Add a little texture and tang to your breakfast with this Sour Cream Banana Bread. The addition of sour cream in this recipe is pure genius for the most delicious, moist slice of banana bread!
Love banana recipes? Readers are obsessed with this Banana Pudding recipe! With good reason. You may also like our Banana Cake recipe, topped with cream cheese frosting!
This easy recipe uses ripe bananas and the addition of sour cream to add tang and moisture to a flavorful, bakery style bread.
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I prefer my banana bread on DAY two. Do your own taste test and let me know what you think. The rich flavor is enhanced on day two, in my opinion!
For a tasty twist, make my Snickerdoodle Banana Bread by lining the pan with cinnamon sugar and topping the bread with more cinnamon sugar. So tasty, it reminds me of our Amish Bread recipe!
Mash Bananas- Get those bananas ready for bread. Use an electric mixer or a fork to bread down bananas. I love using my meat chopper to smash them up!
Easy Banana Bread Recipe {deliciously Moist!}
Make the Batter- Beat butter and sugar, add eggs, vanilla extract, and bananas. Add in dry ingredients, then finally fold in the sour cream.
Bake- Pour into prepared loaf pans evenly. Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely. You can then wrap in foil, or ziploc…or freeze for later!
Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
Ultimate Guide To Banana Bread: Tips, Tricks & More
Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
This Sour Cream Banana Bread recipe makes two loaves, which is great for my family. If two loaves of bread is too much to enjoy within a few days, freeze it!
Following our recipe, scoop batter into paper lined muffin tin, about 2/3 full. Bake for 18-20 minutes in 350 degree F oven. Cool in pan.
Easy Banana Cake
Recipe makes about 36 regular size muffins. Freezer friendly too! After cooling, slide muffins in ziploc freezer bag and store for up to 3 months in freezer.
Serving: 1 slice , Calories: 287 kcal , Carbohydrates: 40 g , Protein: 4 g , Fat: 13 g , Saturated Fat: 7 g , Polyunsaturated Fat: 4 g , Cholesterol: 68 mg , Sodium: 209 mg , Fiber: 1 g , Sugar: 23 g
Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**Put those ripe bananas on your counter to good use and make a batch of this delicious quick bread. You can easily double or triple the recipe and then freeze the loaves!
Cream Cheese Banana Bread
One of the things I love most about banana bread is that I almost always have everything I need in my pantry and refrigerator.
Sour Cream Banana Nut Bread is a super moist banana bread recipe with a crunchy sweet topping. Put those ripe bananas on your counter to good use and make a batch of this not-so-healthy banana nut bread. Whether you enjoy it for breakfast with a hot cup of coffee or as a late afternoon snack, you will love it!
You may use two mini loaf pans in place of a single standard size loaf pan if you wish. Cooking time will be reduced, so remove from oven when center is cooked.
Super Moist} Sour Cream Banana Nut Bread
This banana bread freezes well. Just slice, wrap tightly with plastic wrap, and freeze until ready to eat. For longer storage you may also want to use freezer paper to keep it from getting freezer burn.
Calories: 387 kcal , Carbohydrates: 42 g , Protein: 5 g , Fat: 22 g , Saturated Fat: 9 g , Cholesterol: 62 mg , Sodium: 312 mg , Potassium: 227 mg , Fiber: 2 g , Sugar: 21 g , Vitamin A: 475 IU , Vitamin C: 2.8 mg , Calcium: 49 mg , Iron: 1.7 mg
This post was originally created in February 2018 and has been updated with additional photos, information and cooking tips. Don’t worry – I didn’t change the recipe!
Classic Banana Bread Recipe
I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.If you thought your bananas were too far gone, it's officially time to bake. In fact, overripe bananas and sour cream are the keys to moist Banana Bread that carries big banana flavor! This classic recipe for Banana Bread with sour cream not only delivers perfect results, but it is also simple, straight-forward and
Just like biscuits, muffins, and the like, Banana Bread falls under the quick breadscategory. A quick bread is any bread that contains a leavening agent, yet
Contain yeast. Banana bread, in particular, is sweetened by a combination of bananas and sugar, and the best renditions are made extra moist and tender thanks to the addition of sour cream.
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Sour cream is cream (i.e. heavy whipping cream) that has been soured and thickened with lactic acid, and it is an extremely useful ingredient when it comes to taking baked goods to the next level. It adds both fat and acid to the recipe, and similar to baking with buttermilk, the acidic nature of sour cream has a tenderizing effect on baked goods.
If you're feeling a little extra, you can add ¾ cup of any of the following items to your Banana Bread with Sour Cream:
Blueberries make for a wonderful addition to banana bread, and these Banana Blueberry Muffins are proof! If you're wanting a little extra protein and fiber with your Banana Bread, try our Banana Oatmeal Muffins!
Bundt Pan Sour Cream Banana Bread
Bananas should be ripe when making Banana Bread. In fact, if there's more brown/black showing than yellow, they're probably perfect. Once your bananas have browned and start to feel a little squishy from the outside is when they're
Point of the story is, ripe bananas are sweeter and boast a stronger, more assertive banana flavor than they're yellow counterparts! Use them.
If you're looking at green bananas, you've got anywhere from 2-5 days until they're yellow and perfect for snacking. Once the bananas are yellow, you're looking another 2-3 days before they're ideally ripened and ready for baking.
Banana Bread With Sour Cream Frosting Plus A Bonus Fun Cookie Recipe!
If you'd like to speed up the ripening process, put underripe bananas in a paper bag along with a ripe piece of fruit. The ripe fruit will emit ethylene gas, and in turn, get those bananas browning faster.
If your bananas are looking moldy on the outside, brown on the inside, or start to leak liquid, they're officially too far gone, and it's time to ditch them altogether.
If you've seen a Banana Bread Recipe or two, you've probably noticed sometimes 2 bananas are called for, sometimes 3, but most the time 2-3. So how do you know which way to go? A good rule of thumb is to either use 2 large, super long bananas or 3 medium, standard-sized bananas.
Banana Bread With Sour Cream
There's more than one way to mash a banana! The easiest of which is with the back of a fork. However, you could also use a whisk, the back of a wooden spoon, or even a potato masher. Or, if you just love doing dishes, you could also pulse bananas in the food processor to break them down.
The best way to store Banana Bread is to wrap the loaf tightly in two layers of aluminum foil. You can keep it out at room temperature for 4-5 days.
If you'd like to extend the shelf life of your Banana Bread, freeze it! You can either freeze the loaf whole or you can freeze it into individual slices (which is especially convenient for fast-moving mornings).
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To freeze the loaf whole, wrap it in two layers of aluminum foil and transfer it to a freezer-safe, gallon-sized ziptop bag. If you want easier access to a slice, cut the loaf into slices, wrap each slice in wax paper, transfer the wrapped slices to a freezer-safe, gallon-sized ziptop bag, remove as much air as possible from the bag, and seal.
The best recipe for classic Banana Bread with sour cream! Easy to make, full of banana flavor, and always bakes up golden, soft, and crazy moist inside!
If you are using two small loaf pans, grease them and dust with flour. When you've finished making the batter, divide it amongst the pans and bake for 35 minutes.This recipe for moist banana bread with sour cream almost melts in your mouth. It’s definitely a banana bread that stands out from the crowd!
Banana Bread Made With Sour Cream
Does the world need another banana bread recipe? I say, yes. . .when it’s one as delicious as this! If you’re on the quest to find the most moist banana bread recipe, it’s time to call off the search.
This is by far
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