I recently made a batch of my favorite sour cream banana bread that features lush, mashed bananas and tangy sour cream blended with unsalted butter, vanilla, and all-purpose flour. Adding a few walnuts made it even more special. It is a moist banana bread recipe sour cream style that always brings a smile to my face.

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I’ve been perfecting my BEST Ever Sour Cream Banana Bread recipe for a while now and gotta say its moist texture and tangy flavor really set it apart. I mix together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt before creaming 1/2 cup unsalted butter with 1 cup granulated sugar.

Then I beat in 2 large eggs and 1 teaspoon vanilla extract, followed by the mashed bananas and 1 cup sour cream (Greek yogurt works just as well). This bread reminds me of those classic recipes like the popular Bread Machine Banana Bread With Sour Cream and even a few nods to the Banana Nut Bread Recipe style.

I love how the sour cream adds a depth of flavor that is simple but memorable. Sometimes I fold in 1/2 cup chopped walnuts or pecans for a crunch.

Enjoy trying this Moist Banana Bread Recipe.

Why I Like this Recipe

I really love this recipe for several reasons. First, the moist, delicious texture is unbeatable. I mean, sour cream makes the bread super moist and it never comes out dry no matter how many times I make it.

Another thing is the flavor boost from those super ripe mashed bananas. They add such a rich, natural sweetness that makes the whole thing taste homemade and comforting.

Also, I really like how simple and straightforward the instructions are. The whole process is easy to follow even if you sometimes mess up the order or overmix a little bit. I appreciate that the recipe gives you a little wiggle room, so you dont stress about perfection.

Lastly, the optional nuts are a cool addition. Theyll give some extra crunch if im in the mood for that texture contrast, which makes every bite a little more exciting.

Ingredients

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All-purpose flour provides structure and essential carbohydrates for tender, moist banana bread.
Unsalted butter adds richness, moisture and flavor; its a fat source that tenderizes the crumb.
Granulated sugar sweetens and provides carbohydrates; balances sour cream’s tartness for a perfect flavor.
Eggs contribute protein and binding, ensuring a cohesive texture in every slice.
Bananas bring natural sweetness, fiber and moisture; they amp up flavor and maintain softness.
Sour cream gives tangy richness, moisture and a tender crumb; it boosts protein slightly.
Walnuts (optional) supply healthy fats, protein and fiber, adding a nice crunch.
Baking soda helps the bread rise, creating a light and airy crumb.
Salt enhances flavor overall, balancing sweet and tangy elements seamlessly.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 super ripe bananas, mashed (about 1 cup)

1 cup sour cream (or Greek yogurt if youd rather)

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or nonstick spray.

2. In a bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

3. In a larger bowl beat together 1/2 cup unsalted butter and 1 cup granulated sugar until the mixture is creamy then add 2 large eggs one at a time followed by 1 teaspoon vanilla extract.

4. Stir in your 3 super ripe mashed bananas (about 1 cup) into the butter mixture.

5. Mix in 1 cup of sour cream (or Greek yogurt if youd rather) until everything is nicely combined.

6. Gently fold your dry ingredients into the wet mixture, being careful not to overmix or the bread may turn out heavy.

7. If you choose to add nuts, fold in 1/2 cup of chopped walnuts or pecans now.

8. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.

9. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. If its a bit underdone, just pop it back in for a few more minutes.

10. Let the bread cool in the pan for 10 minutes then remove it to a wire rack to cool completely before slicing and enjoying.

Equipment Needed

1. Oven set to 350°F for baking
2. 9×5-inch loaf pan
3. Medium bowl for dry ingredients
4. Large bowl for wet ingredients
5. Measuring cups and spoons
6. Electric mixer or whisk for creaming butter and sugar
7. Spatula for folding ingredients and smoothing out the batter
8. Toothpick to test if the bread is done
9. Wire cooling rack for cooling the bread before slicing

FAQ

Q: Can I use Greek yogurt instead of sour cream? A: Yup, Greek yogurt works just as good, plus it gives a tangy twist to your bread.

Q: What exactly does "super ripe bananas" mean? A: It means the bananas are all brown and soft; they mash up perfectly and add a lot of natural sweetness.

Q: Can I add nuts to this recipe? A: Sure, tossing in about 1/2 cup of chopped walnuts or pecans is a great idea if you like a little crunch.

Q: How long do I need to bake the banana bread? A: It usually takes between 60 to 70 minutes at 350°F, but it's always best to pop a toothpick in to check if it's done.

Q: Can I make this bread ahead of time? A: Definitely! It can be stored in the fridge and still tastes amazingly good, though letting the flavors meld for a day helps a lot.

BEST Ever Sour Cream Banana Bread Recipe Substitutions and Variations

Instead of 2 cups all-purpose flour, try using a mix of 1 cup whole wheat flour and 1 cup all-purpose for a slightly nuttier flavor
If you run out of baking soda, you can use 1 1/2 teaspoons of baking powder in its place. It might change the rise a bit but it works
Swapping the 1/2 cup unsalted butter with an equal amount of melted coconut oil will not only add a hint of coconut flavor but also give a slightly different texture
For 1 cup granulated sugar, you could try using coconut sugar. It gives a subtle caramel note to the bread and might even feel a bit healthier
If sour cream is not around, Greek yogurt is a great substitute and makes the bread just as moist and tangy

Pro Tips

1. Make sure your bananas are super ripe – like with lots of brown spots – because they really add to the flavor and moistness of your bread.
2. When you’re mixing the dry and wet ingredients, go easy on it. Over-mixing can create a heavy texture that you’ll wish you could fix later.
3. Keep an eye on your baking time. If a toothpick comes out a tad wet, let it sit for a couple more minutes. Every oven is different, so a little extra time might be needed.
4. If you decide to toss in nuts, lightly toast them first. It brings out more flavor and gives that extra crunch without overpowering the banana taste.

BEST Ever Sour Cream Banana Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

270

kcal

Equipment: 1. Oven set to 350°F for baking
2. 9×5-inch loaf pan
3. Medium bowl for dry ingredients
4. Large bowl for wet ingredients
5. Measuring cups and spoons
6. Electric mixer or whisk for creaming butter and sugar
7. Spatula for folding ingredients and smoothing out the batter
8. Toothpick to test if the bread is done
9. Wire cooling rack for cooling the bread before slicing

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 super ripe bananas, mashed (about 1 cup)
1 cup sour cream (or Greek yogurt if youd rather)
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or nonstick spray.
In a bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
In a larger bowl beat together 1/2 cup unsalted butter and 1 cup granulated sugar until the mixture is creamy then add 2 large eggs one at a time followed by 1 teaspoon vanilla extract.
Stir in your 3 super ripe mashed bananas (about 1 cup) into the butter mixture.
Mix in 1 cup of sour cream (or Greek yogurt if youd rather) until everything is nicely combined.
Gently fold your dry ingredients into the wet mixture, being careful not to overmix or the bread may turn out heavy.
If you choose to add nuts, fold in 1/2 cup of chopped walnuts or pecans now.
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. If its a bit underdone, just pop it back in for a few more minutes.
Let the bread cool in the pan for 10 minutes then remove it to a wire rack to cool completely before slicing and enjoying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.