The Best Sour Cream Banana Bread
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This Sour Cream Banana Bread beat out the competitors and won the hearts of a room full of friends. Banana Bread with sour cream and brown sugar is moist, full of banana flavor, and easy to make. This one bowl recipe really is the best!
A Banana Bread Recipe Worthy of a Wedding Cake
Table of Contents
A few years back, we conducted a very formal scientific study to determine the best banana bread.
By that I mean, we made four different banana bread recipes, served them to a group of our friends, and had them vote on their favorite.
We tried banana breads that used vegetable oil and butter, five bananas or three, all granulated sugar and all brown sugar.
This banana bread recipe with sour cream and brown sugar rose to the very top, striking all the right flavor and texture notes.
A few weeks later, one of our friends (I mean, survey participants), asked us to use that banana bread recipe to make her wedding cake. The story of that cake is for another day, but suffice it to say, we have put this banana bread recipe through its paces.
Over and over, this recipe has proven itself to be delicious enough for a wedding cake, but also easy enough for an average Saturday morning.
What Makes this Banana Bread with Sour Cream recipe the best?
There are a few reasons why this recipe won the battle for the best banana bread.
- First, it tastes amazing. It’s sweet, rich, and buttery, but it still tastes like bread, not cake. (P.S. If you’d rather eat banana cake, you’re going to want to head straight for this Banana Crumb Cake recipe).
- The brown sugar and sour cream keeps it very moist without being too dense.
- It’s got a good banana flavor without being overwhelming, so even those who are iffy about bananas will likely enjoy this.
- It’s the perfect vehicle for all your favorite banana bread additions (nuts, chocolate, glaze)- more on that below!
Ingredients Needed
- Butter– The banana bread made with butter was much preferred by tasters than those made with oil. You just can’t beat the flavor of butter!
- Granulated and brown sugar– A mix of brown and white sugar provides the right amount of moisture and sweetness without being too rich.
- Sour cream- The secret weapon for moisture! You can substitute whole milk Greek yogurt if you prefer.
- Eggs
- Baking staples– Flour, baking soda, baking powder, salt, vanilla, and a hint of cinnamon round out this classic banana bread.
How to Make Banana Bread with Sour Cream and Brown Sugar
- Make a parchment paper sling. This is optional, but it’s helpful to get the bread out of the pan without any stress. To make the sling, cut a piece of parchment paper to be as wide as the long side of the pan. Press the parchment down into the pan so it lays flat. Greasing the pan first can help it stick. Leave 1-2 inches of extra parchment paper draped over each of the long sides to act as “handles” when you’re pulling it from the pan, then trim the rest. Grease the inside of the parchment paper with butter or cooking spray.
- Preheat the oven to 350 degrees.
- Combine the butter and sugars. In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth, creamy, and no brown sugar lumps remain.
- Add wet ingredients. Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
- Add bananas. In another bowl, mash the bananas then whisk them into the sour cream mixture.
- Add dry ingredients. Sprinkle the flour, baking soda, baking powder, salt, and cinnamon evenly over top of the wet ingredients, then gently stir everything together until no white remains.
- Bake. Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. (Note: I usually check the pan at about the 35 minute mark. If the top is getting too browned, cover it with foil for the remaining baking time.)
- Cool. Allow the bread to cool for at least 10 minutes before removing from the pan.
FAQs and Storage Instructions
How can I make moist banana bread?
- First, as with any baked banana recipe, I recommend using extra ripe bananas. This is your chance to use up all those extra spotty, kinda gross looking brown bananas.
- Secondly, use melted butter instead of oil for the richest flavor and intense moisture.
- Using both brown sugar and white sugar adds moisture and gives the banana bread a deeper flavor.
- Finally, add sour cream to banana bread! A half cup of sour cream makes banana bread unbelievably moist and tender.
Can you freeze banana bread?
Absolutely! I froze the banana bread cake layers well in advance for the wedding.
To freeze, remove the bread from the pan and allow to cool completely. Then double wrap in plastic wrap and foil. The bread will keep for up to 3 months.
To thaw, remove the sour cream banana bread from the freezer and place at room temperature for 6-8 hours.
Can I double this recipe?
Yes! Just double all of the ingredients and bake in two pans!
How can I make this banana bread into a cake or cupcakes?
This recipe can be baked in round cake pans or made into cupcakes. One batch will make enough for two thin 8 or 9 inch pans. Bake for 25-30 minutes. I always recommend lining cake pans with parchment circles for easy removal.
How to Store and Serve Banana Bread with Sour Cream
Banana bread should be removed from the pan and cooled completely before storing, but I highly recommend enjoying a slice while it’s still warm. Slather that baby with butter or whipped cream cheese! Hooo baby! That’s the good stuff.
Once the banana bread is cooled, wrap it in saran wrap and store at room temperature. It will stay perfectly moist and lovely for 3-4 days at room temperature or up to a week in the fridge.
Variations of Sour Cream Banana Bread
There are so many different ways to customize this recipe to make it your own. We sometimes add ½-1 cup chocolate chips or nuts (pecans are my personal favorite).
I’ve also made Double Chocolate Banana Bread, Cherry Chocolate Chip Banana Bread, and a Banana Ginger Bread Loaf all using this recipe as the base.
You could try a simple crumb topping or frost it with my favorite cream cheese frosting (found on this Zucchini Cake with Cream Cheese Frosting).
Of course, sour cream banana bread also tastes darn delicious without any extras at all.
This is the kind of recipe I hope you’ll return to over and over again throughout the years. Maybe as a surprise after-school snack for the kids. Maybe for breakfast with good friends. Or maybe it’ll find its way into a care package or “Welcome, neighbor!” basket.
I’ve made this bread so many times now, it’s committed to memory. 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.
More Quick Breads and Muffin Recipes
- Lemon Zucchini Bread
- Easy Pumpkin Bread
- Lemon Blueberry Crumb Bread
- Banana Nutella Swirl Muffins
- Apple Cinnamon Muffins
- Blueberry Oatmeal Muffins
- Lemon Raspberry Jam Muffins
Sour Cream Banana Bread Recipe
Video
Ingredients
- 1/2 cup unsalted butter, melted (1 stick )
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large very ripe bananas (or 4 small bananas)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Grease a 9 inch bread pan with butter, or create a parchment sling and spray with cooking spray. (Full directions in the notes). Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk together until smooth, creamy, 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.
- In another bowl, mash the bananas then whisk them into the sour cream mixture.
- Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top of the wet ingredients, then stir everything together until no white remains.
- Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Note: I usually check the bread at the 35 minute mark. If the top is getting too browned, cover it with foil for the remaining baking time. Allow the bread to cool for 15 minutes before removing from the pan. Cool completely on a wire rack, after you sneak a slice warm from the oven, of course.
Notes
- To make a parchment sling: cut a piece of parchment paper to be as wide as the long side of the pan. Press the parchment down into the pan so it lays flat. Greasing the pan first can help it stick. Leave 1-2 inches of extra parchment paper draped over each of the long sides to act as “handles” when you’re pulling it from the pan, then trim the rest. Grease the inside of the parchment paper with butter or cooking spray.
- This recipe can easily be doubled and made in two loaf pans.
- Wrap leftover bread in saran wrap and store at room temperature for up to five days. Tightly wrapped bread can also be frozen for several months then thawed in the fridge or at room temperature.
Can we make a eggless version of this? What can we replace eggs with?
Thanks!
I haven’t personally tried this without eggs, but you can try whisking 1 tablespoon ground flax or chia seeds with 3 Tablespoons water for each egg. Let it sit for 10-15 minute until thickened, then stir in the batter.
I’ve been making a similar recipe for years, the only difference being that it called for all white sugar, though I’ve always made it with half white sugar and half light brown sugar. When I wanted to make banana bread today, I discovered that I’d misplaced the recipe, which I should have committed to memory by now. So I was very happy to have found yours — exactly what I was looking for. Love the added depth of flavor the brown sugar brings. Through trial and error with my previous recipe, I usually had to bake the full 55 minutes, covering the loaf lightly with foil for the last 10-15 minutes, which you helpfully covered in your instructions, so others can get it right the first time, and not through trial-and-error. Delicious bread with a great texture. The challenge is waiting for the next day to eat it, as I find that the flavor and texture improves overnight. Thanks for the perfect recipe!
So glad it turned out for you! I agree with you, it does get even better on the second day! But I usually can’t wait that long to dive in.
This absolutely 💯 is THE BEST banana bread recipe…I tweak it a bit using choc chips/chunks for my daughter and pecans for my 76 yr old dad! He couldn’t get enough! Beautiful because he’s genuinely critical of anything I bake so when he’s all over it like he was this, I’m soooo excited! Thanks for this recipe…for reference, I get 24 muffins and takes approximately 20-25 mins give or take a few
Delicious! Very easy to make. I did have to cover the last 15 minutes and it took all 55 minutes to bake. I will make it again.
Hello
I have made this bread two times and it turned out great and delicious. I was wondering can you bake this bread in a bundt pan?
Easiest treat of all: frozen bananas! Peel and place whole, unwrapped or in wax paper, into freezer. That’s it! It is loke a frozen banana popsicle……eating it can last a long enjoyable time! Or……. you can beat with milk of your choice ( no set amount, so try 1/2 cup ) and Voila! Banana milkshake! Great with either a shortbread cookie if for dessert or a warm flaky croissant with brie for a decadently delish different brunch…….complete menu, quick and high energy!!!
The best banana bread. I actually blueberries and it was delicious.
Hands down the BEST!!! Used 1/2 cup sugar and 1/2 cup brown sugar for the second loaf and was even better! Thank you!
Thanks so much for taking the time to let me know! So glad you loved the banana bread recipe!
Hi Courtney, I’m a novice baker and found this recipe. It sounds like exactly what I’m what I’m looking for but I wanted to add walnuts to this. Can you recommend a quantity and should I just add in. When I’m mixing all the ingredients? Thank you!
You can definitely add walnuts to this recipe! I recommend between 1/2 and 3/4 cup chopped walnuts. You can stir them in at the end and proceed with the recipe as usual. Hope you love the banana bread!
This was the BEST tasing banana bread! Only issue I had was the center was still liquid, I thought it was because I was undercooking it but if I left it in longer I worry the rest would have dried out. I’ll be making it again as soon as my bananas are ripe enough! That’s the worst part of baking this.. I don’t love bananas on their own so I have to basically wait a week for them to ripen before I can bake again!
I just can’t figure out what I’m doing wrong. I follow the recipe exactly, add 1/2 cup of chocolate chips and after cooking 1hr the centre still isn’t cooked ! Leaving it in longer and hoping the ends won’t be super dry.
Did you check your oven temp with an extra little oven thermometer? Mine tends to be off a few degrees. Sometimes I start with a slightly higher oven and then turn down to bake the bread.
I have the same issue! Just made this for the second time and the center was still liquid but the ends started burning. I covered the ends with foil and didn’t seem to help 🙁
Hmmm I’m sorry you had this experience. It’s so hard to know what the issue could be without being in the kitchen with you. I do know if I use very very ripe and large bananas, sometimes the center can take longer to bake. You can cover the whole pan with foil as soon as its browned and continue to bake.
Very easy and simple to make. Taste delicious and I love all the variations of nuts and other fruit that can be added to this base recipe.
This was the best banana bread I’ve eaten. So moist and flavorful. My husband was very happy!
So glad you enjoyed it! Thanks for taking the time to come back and share!
Really is the best ever! Amazing. I had to fudge a little – I was about a half cup short on flour so substituted garbanzo flour – great results. Used Greek yogurt. Then I baked in 3 of those little foil baby loaf pans and it was just the right amount. Great suggestion to check doneness a bit early – mine was perfect at 25+ minutes.
Put on some frosting or some ice cream and nuts and you’d have a splendid dessert for company!
What do you suggest if I only have two ripe bananas? Do I modify the measurements? How so? Or should I grab another banana from the store that won’t be as ripe?
I would probably substitute the third banana with 1/3 cup applesauce.
I have baked so many over the years but this is the best.
Hey there. What is the measure of 3 or 5 mashed bananas? 1 cup? 3 cups?
One large banana is about 1/2 cup mashed, so 3 is 1 1/2 cups.
Yes that’s my question too! My usual Banana bread recipe says 1 1/2 cups of mashed banana, which i think is more accurate than saying 3-4 small bananas, which come in different sizes. Mine is in the oven, and I’m worried after hearing some people found theirs to be not baked in the center. And also, I used the pan called for and it filled it up so not going to be much room for rising. Wishing I used the baby sized pans, I think that would be better overall and alleviate the problem some ard having with not baking all the way thru.
Yes, 1 1/2 cups is a good guideline. A medium banana will yield about 1/2 cup mashed bananas.
I made this creamy-moist banana bread (moist part I credit to the sour cream). I added in some walnuts and raisins for fun, and baked inside several emptied, cleaned and greased soup cans. which made them a cute shape. These will be my early Valentines for a few people I will drop in on tomorrow. Red ribbon, card…good to go! I heard about the soup can part from a friend online. I’ll try to post a pic on the instagram site.
Love the banana bread recipe! I am not really a fan of cooking and was so happy with all the details provided, the bread tasted amazing. The tip about covering the bread with foil to avoid burning was great.
This is a very good recipe. I made it exactly as written, adding 1/2 c chopped pecans. The texture is firm which makes slicing easy. It is a sweet bread, especially when using very ripe bananas. I recommend using unsalted butter. I am a seasoned cook yet I don’t remember using the technique of sprinkling the dry ingredients on top of the wet ingredients and folding in. It worked beautifully!
So glad you enjoyed the sour cream banana bread! The pecans are an amazing addition!
Hi Courtney,
I have a few very ripe peaches and bananas. What do you think about the addition of peaches to this recipe?
I think that would work, but I haven’t tried it myself. I just wouldn’t use more than 1 3/4 cup TOTAL combined fruits.
Hi Courtney,
I wondering about using this recipe for banana bars with a cream cheese frosting??? If I used a jelly roll pan would 1 recipe cover it or should I dbl. and if I have leftovers use for cup cakes?
I would probably double it and put any extras in a muffin tin! That sounds delicious! Please let me know how they turn out!
HI Courtney,
Thank you for replying back to me this is the first time I have ever asked for information on the internet. Will let you know what happens, this is for my neighbor and his wife and family and close friends. They don’t know I am doing this or the husband would be at my door is it ready yet? He is so devoted to his wife she has been ill for a very long time now he is her caretaker 24-7 so he is so happy when someone cooks or bakes for them. This is just a small way I can help them .
Thank you so much for sharing this story with me. It makes my heart so happy that my recipe is being used to share love with neighbors who could use a pick me up. I hope the cake turned out beautifully and that it brought some much needed joy to their day. Thank you for reading and for being a good neighbor!
Hi Courtney,
I love the banana bread ! I would like to make it like you did using the bread recipe to make the cakes. I know you said to double the recipe for the cakes but what size cake pans and for how long do you bake the cakes? Is the oven set at 350 degrees? please reply asap as I need to make this tomorrow(Thursday) Thank you
Karen.
I’m so glad you love the Sour Cream Banana Bread! If you’d like to make the cakes, leave the temperature at 350 and use either 8 or 9 inch round pans. 8 inch pans should take 35-40 minutes, 9 inch would be a little less 30-35. Use the toothpick test to make sure it’s done. Good luck!
This was amazing! I don’t need any other recipe. I doubled the recipe since I was taking a loaf to a potluck and didn’t want to bring something I had not tasted. I used my kitchenaid mixer instead of mixing by hand so I creamed the butter and sugars, also added a pinch of nutmeg because I love nutmeg. I will make this often
This was amazing! I don’t need any other recipe. I doubled the recipe since I was taking a loaf to a potluck and didn’t want to bring something I had not tasted. I used my kitchenaid mixer instead of mixing by hand so I creamed the butter and sugars, also added a pinch of nutmeg because I love nutmeg. I will make this often
This is absolutely the best banana bread recipe I have ever used! Easy to make, moist and delicious! I have made this recipe five times and each time wonderful! I have added chopped pecans or chocolate chips and yum! My weekly go to recipe for banana bread now!
This is absolutely the best banana bread recipe I have ever used! Easy to make, moist and delicious! I have made this recipe five times and each time wonderful! I have added chopped pecans or chocolate chips and yum! My weekly go to recipe for banana bread now!
Hi Courtney,
This is now my go to recipe for banana bread as I have made this 4x’s now. I also add some applesauce. I just tripled the recipe and use 2 of the 6-pak of unsweetened applesauce. This time I also added mini milk chocolate chips. I use salted butter and omit the added salt. Makes 4-8″ foil pans when tripled. Love the sour cream and brown sugar in my bread.
Thank you!!
I forgot I already left a previous comment but none the less my favorite banana bread.
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
I am so glad you enjoy the bread! Thanks for coming back to let me know!
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 ?
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.
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 ?
Yay! So glad you like it. I can’t wait to try it with chocolate chips!
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?
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.
No white sugar Can I use 1 c of light brown?
That should work fine Laura!
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!
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!
I’m so glad you liked it. Thanks for coming back to let me know!
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!!
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?
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!
I just made these and they were fabulous! By far the best I’ve made. Thanks for the recipe!
Melissa, I’m so glad you liked it! Thanks for taking time to come back and let me know. It makes my day!
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!
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.
Thanks Karen! And trust me, it was not pretty. SO MANY FRUIT FLIES.