cream together the sour cream, butter, and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the mashed bananas.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serve your banana bread warm or at room temperature, and enjoy!

Nutritional Benefits

Banana bread made with sour cream not only tantalizes your taste buds but also offers nutritional benefits. Bananas are a good source of potassium, vitamin C, and dietary fiber, which can aid in digestion and contribute to heart health. The sour cream adds calcium and healthy fats, making this bread a more wholesome choice compared to many other quick breads.

By incorporating these ingredients, you can enjoy a delicious treat that also provides some essential nutrients. However, it’s essential to enjoy it in moderation, especially considering the sugar content, which contributes to its sweetness.

Perfect Pairings

Banana bread pairs beautifully with various beverages. A hot cup of coffee or a glass of cold milk can enhance the flavor experience. If you prefer something fruity, a refreshing smoothie made with berries or a citrus-based drink can offer a delightful contrast to the rich sweetness of the bread.

For a more indulgent treat, serve slices of banana bread with whipped cream or a dollop of yogurt, topped with fresh fruit. This makes for a delightful dessert or a brunch centerpiece that will impress your guests.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.

→ How do I store leftover banana bread?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze banana bread?

Yes, banana bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil.

→ What can I use instead of sour cream?

You can substitute Greek yogurt or buttermilk for sour cream in this recipe.