Hi Bold Bakers!
Are you ready for the moistest, easiest banana bread ever baked? Then you have to try my recipe for The Softest Sour Cream Banana Bread!
I love this simple recipe for so many reasons. The addition of sour cream (you can even make Homemade Sour Cream!) makes the bread so soft, without thinning the batter, and prevents over-browning. The acid in the sour cream tenderizes the gluten in the flour creating such a lovely moist bread. On top of that, it helps activate the baking soda — and this loaf really shows how that works! It bakes up so huge and lovely in the loaf pan.
I also use brown sugar instead of white sugar for this recipe, which adds a beautiful caramel flavor, and also keeps this banana bread moist. There’s nothing worse than a loaf of dry banana bread, right?
Grab your ripe bananas!
[ Looking for the very best in banana bread? Make my Best-Ever Banana Bread recipe! ]
What Is Sour Cream Banana Bread?
Sour cream banana bread is a super moist banana bread that’s bursting with banana, caramel, and cinnamon flavors! It’s perfect for a sweet breakfast, with a smear of butter, or as a dessert after lunch, or eaten right at the counter just because you can — and, obviously, it uses sour cream as an ingredient to achieve all this. Sour cream is an acid which tenderizes the gluten in the flour and creates a perfectly soft bread.
What You Need To Make Sour Cream Banana Bread
How To Make Sour Cream Banana Bread
A couple of bowls, a loaf pan, and 4 bananas are all you need. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below.):
- In a large bowl, mix mashed bananas, melted butter, sour cream, brown sugar, eggs, and vanilla extract.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Combine the dry ingredients into the wet ingredients until just combined. Don’t overmix! This will make your bread tough, and nobody wants a tough bread.
- Pour the batter into a buttered 9 x 5 inch (23 x 13cm) loaf pan lined with parchment paper.
- Bake in a preheated 350°F (180°C) oven for about 1 1/2 hours until a wooden skewer comes out clean after being inserted into the loaf center.
- Allow the banana bread to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Gemma’s Pro Chef Tips For Making Sour Cream Banana Bread
- Feel free to stir in 1 cup of chopped nuts or 1 cup of chocolate chips (why not both?) into the bread just after adding the flour. This won’t change the baking time.
- For the best rise, use room temperature ingredients.
- No sour cream? Make your own here!
- If you can’t find sour cream or don’t want to make your own, use yogurt. Or make your own Homemade Yogurt!
- The riper the banana, the better. Go for the soft, overly ripe bananas here. Allow them to ripen on your counter until their skin is very brown!
How Do I Store Sour Cream Banana Bread?
It can be stored in an airtight container for up to 3 days. This banana bread also keeps wonderfully in the freezer. You can store sour cream banana bread in an airtight container in the freezer for up to 2 months. Before serving, defrost it at room temperature in the container for 2 hours.
Make More Banana Bread!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Servings: 1 large loaf
- 4 medium (16oz/450g) ripe bananas, mashed
- 6 tablespoons (3oz/85g) butter, melted
- ⅓ cup (2½oz/71g) sour cream, at room temperature
- 1 ¼ cups (7 ½ oz/213g) brown sugar
- 2 large eggs , at room temperature
- 2 teaspoons vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.
In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.
In a separate bowl, whisk flour, baking soda, cinnamon and salt.
Combine wet ingredients and dry ingredients until just combined
Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Store in an airtight container for up to three days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for 2 hours.