This Sour Cream Banana Bread beat out the competitors and won the hearts of a room full of women. 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
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 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, yet, miraculously I wasn’t feeling super stressed. Instead, I was almost…enjoying myself.
By batch 8, I had fallen into a rhythm. 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 sour cream banana bread in under an hour, and it felt oddly exhilarating.
Easy Banana Bread Recipe with Sour Cream
I used to think I would get bored in a bakery, forced to make the same thing over and over. 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 engrained in your person.
Luckily, this sour cream banana bread recipe is easy enough that you can make it on autopilot.
After a few batches, 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, time to think without searching the scribbled recipe card for the next step. It’s actually quite relaxing.
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, and I’m here to tell you all about it!
What Makes this Banana Bread recipe the best?
There are a few reasons why this recipe became my new go-t0, and why I think it won our epic 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).
- It is absolute perfection served warm straight out of the oven, or microwaved for a few seconds a day later.
- 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!
How can I make my banana bread more moist?
- 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.
How to Make Sour Cream Banana Bread
One of the best things about this recipe is how easy it is to make! You don’t even need to pull out your mixer for this one. Everything is mixed together in a single bowl!
- Start by whisking together melted butter, brown sugar and white sugar, eggs, and vanilla.
- Mash the bananas and mix them with the sour cream then stir them into the butter and brown sugar mixture.
- Sprinkle the dry ingredients–flour, baking soda, powder, salt, and a touch of cinnamon–on top.
- Gently fold all the ingredients together until no white remains. Pour into a greased loaf pan and bake!
- To test for doneness, insert a toothpick into the center of the loaf. If it’s dry, you’re done! If the batter is still clinging to the toothpick, it needs to bake a little longer.
How to Store Banana Bread
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 and 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.
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 5 months.
To thaw, remove the sour cream banana bread from the freezer and place at room temperature for 6-8 hours.
Variations of Sour Cream Banana Bread
There are so many different ways to customize this recipe to make it your own. We sometimes add 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 even try a simple crumb topping or my favorite cream cheese frosting. But of course, sour cream banana bread also tastes darn delicious without any extras at all.
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 kids. 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.
More Quick Bread Recipes
Sour Cream Banana Bread Recipe
There is absolutely nothing better than a slice of the best sour cream banana bread warm out of the oven. With a super moist and tender crumb and a hint of cinnamon this is my absolutely favorite classic banana bread.
Ingredients
- 1/2 cup (1 stick) butter, melted
- 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. 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.
- Check the pan after about 30 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.)
Notes
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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 85mgSodium: 438mgCarbohydrates: 54gFiber: 2gSugar: 30gProtein: 5g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
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.
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!
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!
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!
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!!
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!
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!
No white sugar Can I use 1 c of light brown?
That should work fine Laura!
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.
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!
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 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!
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 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 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
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!
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 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,
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.