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).
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
- 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
- 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.)
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: 1
Amount 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.