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The Best Sour Cream Banana Bread

This Sour Cream Banana Bread beat out the competitors and won the hearts of a room full of women. It really is the best!

This Banana Bread beat out three other recipes and was voted the very best!

I’m not sure why exactly I agreed to do another wedding cake. I got swept up in the moment, I suppose. My mind started buzzing as soon as I heard the words, “banana bread cake.” What a stupendous choice for a wedding cake. I didn’t think about logistics at that point. I didn’t consider the stacking or torting or the sheer quantity of banana bread such a task would require. I just said yes.

It wasn’t until I was on batch 10 of 14 that the full realization of what I had committed to finally hit me. This was an undertaking. But unlike my last wedding cake, I somehow didn’t find myself feeling stressed at this point. Instead, I was almost…enjoying myself.

If you're looking for a classic go-to banana bread, this sour cream version is the one for you!

By that point in the game I had gotten into a rhythm of sorts. The ingredients were committed to memory. I knew exactly which bowls I would use and the precise order of every step. I could whip out four batches of banana bread in under an hour, and it felt oddly exhilarating.

I used to think I would get bored in a bakery, forced to make the same thing over and over. After all, I am a food blogger. Creating new recipes is kind of my thing. But after this experience, I have a new appreciation for repetitive baking. There’s something incredibly satisfying about making the same recipe so often it becomes ingrained in your person. At some point in the process, concentration becomes unnecessary as muscle memory kicks in. Your hands move without your bidding, cracking eggs, scooping and leveling flour, sprinkling cinnamon. There’s space to breathe in those moments, a time to think without searching the scribbled recipe card for the next step. It’s actually…relaxing. And I kind of love it.

Naked Banana Bread Wedding Cake

But you didn’t come here to listen to me wax poetic about the joys of making banana bread. You came here for the winning recipe–the one that won the hearts of a room full of women, including the most important one–the bride-to-be.

There are a few reasons why this recipe became my new go-t0, and why I think it won the most votes out of three other recipes. First, it tastes amazing. It’s sweet, rich, and buttery, but it still tastes like bread, not cake. And don’t even get me started on how it tastes after a few seconds in the microwave. Perfection. It’s got a good banana flavor without being overwhelming, so even those who are iffy about bananas will likely enjoy this.

Second, it’s easy to make. You don’t even need to pull out your mixer for this guy. A whisk and two bowls will serve you just fine.

Finally, it’s a blank slate for all the customization your imagination can dream up. Add chocolate chips or nuts, swirl in a bit of Nutella, or drizzle it with cream cheese frosting. This bread is ready for all you can think to throw at it. But of course, it tastes darn delicious without any accessories at all.

This Sour Cream Banana Bread is so simple to make and turns out the BEST loaf. It's my new go-to!

This is the kind of recipe I know I’ll return to over and over again throughout the years. Perhaps I’ll make it as a surprise after-school snack for my future kiddos. Or maybe it’ll grace the breakfast table on Thanksgiving morning. It may even find its way into a care package for a new mom.

I’ve made this bread so many times now, it’s a part of me. And I hope it’ll become a part of our family throughout the years, bringing comfort, delight, and the satisfaction of a warm, buttery slice of bread for generations to come.

P.S. If you want to frost this like the wedding cake, I use this cream cheese frosting recipe. It is DIVINE!

The Best Sour Cream Banana Bread

Cook Time 45 mins Prep Time
Preparation 20 mins Cook Time
Total Time 1 hr 5 mins Total Time
Serves 8     adjust servings


Ingredients

  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 large very ripe bananas (or 4 small bananas)
  • 1 1/2 cups flour
  • 1 teaspoon. baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Grease a 9 inch bread pan with butter. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth and no brown sugar lumps remain. Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
  3. In another bowl, mash the bananas then whisk them into the sour cream mixture.
  4. Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top then stir it together until no white remains. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Check the pan after about 40 minutes. If the top is getting too browned, cover with foil for the remaining baking time. Allow the bread to cool before removing from the pan (after you sneak a slice warm from the oven, of course.) Wrap leftovers in saran wrap. Bread will keep for up to a week.

by

Recipe Notes

You can easily double this recipe and make it in two loaf pans if you would like.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 354kcal Calories from fat 142
% Daily Value
Total Fat 16g 25%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 78mg 26%
Sodium 301mg 13%
Carbohydrate 50g 17%
Dietary Fiber 2g 8%
Sugars 27g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Thanks for cooking along with me today!


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Recipe by NeighborFood

{ 28 comments… add one }

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  • Karen @ The Food Charlatan October 16, 2014, 12:51 PM

    Your cake is gorgeous Courtney!!!! I’m so so impressed. Also I’m loving imagining the hundred pound of overripe bananas you must have to have kept on hand to whip this up 15 times. haha.

  • Nancy October 22, 2014, 7:32 PM

    Courtney, I’ll say it again – I’m so impressed by your beautiful cake! You’re a total boss for making it. And I’m printing this recipe out and making it tonight. I’ve made dozens of banana bread recipes but if you say this is the best, I trust in your good taste and judgment. You’ve never steered me wrong!

  • Melissa January 21, 2015, 3:42 PM

    I just made these and they were fabulous! By far the best I’ve made. Thanks for the recipe!

    • Courtney @ Neighborfood January 22, 2015, 10:55 AM

      Melissa, I’m so glad you liked it! Thanks for taking time to come back and let me know. It makes my day!

  • Anita McCrimmon April 16, 2015, 7:21 AM

    Hi Courtney, the cake is beautiful! Is this the same recipe used for the cake pictured? The recipe is titled “bread”, but i focused on on the wedding cake. I poured batter in TWO 9 inch cake pans! Then realized recipe called for ONE 8 inch loaf bread pan!! Wow, did I do something wrong. Baking as we speak. I am anxious how it will turn out!!! Help?

    • Courtney @ Neighborfood April 16, 2015, 9:22 AM

      HI Anita! It is the same recipe as the one pictured, but I doubled the recipe for the cakes. It should still bake up fine, but they’ll be thin so I would start checking on them after about 25 minutes. It looks like they’re probably already finished so I hope they turned out for you! Another note on the cakes: I always grease, line the bottom with parchment, then grease again so they pop right out. Hope you enjoy!

  • Anita McCrimmon April 19, 2015, 4:31 AM

    Hi Courtney, thanks for responding. I baked the cakes 30 minutes, 25 would have been perfect. Next time I will use smaller pans, perhaps three 6-inch ones. Didn’t use parchment. Will next time for this recipe. Had to peel cake from pans, not a good look! Seems like a lot of batter for an 8 inch loaf. Anyway it is a very good bread/cake. I did do the frosting. Very nice! I think this is.a keeper and will make again! Thanks for sharing!!

  • Michaela November 2, 2015, 12:22 AM

    So good! Thanks for the recipe. I replaced the sugar with 1/2cup honey, used the spelt flour and added half of the banana extra. It was so delicious and still sweet more than we are use to. Next time will try less honey. Moist and perfect. Baked about 45 min. Thanks agin!

  • AgileMyAss November 24, 2015, 9:16 AM

    So incredibly good! Absolutely the best I’ve ever made, so it’s my new go-to. I used 4 mini loaf pans and baked them for about 35 minutes, shifting positions of the pans about halfway through. Thank you so much for sharing this recipe!

  • Laura Herold March 19, 2016, 10:32 AM

    No white sugar Can I use 1 c of light brown?

  • Katie September 2, 2016, 12:32 PM

    If I wanted to make these as muffins instead of loaves, what adjustments would I need to make in baking temp and time? How many muffins do you think would result from 1 recipe?

    • Courtney @ Neighborfood September 2, 2016, 4:32 PM

      You know, I’ve actually made these into cupcakes before but I forgot to write down the details, of course. I would guess about 18 cupcakes and I would start checking them around 20 minutes baking time.

  • Anna March 16, 2017, 12:42 AM

    This really is a great banana bread, and I’ve made dozens of variations over time! We like dark chocolate chips in ours. Easy and delicious 😋

    • Courtney March 16, 2017, 9:24 PM

      Yay! So glad you like it. I can’t wait to try it with chocolate chips!

  • Barbara March 31, 2017, 1:48 PM

    THIS is an amazing banana bread recipe. I added 1/2 cup of flour(and upped by one half all leavening ingredients;baking soda, baking powder and salt). Had an idea, moment of genius actually. Divided the batter in half. Added diced strawberries (had whole in my freezer) to one half and made muffins. Added blueberries and candied pecans to the other half, also in muffins. Both are INCREDIBLY SCRUMPTIOUS! They are a great texture, very moist, and not too sweet. Follow the procedure, adding all dry ingredients on top of wet mixture. I used a fork to “push” batter around to incorporate all “white” ingredients. Can’t wait to try these in a few days. We all know, banana bread is better after the flavors marry for a couple days-pardon the pun:the creator uses it as a wedding cake 😏

    • Courtney March 31, 2017, 3:15 PM

      Oh my, the strawberries sound like a fabulous addition! And I love your pun! Thanks for coming back to let me know and for sharing your tips! I’m so glad you enjoyed the recipe.

  • Teri C. July 11, 2017, 10:51 AM

    This is my 3rd time using this for banana bread. I triple the recipe and it takes 5- 3×5″ foil pans. I add some applesauce too and twice I’ve used dried tart cherries. This recipe turns out so moist. I take some to work or I freeze a loaf or two. Also delicious with peanut butter spread on a slice. Perfect breakfast with a hard boiled egg or energy snack. thank you for sharing!!! <3

    • Courtney July 11, 2017, 4:26 PM

      I am so glad you enjoy the bread! Thanks for coming back to let me know!

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