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Delicious sour cream banana bread slice on a wooden table

Sour Cream Banana Bread

A deliciously moist banana bread combining the sweetness of ripe bananas with rich sour cream, perfect for breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper, the sweeter.
  • 1 cup sour cream Can substitute with non-dairy sour cream.
  • 1/2 cup unsalted butter, softened Use a vegan alternative for a vegan version.
  • 1 cup sugar Regular granulated sugar.
  • 2 large eggs Can be replaced with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the mashed bananas, sour cream, eggs, and vanilla extract to the mixture and mix until combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Sour Cream Banana Bread stays fresh for 3-4 days at room temperature; wrap tightly or store in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months.