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Sour Cream Banana Bread

Sour cream banana bread that bakes up extra moist, deeply golden, and stays tender for days thanks to sour cream in the batter. This easy banana bread recipe yields a slightly glossy top with a clean toothpick finish and a soft, bakery-style crumb.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas
  • 0.5 cup butter softened
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter won’t stick after baking.
  2. Beat the softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla for a smooth base.
  3. Stir in the mashed bananas and sour cream until fully combined, looking for no streaks of sour cream.
  4. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—stop mixing as soon as no dry flour remains to avoid a tough loaf.
Bake and cool
  1. Pour the batter into the prepared pan and bake for 60–70 minutes until the top is deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes, then turn out so the loaf sets while staying tender.

Notes

For the best extra-moist crumb, mash bananas very well and mix the dry ingredients in gently—overmixing can make banana bread dense. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter twist, use reduced-fat sour cream (the loaf will still be tender, though slightly less rich).