Easy Sour Cream Banana Bread: Moist and Delicious

If you’re crazy about banana bread but you love the tartness of sour cream, you’re going to love this new sour cream banana bread recipe. It’s simple, delicious, and packed full of texture and flavor! 

Baking with Sour Cream

There are so many benefits to baking with sour cream. I’ve got a ton of recipes on this site that call for it, since it complements a great many baked goods. Here are the top three reasons I recommend using sour cream in this particular recipe: 

1. Moisture and Richness: Full fat sour cream adds luscious moisture to baked goods, making them tender and rich. That’s particularly true in this recipe because the addition of the bananas adds even more moisture. (Perfection!)
2. Tangy Flavor: Sour cream adds a really subtle tangy flavor to this banana bread, which enhances the overall taste without being overpowering. In fact, if I hadn’t told you this recipe had sour cream in it, you would never guess! That’s because this tanginess complements the sweet flavors of the bananas and adds depth to the finished product. 
3. Tender Crumb: The acidity in sour cream reacts with baking soda in this recipe, which helps to create a tender crumb. This makes the final product light and fluffy, with a delicate texture that’s makes this banana bread extra-special. 

Sour Cream Banana Bread Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a look at what you’ll need. These are simple ingredients you might already have on hand in your kitchen.

• room temperature butter (salted or unsalted, your choice)
• white (granulated) sugar
• light brown sugar
• large room temperature eggs
• pure vanilla extract
• ripe bananas
• all-purpose flour
• baking soda
• salt (if you use unsalted butter)
• ground cinnamon
• sour cream
• finely chopped pecans (optional)

How to Make Sour Cream Banana Bread

This one comes together so easily, folks! You’re going to be glad you made it, I promise. 

Start by preheating your oven to 350 degrees Fahrenheit. 

Grease and flour a large bundt or tube pan. You could opt to go with two loaf pans instead, if you prefer traditional looking slices. 

Make sure your butter and eggs are room temperature before starting. 

Cream butter until light and fluffy. 

Add vanilla extract and both sugars. Mix well. You’ll have a thick dough-like batter at this point. 

Add the four bananas. I didn’t even bother to mash them first, since I happened to be using my stand mixer. Let them mix until they are broken down. Don’t worry if the batter looks a little funky at this point. (It always does and I always wonder if I’ve made a mistake.) 

Now add the eggs. Work them into. You’ll have a broken, wet batter. 

Now add the flour, salt, and baking soda. Mix until it all comes together. 

Now for the fun part! Add a cup of sour cream and mix until it looks fluffy and creamy. 

Fold in finely chopped pecans (or mini chocolate chips, coated in flour). This is optional but I’m nuts about nuts. 

Transfer batter to prepared pan. 

Place in preheated oven and bake for a full hour or until golden brown. Remove and place on wire rack. Cool in pan for about 10 – 15 minutes. 

Remove from pan and continue to cool. 

If you like, you can sprinkle cooled banana bread with powdered sugar or drizzle with caramel. (Have fun with this process!) 

Serve and enjoy. 

Store leftovers in refrigerator in an airtight container up to 4 – 5 days. 

You can freeze this banana bread to be served later. Allow to thaw naturally. 

What to Expect from this Banana Bread

It’s moist, it’s loaded with texture, and it’s delicious! What more could you want from a banana bread? As I mentioned above, you’ll never notice the sour cream, though you might pick up on the depth of flavor. I like to spread mine with butter while the bread is still warm. It melts and adds another layer of flavor! This is an amazing recipe, one I plan to use again and again. I hope you enjoy it as much as I do! 

Variations to this Recipe

I love making banana bread this way but I’m also keen on changing things up. Here are a few things to try. 

Chocolate Chips: As I mentioned above, you can add chocolate chips to the batter in place of (or alongside) the pecans. Just lightly coat them in flour before adding. Mini chips are best, as they are less likely to sink to the bottom of the pan. 

Berries: I’ve got an amazing banana berry recipe already but I love, love, love adding berries to banana bread. I’ve used blueberries, blackberries, raspberries, or chopped strawberries. Delicious!

Coconut: I love coconut in my banana bread. If you’ve tried my Maui Banana Bread you already know that! It’s also fun to add things like macadamia nuts or pistachios to the coconut version.

Mayonnaise: This is by far my favorite thing to add to banana bread. I’ve got a great recipe for mayonnaise infused banana bread you’re going to love!

Tips for Moist Banana Bread

Other Banana Breads from Out of the Box Baking

• Brown Butter Banana Bread
• Chunky Peanut Butter Banana Bread
• Gluten Free Banana Bread
• Caramel Pecan Banana Bread
• Cranberry Banana Bread
• Luscious Apple Banana Bread
• Chocolate Banana Bread

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

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If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

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