Sour Cream Banana Bread Recipe

A quick search for “banana bread” around here and you’ll be inundated with dozens of variations on the classic quickbread. Peanut butter-filled? I’ve got you covered. Chocolate-swirled? Oh yes, indeed. Streusel-topped? You better believe it. And now I’m adding one more to the mix with The Ultimate Moist Banana Bread loaded with your choice of mix-ins.

 

Sour Cream Banana Bread Recipe

So what’s the real secret to moist banana bread? If you ask me, it comes down to a trifecta of ingredients:

  • Brown Sugar: Swapping out a portion of regular sugar for brown sugar adds a touch of molasses to the mix. And we know the addition of molasses to any baked good translates to moisture!
  • Vegetable Oil: Skip the butter in favor of oil and your banana bread will soar to new highs.
  • Sour Cream: Last, but definitely not least, sour cream is my go-to for sealing in moisture and adding a touch of tang to offset the sweetness of your banana-filled loaf.

Sour Cream Banana Bread Recipe

This recipe for The Ultimate Moist Banana Bread is all that and a bag of chips glass of cold milk. And it can be as loaded or as simple as your heart desires when it comes to mix-ins. I’ve opted for mini chocolate chips and chopped walnuts, but this recipe welcomes all options, from coconut flakes and fresh fruit to buttery streusel and crushed toffee.

Sour Cream Banana Bread Recipe

And have no fear if you’re craving banana bread but are stuck with underripe bananas. Check out my simple trick for how to ripen bananas in 15 minutes or less!

Sour Cream Banana Bread Recipe

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Find more inspiration for transforming overripe bananas into everyone’s favorite sliceable snack with additional banana bread recipes.

Chocolate Banana Bread: Get the Recipe

Chocolate Banana Bread Recipe

Mixed Berry Banana Bread: Get the Recipe

Mixed Berry Banana Bread Recipe

Cream Cheese Banana Bread: Get the Recipe

Cream cheese banana bread sliced and served on a cutting board

Breakfast

The Ultimate Moist Banana Bread

Stuck with overripe bananas? Transform them into The Ultimate Moist Banana Bread!
4.93 from 51 votes
Sour Cream Banana Bread Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings

Ingredients 

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
  • 1/4 cup sour cream
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped walnuts, pecans or chocolate chips

Instructions 

  • Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
  • In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
  • In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients, mixing just until combined. Stir in any mix-ins, such as chopped nuts or chocolate chips, then scrape the batter into the prepared loaf pan.
  • Bake the bread for 50 to 60 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the loaf out of the pan and onto a rack to cool completely.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 318kcal, Carbohydrates: 53g, Protein: 5g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 306mg, Potassium: 226mg, Fiber: 1g, Sugar: 25g, Vitamin A: 130IU, Vitamin C: 3.9mg, Calcium: 27mg, Iron: 1.8mg

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Comments

    1. Hi Juli! Yes, but you’ll need to add lemon juice or vinegar to make sure you have the acidic component. Here’s how to do it: Add 1 tablespoon lemon juice or vinegar to a liquid measuring cup, then pour in the cream up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. :)

  1. 5 stars
    Best ever banana bread and I’ve made tons of banana breads over the years….I added sea salt caramel baking chips (new on the market put out by Hersheys) and all I can say is YUMMO!….next time I think I might try adding some pecan pralines, chopped up, and see what happens!…..

  2. Has anyone brought to your attention that in doubling the recipe your chart does not double the banana content.

  3. 5 stars
    I made this today it’s perfect I love it and my husband love it too he said it’s so yummy! Thank you for sharing.

  4. 5 stars
    The best banana bread! I’ve tried lots in the past and they were all dry. This recipe comes out moist and flavorful!

  5. 5 stars
    Made this tonight with walnuts and it turned out perfectly. I always seem to have to add more time for baking, but it is a beautiful loaf!

    1. I’m thrilled you enjoyed the recipe, Brenda! Do you have an oven thermometer to ensure your oven is running at the correct temperature?

  6. 5 stars
    I made this as a gift to relatives and friends during christmas! And they were all delighted. The family is asking for more! Much love from the Philippines!

      1. 5 stars
        Thank you so much for the recipe! I just adjusted the cook time, and it’s perfect! It’s my first ever banana bread and everybody loves it! Can’t wait to bake it again! Love lots from Philippines!

  7. 5 stars
    I love this recipe! It’s not super dense, it’s moist and almost more like a cake rather than a bread. Highly Recommend

  8. 5 stars
    Amazon recipe! Thank so much for sharing.
    Added chocolate chips and pecans. Perfect not too sweet. Can’t wait to try your other recipes.

      1. 5 stars
        Best banana bread ever!! I use frozen bananas thawed and then “squished”. I cut both the sugars in half

      2. Hi Ritu! To make one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. You will need two flax eggs for this recipe. I haven’t made this recipe using a flax egg so I’m not sure what the results will be, but let me know if you give it a shot!

  9. Just enjoying my banana pies! Turns out my loaf pan has disappeared so I had to improvise.
    Adjusted the cooking time, added a blob of biscoff spread to the top Perfect! thanks Kelly

  10. 5 stars
    This is my new go-to banana bread recipe, especially if I want to impress someone! It is amazingly moist, with all the flavors of the banana, brown sugar, and add-ins (I used chocolate chips and chopped pecans) shining through for a perfect marriage of ingredients. I was in heaven eating it, and my family made it disappear in record time. I am itching to make it again.

  11. 5 stars
    This is the best banana bread recipe I’ve ever used and will be my “go to” from now on. It is extremely moist and keeps well, too.

  12. 5 stars
    Great Banana Bread! I’ve made it with and with nuts and the original recipe with Blueberries. All have been super delicious. I’m am going to try Cream Cheese next. I have tried several Banana Bread recipes lately and this one is definitely the best!

  13. 5 stars
    My goto recipe. Always a winner. Substituted the sugar with coconut sugar and it came out just as good. Thank you for sharing this recipe. Also love the chocolate banana bread version.

    1. Yes, but you’ll need to add lemon juice or vinegar to make sure you have the acidic component. Here’s how to do it: Add 1 tablespoon lemon juice or vinegar to a liquid measuring cup, then pour in the cream up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. :)

  14. 5 stars
    I really enjoyed this recipe. I made half of the loaf with choco chips. And the entire loaf with walnuts. I added the choc chips because I was unsure if it’ll have enough flavor without Cinnamon& nutmeg but it was perfect! Nice banana flavor and perfect texture! This will be my go to for now on. Thanks for sharing!

  15. 5 stars
    I really enjoyed this recipe! This is the first time I’ve made banana bread with oil instead of butter and it really does make a difference.

    I never have sour cream on hand so substituted apple sauce and it turned out just fine. Thanks for sharing such a great recipe!

      1. 5 stars
        Been my new go to for banana bread. I add more nuts on top with a little brown sugar. ❤️❤️

  16. Hi Kelly,
    Can I substitute Greek yogurt for the sour cream?
    I’m looking forward to baking moist banana bread, but I’d like to use Greek yogurt instead.
    Thanks,
    Yvonne

  17. 5 stars
    I love this version of banana bread! Not too sweet and flavorful. I love the comments and tips that you have added too. I’ve learned a lot from reading every little bit. I shared on my Facebook page too! Thank you!

  18. AM NEEDING RECIPE FOR PANERA BREAD’S DISCONTINUED “PECAN ROLL” IF YOU HAVE COULD YOU PLX. EMAIL. THANKS PAUL

  19. I made this today with chopped walnuts. It came out great. Thank you. I love it.
    Your Banana cake with cream cheese frosting looks good to. .

  20. 5 stars
    The best banana bread recipe that I have come across! Thank you for sharing, can’t wait to make the chocolate banana bread next:)

  21. 5 stars
    Just made this bread and I think it’s the best combination of ingredients! Moist and flavorful. This will be my go to recipe!!

  22. I made this yesterday and as suggested, added cranberries.
    Turned out so great.
    Thank you.
    Saving thus recipe

  23. Love this recipe is so easy and so delicious and the bread comes out so moist I did put Oaks on top of mine and came out amazing

      1. 5 stars
        This receipe is so easy to follow and my husband, who doesn’t like bananas as a fruit really enjoyed it. Thank you for the receipe. I added crushed walnuts and fat free sour cream and was impressed that it turned out so good!

  24. This makes a really great banana bread. Lots of batter made a nice big moist loaf that the whole family enjoyed. It’s my favourite go-to banana bread recipe now.

  25. 5 stars
    Just made this exactly as per the recipe (most unusual for me) with raisins, walnuts and banana, best recipe I have used for this loaf, beautifully moist, well risen and not too sweet. Will be a regular in my kitchen now. Yuuuuum

    1. Hi there! I’ve never tried an egg substitute in this recipe so unfortunately, I can’t weigh in on this. Sorry I can’t be of more help!

    2. 5 stars
      This receipe is so easy to follow and my husband, who doesn’t like bananas as a fruit really enjoyed it. Thank you for the receipe. I added crushed walnuts and fat free sour cream and was impressed that it turned out so good!

    1. Hi Gemma! This recipe doesn’t call for buttermilk. Do you mean replacing the sour cream with yogurt? If so, that should work! :)

  26. Hello been using this recipe for my small business. I made a few adjustments and it is so delicious. I even tried baking it vegan using chia seeds to replace the eggs and coconut buttermilk to replace the sourcream. Thanks for sharing this recipe

  27. what else might i substitute in place of sour cream, buttermilk or plain yogurt? would using a flavored yogurt screw up the whole loaf?

    1. Hi Maria! You could use a flavored Greek yogurt but keep in mind that it will alter the flavor of the banana bread.

  28. 5 stars
    I just made a double batch and reduced the vanilla in half and added three teaspoons of cinnamon and sprinkled chocolate chips on top. I let it rest in the oven for a bit, then had a warm slice with butter. Yumm

  29. Hi my name is Kimberly my question is if I wanted to make 2 loans at one time would I double up on the ingredients? And on the brown sugar how much do I use I’m new to all this

    1. Hi Kimberly – Yes! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. To get the ingredient amounts for two loaves move the cursor to 16 SERVINGS. :)

  30. 5 stars
    Thank you for this simple, yet amazing recipe. Would the recipe change in any way if I’m using almond flour instead of all-purpose flour?

    1. I’m so glad you enjoyed the recipe, Maria! And I’ve never tried that substitution so I can’t say with certainty what the results would be. If you try it, I recommend starting with a small amount of almond flour by replacing 25% of the AP flour with the almond flour. Let me know if you give it a shot!

  31. Hi! Will it make a difference if ill use baking powder instead of baking soda?
    And melted margarin instead of veg oil?
    Thanks ins advance for your response

    1. Hi Vicky! You’ll definitely want to use baking soda for this recipe but melted margarin should work as a substitute for the vegetable oil.

  32. 5 stars
    What can I use in replacement of sourcream? Hope you can reco a cheaper one Thanks

    Just read the same comment and you mentioned buttermilk can be a replacement, hope you can also tell if it’s the same amount of the sourcream

    1. Hi Vicky! Yes, you can substitute the same amount of buttermilk for the sour cream in this recipe. :)

  33. 5 stars
    Great recipe! So very moist, without an overpowering banana flavor! Loved that!

    I added butterscotch chips, Bailey’s Irish Cream chocolate chips, and white chocolate chips (totaling 2/3 cup all together) and sprinkled the top with a streusel topping and toasted coconut.
    Yeah, it seems like overload… but when I tell you it was SIMPLY THE BEST I’ve ever made!!!!

  34. I volunteer at my churchs pantry. I tried this recipe and took it to the pantry as a treat for my fellow volunteers. They absolutely loved it and asked for the recipe. I also make a loaf using chocolate chips instead of nuts and they loved that also. I will be also trying the mixed berries next. Thank you so much for these delicious recipes.

  35. When Ui made this, I doibled the recipe so I could share. All of my neighbors loved it and even recriuted ti make more for them. I did tweak the recipe some. I used coconut oil instead of vegetable oil, used coconut extract, added flaked coconut, chocolate chunks and pecans. Thanks for the awesome recipe.

  36. Tried this recipe last week, it was amazing!
    I will be making it again tomorrow and wanted to know if I can add swirls of Nutella in the batter?
    Thanks!

  37. This really is a perfect banana bread recipe. I added more bananas just because that’s what I like but the texture moisture, awesome perfect! Thank you

  38. Hey, can I skip the sour cream if I don’t have any? Or is there something I can replace it with?
    Thank you.

  39. 5 stars
    I love this recipe, so easy, simple yet delicious so moist, I even have used just yellow bananas before and it’s still turn out moist.

  40. 5 stars
    Wow, what a great recipe and so simple to follow. Just made it and it looks absolutely beautiful. First time I made something that looks just as good as the picture. It is currently cooling and I cant wait to try it. Thank you for sharing!

  41. Your recipe is definitely a keeper! Thank you for sharing it. I used over-riped frozen mashed bananas that has been sitting in my freezer for months, and that’s probably why it came darker. Nevertheless, it was still amazing especially as I used butterscotch in lieu of the nuts (my daughter is allergic to tree nuts)!
    ❤️
    Josie L. Benoit

  42. I’m banking it right now, I TRULY hope it is as good as it looks and how good you say it is- I’ve tried literally just too many banana bread recipes and it’s very difficult to find one that’s amazing. Let’s hope this is the last!

  43. Hello!! Do you think it’s a good idea if I replace the sour cream with blueberry Greek yogurt?? If not can it be plain Greek yogurt ? Or does it have to be normal plain yogurt lol ?

  44. 5 stars
    In case you have difficulty fitting the parchment paper into you bread pan….try what I did.. Put the parchment into the pan, then put another bread pan on top of the one with the parchment in. When you do, the pan inside of the first one containing the parchment forms the paper perfectly into the first pan. Easy!

  45. 5 stars
    I just made the recipe and substituted plain yogurt for the sour cream. It looks spectacular! I added some cinnamon and nutmeg to mine as well… Put in small loaf pans! The recipe didn’t say how full the pan would be so I filled mine 1/2 full of batter, and I’m waiting to see how they turn out now! I hope as moist as they appear to be!!!

    1. It should work as muffins! I’ve never done this specific recipe as muffins so I’m not sure how long to bake them for, but it’d be at 350°F. Enjoy!

  46. 5 stars
    OMG…. so delicious. I never ate a so delicious bananas bread this one is far the best one
    Thank you so much Kelly for this spectacular recipe
    Marcia

  47. Does a tooth pick in the center reach deep enough to know if it’s fully cooked inside? I’m having such a hard time between underbaked (too goey inside) and too dry.

    1. It should! If you’re nervous about the timing and the bread being baked but not too brown, you can cover it with foil for the last 15 minutes or so.

  48. 5 stars
    I’m a complete beginner but this was super easy to make! Didn’t even last 24 hours in my house. Do you have a guide if I substituted sugar for agave nectar? My parents are diabetic and I just wanted to make it a little bit healthier for them. Thanks!

    1. So glad you enjoyed the recipe! I wouldn’t recommend using agave in this recipe, as it’ll affect the overall texture.

  49. 5 stars
    Dang if this ain’t best banana bread I’ve made in 50 years of cooking and baking! I’ve made it 3 different times and changed the mix-ins and just sooo goood!! Thank you for sharing.

  50. Hi Kelly, thanks for this recipe, it looks super promising!! I’ll test it tomorrow. In the meantime, can you tell me more about the cup measure you’re using? What size is it like? Sorry if I missed it somewhere…
    Best, Johanna

    1. Hi Johanna – I’m not sure I fully understand your question, however, I don’t use the metric system for my recipes, I use cups.

  51. 5 stars
    Thank you for you sour cream tip, it worked great! I did add a shot of Twenty Boat Cape Cod spiced rum and a brown sugar crumble. It turned out great although I was sure it would considering we chose the same name. I don’t do much anymore but my catering company is called Just a Taste. Thanks again, a different perspective always helps!

  52. 5 stars
    Thank you soo much for sharing made the after my daughters surgery…food is our love language n she ABSOLUTELY LOVED IT!!! a keeper

  53. This is my fav go to recipe. Kids abs love it. My ques to you is: if I bake this in 2 medium size loaf pans (7.5×3.5×2.5)or 4 mini loaf pans how long should I bake it for both scenarios?

    1. Hi Rose – I have never made this recipe in mini loaf pans so, unfortunately, I’m not sure the exact bake time. Would love to hear your results if you give it a try!

  54. 5 stars
    Super delicioso…..a mi familia le encanto!!!! Sustituí los azúcares por Splenda y añadí cranberries a los ingredientes. …gracias por la receta….Genial

    1. De nada, Sonny! ¡Estoy tan feliz de que hayas disfrutado la receta, y me encanta tu adición de arándanos!

  55. 5 stars
    This is the best banana bread ever, since friends and family have tried it I am busy making this all the time, thks for the recipe

  56. 5 stars
    I’ll never need another banana bread recipe – this one is truly the best! My family loved it and requested I make it again ASAP. Used pecans and chocolate chips.

  57. Tried this recipe for the first time and although it tasted okay the appearance of the finished loaf was disappointing. It didn’t rise as high like other banana breads I usually bake. It was more dense. The recipe was followed exactly as written. The only thing I do (with any recipe) is weigh the ingredients whenever possible but that’s it. Any suggestions? Would like to try it again. Thanks.

  58. I noticed in the introduction you said something about peanut butter? Is this in addition to or instead of something?

    1. Hi Rose! I’ve never tried this specific recipe with extra-large eggs but it shouldn’t make much of a difference at all.

  59. I made this, it was great, but the center from the ends rises higher and i cooked it for 50 mins and the ends were done, however the center part and only in the highest part still was slightly uncooked. Do you know how I can prevent this from happening. I don’t want to cook longer because the outer ends would become to dry and over cooked. I would appreciate any advice.
    Jennie

    1. Hi Jennie – Do you have an over thermometer to double-check your oven is running at the desired temp?

      1. Sorry, just got back, but no i don’t, not that this matters, but this is a new oven only been used a couple of times. I would have cooked longer but it would have burned. i wonder if i put a very small well in middle it would not rise so high in the center, because that was where it was partly raw.

  60. Wow looks delicious, I’m on my way to try it now. Hope to get that kind of response like the other readers. When I’m done with the tasting, send you my comments. Thanks for sharing this. Charmaine

  61. Hi Kelly, The best recipe. Made this over he holidays as muffins for my niece work. Guess what it was gone fast” they loveeeee it”. I sprinkled nuts on top. Forgot to leave 1 for me . Thanks again. I’m making this nxt sat for bday party.

  62. Why can I not taste any banana? Any solution I let the bananas go until they are on the verge of rotting. I love everything about this recipe expect u can’t taste any banana…

    1. Hi Shelly! For extra banana flavor, you could try adding 1-2 teaspoons of banana extract in place of the vanilla extract. Let me know if you give it a shot!

  63. This is hands down the best banana bread I have ever made! Delicious with pecans or walnuts, and of course chocolate chips!