Name: Sour Cream Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 130 min
Ingredients: 1 cup granulated sugar; ½ cup vegetable oil; 2 large eggs; 1 cup mashed overripe bananas ((about 3 medium bananas)); ½ cup full-fat sour cream; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt ((I use sea salt))

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If you have overripe bananas sitting on your counter – this Sour Cream Banana Bread recipe is the perfect way to turn them into something delicious. This is the best banana bread recipe ever because of the sour cream which creates an ultra-moist texture, rich flavor, and tender crumb that takes classic banana bread to the next level. Only one bowl and no mixer needed!

And if you prefer your banana bread in muffin form then be sure and make Cinnamon Banana Bread Muffins or if you prefer cake – then you must try this Amazing Banana Bread Cake with Cream Cheese Frosting.

A loaf of banana bread that has been cut into slices.

Sour Cream Banana Bread Recipe : Moist, Easy, and Full of Flavor

This is the easiest recipe for banana bread you’ll ever make! I promise ❤︎ Only 9 simple pantry baking ingredients, one bowl, and no hand mixer or stand mixer needed! It’s a simple process of combining the wet ingredients, then adding in the dry ingredients, and gently mixing everything together. That’s it.

No special ingredients, utensils, or lots of different bowls needed.

I love this recipe for banana bread because it really is so simple, and the banana flavor just shines. Just basic ingredient is all you need + some really ugly brown bananas. I promise, the uglier the banana, the better the banana bread will be ☺️.

Why You’ll Love Sour Cream Banana Bread

🍌 Extra moist thanks to sour cream
🍌 Rich banana flavor
🍌 Soft, tender texture
🍌 Easy one-bowl recipe, no mixer needed
🍌 Perfect use for overripe & brown bananas
🍌 Great for freezing

Close up of the slices of banana bread with sour cream

Simple Ingredients Needed

Granulated Sugar
Vegetable Oil
Large Eggs
Overripe Bananas : Make sure they are brown bananas and not all yellow. The browner and uglier the banana, the better. The recipe calls for 1 cup mashed bananas which is equal to about three medium-sized bananas.
Sour Cream : The “secret ingredient” to the most amazing tender banana bread. I highly recommend using full-fat sour cream for the best results.
Vanilla Extract
All-Purpose Flour
Baking Soda
Sea Salt : I like using sea salt but regular table salt works too.

How To Make Amazing Banana Bread with Sour Cream (Printable Recipe Card)

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.

In a large mixing bowl, whisk together the granulated sugar and vegetable oil until combined.

Add in the large eggs, mashed bananas, sour cream, and vanilla extract. Whisk together until well combined and creamy.

Add in the all-purpose flour, baking soda, and salt. Stir with a wooden spoon or rubber spatula, just until the dry ingredients are moistened and fully incorporated, and no flour pockets remain in the batter. Scrape the bottom and sides of the bowl while you’re mixing.

Evenly spread the banana bread batter into the prepared loaf pan and smooth out the top.

Bake for 50-60 minutes or until the center of the bread is puffed up and domed, and a toothpick inserted comes out clean or with moist crumbs (there should be no wet batter on the toothpick).

Remove the loaf pan from the oven and let it cool in the warm pan for about 15-20 minutes. Turn out the bread onto a cooling rack and allow it cool completely, at room temperature, for about 1 hour. Slice & enjoy!

How To Store Leftovers & Freeze Banana Bread

Keep the banana bread stored at room temperature for up to 3-4 days. You can wrap the banana loaf in plastic wrap, aluminum foil, place it inside a Ziploc gallon-sized bag, or place sliced inside an airtight container.

For longer storage you can keep the banana bread stored in the refrigerator for up to 7 days. Eat chilled, place it out at room temperature, or warm it up in the microwave for eating. I much prefer the bread stored at room temperature.

For freezing banana bread, allow it to cool completely, and then wrap the loaf in plastic wrap and then again in heavy-duty aluminum foil. Freeze for up to 2 months. Let the loaf thaw in the fridge overnight or out at room temperature on the countertop. You can freeze the entire loaf of sour cream banana bread or individual slices.

Pro Tips From The Test Kitchen

You can leave the mashed bananas as chunky as you prefer or more finely mashed/pureed. Either way works. Use a fork to mash the bananas, a potato masher, or even a hand mixer for a pureed banana. I use a fork to finely mash up the bananas; I don’t love chunks of banana so I mash it up for a few minutes until it’s really soft and finely mashed.
For the best results use full-fat sour cream only! I promise it makes a difference.
I don’t recommend substituting plain yogurt or plain Greek yogurt for the sour cream. But you can always try it and see if you like the taste ok. It will affect the final taste and tender crumb of the banana loaf.
Make sure you are only mixing in the dry ingredients just until fully incorporated and no more. You want to make sure that you are not aggresivly mixing or over-mixing. Just gently mix until no flour pockets or streaks remain in the batter. Make sure you scrape the sides and bottom of the bowl to ensure you are getting everything combined.
This recipe double perfectly (use two 9×5-inch loaf pans for a double recipe), and it also makes really cute mini loaves as well; 8 mini loaves and I buy the disposable aluminum ones from the store if I am making mini loaves.
As with most banana recipes this is even better the day after making it! If you can wait that long… wrap the cooled loaf in aluminum foil and leave it at room temperature. The next day, the banana bread is so super extra moist and the banana flavor has had time to develop. It really is so amazing on day 2! I will usually double the recipe and my family will eat one loaf in one day, and then I will save the other loaf for the next day and give it time for the banana flavor to marinate and the bread to become even softer and more tender.