This one-bowl sour cream banana bread recipe is amazingly popular for good reason! Super moist and fluffy, it is crazy delicious and so easy to make!
As with all good quick bread recipes, one important key to this recipe is to mix just until the dry ingredients are incorporated.
In fact, I often buy several bunches of bananas just to let them ripen in destruction on my kitchen counter to prepare for this amazing recipe.
Banana Bread With Oil (no Butter Banana Bread)
I’ve done a lot of reading and testing (I’m telling you, NERD, and proud of it) to figure out why some banana bread loaves have a light-colored crumb and other recipes produce the dark speckles like you see in these pictures.
Banana bread recipes that have a larger amount of baking soda and less baking powder usually have a darker, more speckled crumb. This sour cream banana bread has a full teaspoon of baking soda and no baking powder…and it clearly results in darker speckles.
If you take a quick glance through the comments, you’ll easily see that many, many, many of you have fallen in love with this banana bread over the years. This recipe has over 500 5-star reviews!
Healthy Banana Bread Recipe
Many readers over the years have done just that. They’ve reported back with good results. The recipe will yield about 17-20 muffins (bake them at the same temp in the recipe and check them around 17-18 minutes).
Buttermilk can be used in place of the sour cream (the batter will be thinner, but that’s ok). Subbing in dairy milk or non-dairy milk for the sour cream may affect the texture and overall end result of the bread because the recipe needs the acidity of the sour cream (or buttermilk) to turn out correctly.
Variations: I often sub applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil), use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and very often, I double the recipe and make two loaves because it freezes great.
Ba's Best Banana Bread Recipe
Serving: 1 slice , Calories: 245 kcal , Carbohydrates: 32 g , Protein: 3 g , Fat: 12 g , Saturated Fat: 2 g , Cholesterol: 32 mg , Sodium: 207 mg , Fiber: 1 g , Sugar: 19 g
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.This Sour Cream Banana Bread beat out the competitors and won the hearts of a room full of friends. Banana Bread with sour cream and brown sugar is moist, full of banana flavor, and easy to make. This one bowl recipe really is the best!
Banana Bread Recipe
By that I mean, we made four different banana bread recipes, served them to a group of our friends, and had them vote on their favorite.
This banana bread recipe with sour cream and brown sugar rose to the very top, striking all the right flavor and texture notes.
A few weeks later, one of our friends (I mean, survey participants), asked us to use that banana bread recipe to make her wedding cake. The story of that cake is for another day, but suffice it to say, we have put this banana bread recipe through its paces.
Small Batch Banana Bread Recipe
Over and over, this recipe has proven itself to be delicious enough for a wedding cake, but also easy enough for an average Saturday morning.
To freeze, remove the bread from the pan and allow to cool completely. Then double wrap in plastic wrap and foil. The bread will keep for up to 3 months.
This recipe can be baked in round cake pans or made into cupcakes. One batch will make enough for two thin 8 or 9 inch pans. Bake for 25-30 minutes. I always recommend lining cake pans with parchment circles for easy removal.
Classic Banana Bread (moist And So Easy!)
Recommend enjoying a slice while it’s still warm. Slather that baby with butter or whipped cream cheese! Hooo baby! That’s the good stuff.
Once the banana bread is cooled, wrap it in saran wrap and store at room temperature. It will stay perfectly moist and lovely for 3-4 days at room temperature or up to a week in the fridge.
There are so many different ways to customize this recipe to make it your own. We sometimes add ½-1 cup chocolate chips or nuts (pecans are my personal favorite).
Olive Oil Banana Bread
I’ve also made Double Chocolate Banana Bread, Cherry Chocolate Chip Banana Bread, and a Banana Ginger Bread Loaf all using this recipe as the base.
You could try a simple crumb topping or frost it with my favorite cream cheese frosting (found on this Zucchini Cake with Cream Cheese Frosting).
This is the kind of recipe I hope you’ll return to over and over again throughout the years. Maybe as a surprise after-school snack for the kids. Maybe for breakfast with good friends. Or maybe it’ll find its way into a care package or “Welcome, neighbor!” basket.
Moist Banana Bread With Sour Cream » Hummingbird High
I’ve made this bread so many times now, it’s committed to memory. I hope it’ll become a part of our family throughout the years, bringing comfort, delight, and the satisfaction of a warm, buttery slice of bread for generations to come.
To make a parchment sling: cut a piece of parchment paper to be as wide as the long side of the pan. Press the parchment down into the pan so it lays flat. Greasing the pan first can help it stick. Leave 1-2 inches of extra parchment paper draped over each of the long sides to act as “handles” when you’re pulling it from the pan, then trim the rest. Grease the inside of the parchment paper with butter or cooking spray.
Wrap leftover bread in saran wrap and store at room temperature for up to five days. Tightly wrapped bread can also be frozen for several months then thawed in the fridge or at room temperature.I know you all want the most moist and delicious banana bread recipe, so buckle up for The Best Sour Cream Banana Bread Recipe ever!
Best Banana Bread Recipe
I know, you all are started to worry a little bit about Cade and I and this whole banana bread thing, aren’t you? Look, banana bread is so delicious and we just had to make sure that we found a classic recipe for the very best banana bread before we started tackling cool things like how to make banana bread with sour cream. And trust me, this is the best sour cream banana bread you’ll ever have.
It’s just that good. And truth be told, it might even trump our chocolate chip banana bread recipe.Speaking of chocolate chip banana bread…
I found out some pretty devastating news a few weeks ago as I started testing this banana bread recipe with sour cream. Which by the way, did not take years to figure out. In fact, it was pretty easy to just adjust our classic banana bread recipe into a banana bread recipe with sour cream because the original was just so darn good.
Easy Banana Bread Recipe {deliciously Moist!}
We did a poll on our Instagram, fully expecting it to be in our favor, pro chocolate chip banana bread and we were totally shocked to find out that the majority of you prefer your banana bread WITHOUT chocolate chips.
Cade and I are still deciding if we can be friends with our readers after such a discovery. Chocolate chips should ALWAYS be in banana bread.
Actually, that’s not true. Cade and I loved this sour cream banana bread recipe so much we literally didn’t miss the chocolate chips. And you’re welcome for skipping them in this recipe for all of you.
Extra Moist Banana Bread With Oil
This a simple sour cream banana bread recipe, and it requires only a handful of ingredients. Here’s what you’ll need to make banana bread with sour cream:
Those deliciously overripe bananas make banana bread moist, but the sour cream — without adding extra liquid — really takes things to the next level. Bananas make banana bread moist, as well as how you fold in the ingredients, but it’s sour cream that makes banana bread moist more than anything else.
If you don’t have canola oil, just substitute vegetable oil. If you don’t have either of those, you can use shortening, butter, or coconut oil but the results will not be the same.
Ultra Moist Healthy Banana Bread (made With Olive Oil)
You can store banana bread at room temperature for up to 5 days. You should keep it in an airtight container to seal in moisture.
Yes! You can freeze the entire loaf of sour cream banana bread or freeze individual slices. Use a freezer bag or wrap in layers of plastic wrap and foil to prevent freezer burn.
The secret to making a perfect banana bread with sour cream is to let the eggs and sour cream sit out while you prepare everything else. That will help the ingredients come to room temperature and they
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