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Sour Cream Banana Bread

Sour cream banana bread with an extra-moist, tender crumb and a deeply golden crust. Sour cream keeps the loaf soft for days, with a slightly glossy top that looks bakery-fresh.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until mostly smooth.
  • 0.5 cup butter Softened.
  • 0.75 cup sugar
  • 2 large eggs Room temperature preferred.
  • 1 tsp vanilla extract
  • 0.5 cup sour cream Adds tenderness and tang.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Beat the softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla.
Add bananas and sour cream
  1. Stir in the mashed bananas and sour cream until fully combined.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined—do not overmix.
Bake and cool
  1. Pour the batter into the prepared pan and bake at 350°F for 60–70 minutes until the top is deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes before turning out.

Notes

For the most even crumb, mash bananas thoroughly but leave a few small lumps. Store tightly wrapped at room temperature for up to 3 days (or refrigerate up to 5 days); for best sliceable texture, let refrigerated slices sit at room temperature 10–15 minutes before eating. Freezing is yes: wrap individual slices and freeze up to 2 months. Dairy-light swap: use low-fat sour cream in the same amount for a slightly less rich but still tender loaf.