This baked homemade loaf of banana bread is extra moist, tender, and slightly tangy thanks to the addition of sour cream in the batter. A highly rated recipe by Hummingbird High readers — let’s bake it! Grab the recipe in the blog post, along with tips, tricks, and techniques on how to make it.
A few years ago, when I developed recipes for my cookbook, Weeknight Baking, I was determined to find the best banana bread loaf recipe. I tried simple and beloved recipes like Joanne Chang’s Flour Bakery banana bread, and recipes with complicated techniques like making banana syrup for the bread. I’m not going to lie—comparing them all to one another as a tough task (my friend Erika actually does something similar over on her blog). They were all good in different ways! But I did come out with one conclusion: my favorite banana bread recipes all used sour cream.
Ultimately, I decided to include this recipe for banana bread recipe with sour cream in my cookbook. In my opinion, it holds its own against many of the banana bread recipes I tried. Why? I made sure to use more bananas, brown sugar, and (my not-so-secret weapon) sour cream than most other banana bread recipes. The result is a super moist banana bread.
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Simply put, sour cream adds moisture and flavor to banana breads, and gives the banana bread a soft and tender crumb. Banana bread recipes WITHOUT sour cream have drier crumbs, and go stale much faster. But a banana bread recipe with lots of sour cream keeps moist and fresh for almost a FULL WEEK after baking.
To my banana bread recipe. Remember how I said that I use more bananas and brown sugar than most other banana bread recipes? All that extra sugar needs to be balanced out with something, otherwise we’ll end up with a banana bread that’s overly sweet and one note. And that something is sour cream!
@ FOOLPROOF BANANA BREAD RECIPE. I accidentally overbaked it but if still came out soooo tender and moist thanks to all the sour cream in the batter. Never making another #bananabread recipe again! #bananabreadrecipe ♬ fishing for magikarp – demon gummies
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For more popular banana recipes on Hummingbird High, check out My Best Banana Bundt Cake Recipe and these Small Batch Banana Nut Muffins.
. Some of the recipes I tried were unbelievably fussy: some instructed you to brown butter, caramelize bananas with sugar, others instructed you to boil them down into a syrup. While they were delicious, they weren’t actually any MORE delicious than this easy banana bread recipe.
This banana bread recipe is SO easy that it comes together in just 15 minutes. There’s no need to do anything special to the ingredients beyond throwing them in the mixer bowl. In fact, if you’re using super ripe bananas, you don’t even need to mash them—the mixer does the job for you!
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My future mother-in-law recently sent me this article from The Kitchn that described how many folks were baking banana bread during these current critical times. The article speculated that folks were stocking up on bundles of bananas during their weekly or bi-weekly shopping trip, only to find that they had too much of the fruit leftover and over ripened.
It’s well known that the best banana breads are made with over ripened bananas. You know, the kind that are overly fragrant, and extremely spotty to the point of almost looking black? This banana bread recipe takes full advantage of those bananas.
There are several ingredients in this recipe like the sour cream that keep the banana bread moist and flavorful. Not only does this banana bread keep well at room temperature, it also stores wonderfully in both the fridge and the freezer. Be sure to checkout the FAQ section below for more instructions on how to store the banana bread long term!
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Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. I love pairing it with anything banana because it almost tastes like the bananas have been caramelized (without having to actually caramelize them yourself!). Amazing.
Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would. Brown sugar is one of the key ingredients to making this banana bread recipe extremely moist.
Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful. However, you can use either in this banana bread recipe without affecting its flavor too much.
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Sadly, no. At least, not if you want your banana bread to look and taste like mine. Why? The molasses in the brown sugar makes brown sugar more acidic than white sugar. This acidic nature makes it react better with baking soda (which is alkaline in nature), the primary leavener in this recipe.
Leaveners are the ingredients in baking recipes that responsible for making the baked goods rise. They do so by reacting with other ingredients to create bubbles in batters and doughs. The reaction is usually activated when an acidic ingredient is mixed an alkaline ingredient, and/or the heat from the oven.
Because granulated sugar isn’t acidic in the same way, it won’t react with the baking soda as effectively as brown sugar. What does that mean for your banana bread? If you use white sugar in this recipe, you’ll likely have a loaf that’s dense and flatter than mine. It might still be tasty, but I can’t wholeheartedly recommend it.
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I’ve already talked at length as to why sour cream is important in this banana bread recipe. But what happens when you don’t have sour cream at home and STILL want to make this recipe?
Crème Fraîche: Sour cream can be substituted with crème fraîche. However, note that crème fraîche is LESS acidic than sour cream. That means that your banana bread will be less tangy than if you’d used sour cream.
Yogurt: Sour cream can be substitute with plain, unsweetened full-fat regular OR Greek yogurt. AVOID using flavored yogurt since these have added sugars and artificial flavors that affect your banana bread. Finally, plain unsweetened yogurt is MORE acidic than sour cream. Substituting sour cream with yogurt in this recipe results in tangier banana bread.
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Other Creamy Dairy Products: According to this New York Times article about recipe substitutions, sour cream can also be substituted with mascarpone, Neufchâtel, Quark, and more. However, I’ve never tried their recommendations myself—I can only vouch for crème fraîche and yogurt.
Black bananas. How ripe should bananas be for banana bread? VERY ripe. Like “leaving them on the counter for another day is a bad idea because it would attract too many fruit flies” ripe.
Technically, yes, you can. But I guarantee you that the resulting banana bread won’t be as moist as flavorful as the one that would have been if you’d used spotted black bananas. Why? As bananas naturally ripen, the fruit inside becomes more sugary and flavorful. Yellow bananas are still pretty starchy and don’t contain as much natural sugars and flavors.
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Freezing overripe bananas for future baking projects. I put the bananas, skin and all, in a gallon-size zip top bag and freeze them. In the freezer, the peel turns entirely black (don’t panic, this is normal!). It then leeches oil into the fruit to make the bananas more flavorful.
When I want to use the frozen bananas in a recipe, I transfer them to the fridge, still in their bag, and thaw them overnight. Alternatively, if it’s a hot day, I thaw them on the counter at room temperature for a few hours on a plate. The plate is important—as the bananas thaw, they’ll release a large amount of liquid. Don’t throw it out! Simply dump the fruit and its liquid into a bowl. Whisk them together before using in the recipe as directed. That banana juice is actually the secret to the making the very best and crazy moist banana bread.
Recipe Troubleshooting and FAQ FAQ: What You Need To Make The Recipe Can I make the recipe in an 8 x 4-inch loaf pan instead of a 9 x 5-inch loaf pan?
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Yes, yes you can! Your loaf will come out even taller and more picturesque than mine. My only warning is that there’s a higher risk of the batter overflowing out onto the oven floor. That’s because you’re cramming the same amount of batter into a smaller cake pan. So be sure to set the loaf pan on top of a sheet pan to catch any potential batter spillage.
You can, but I wouldn’t recommend it. Banana bread recipes are made specifically for loaf pans to produce thick and dense loaves. As a result, baking a banana bread recipe in a muffin pan will result in thick and dense muffins. Baking this recipe in a muffin pan could potentially result in muffins that are too greasy or heavy. You’d be better off finding a recipe that’s specially for muffin pans that make soft and light muffins. In fact, I even have
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