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Ultimate Moist Banana Bread with Sour Cream Recipe

This sour cream banana bread recipe creates an exceptionally moist and tender loaf that stays fresh for days. The secret ingredient of sour cream amplifies the rich banana flavor while creating a perfect crumb texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 medium very ripe bananas (about 1 1/2 cups mashed)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray. Mash the bananas in a medium bowl until smooth.
  2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, oil (or melted butter), eggs, sour cream, and vanilla extract. Whisk until well combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  4. Fold in the chopped nuts if desired. The batter should be thick but pourable.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best flavor - don't overmix the batter after adding flour to avoid tough texture. Greek yogurt can substitute for sour cream. Store wrapped at room temperature for up to 3 days or freeze for 3 months.