Looking for the best quick bread recipe to use up overripe bananas? This Banana Bread Made with Sour Cream is exceptionally moist, fluffy, and full of flavor. Requiring just one bowl and simple pantry staples, this foolproof recipe delivers a bakery-quality loaf right at home.
*This recipe was originally published on June 25, 2021 and has been updated with new tips & tricks for your best bake!
Whether you need a quick breakfast option, an afternoon snack, or a sweet dessert, this easy-to-make banana bread is guaranteed to satisfy!
Why Adding Sour Cream Changes Everything
If you’ve never added sour cream to your baked goods, you are in for a treat! Sour cream is a secret weapon for quick breads and cakes. Its acidity reacts with the baking soda to create a tender, light crumb, while its rich fat content locks in moisture. The result is the softest, moistest banana bread you will ever bake—without any risk of dry or dense texture.
Since bananas are usually also marked down the minute they get a few brown specs, I can make loaves for about a $1 cost!
With many little hungry bellies to feed, this is my go-to snack and breakfast option for days when my pantry is starting to get thin. Plus, the recipe and whole baking process is pretty darn easy so it is certainly not hard to do!
Ingredients Shopping List
- 1 cup Ripened, Mashed Bananas (about 2 large or 3 small bananas with brown spots)
- 8 tablespoons Unsalted Butter (room temperature)
- 1 cup White Granulated Sugar
- 2 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream (full-fat works best for moisture)
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/2 cup Slivered Almonds (Optional, adds a delicious crunch)
Step-by-Step Instructions
Cool and Serve: Allow the bread to cool in the pan for 30 minutes before transferring it to a wire rack. Slice and enjoy!
Preheat and Prep: Preheat your oven to 350°F and line a standard loaf pan with parchment paper, leaving an overhang on the sides for easy lifting.
Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until smooth.
Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt directly into the wet mixture. Stir gently until just combined. Fold in the optional slivered almonds. Note: The batter will be slightly thick and a little lumpy—do not overmix!
Bake: Pour the batter evenly into your prepared loaf pan. Bake on the center rack of your oven for 55 to 60 minutes. The top should feel firm and springy, and a toothpick inserted into the center should come out clean.
Pro-Tips for Success
- Use Overripe Bananas: The browner and spottier your bananas are, the sweeter and more flavorful your banana bread will be.
- Don’t Overmix: Once you add the flour, mix only until the flour disappears. Overmixing develops gluten and can make the bread dense.
- Storage: Keep your sour cream banana bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
One Bowl Banana Bread with Sour Cream
Equipment
- loaf pan
- parchment paper
- large mixing bowl
- wooden spoon/hand mixer
- rubber spatula
- Oven (adjusted to center rack)
Ingredients
- 1 cup mashed bananas about 2 large, or 3 small
- 8 tablespoons butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup slivered almonds optional * adds a nice flavor and texture to the bread.
Instructions
- Preheat oven to 350°F. and line a loaf pan with parchment paper.
- Cream butter, sugar, eggs, vanilla extract, sour cream, and mashed bananas. Add in the flour, baking soda, and salt; stir to combine. Fold in ((optional slivered almonds)). Batter with be slightly lumpy.
- Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-60 minutes. The top of the loaf with feel firm, and springy. A toothpick inserted into the center of the loaf should be clean when inserted, and removed.
- Allow loaf to cool for 30 minutes before slicing. Enjoy!
Hello, I am sorry but I cannot confirm how good it would be, but you can always try. It will still bake up!
Can you use a sugar substitute in this ?
Hello, was it cooked fully? If it was, I wouldn’t worry about it. Oven positions, and pans can affect that.
I made this banana bread and it tested done, but the top of my banana bread never got brown, it is white on the top – what did I do wrong.
I just bought a couple containers of sour cream that were on sale. I may have to try this!
Hmm, I love banana bread and I also like sourdough. I’ll bet these are great combined!
This sounds delish! I have bananas sitting on my counter now and can’t wait to try this recipe.
That sounds delicious! I have bananas going soft to use up too!
I love to make banana bread. I have a recipe that requires buttermilk, but I bet it would work with sour cream, too. The addition of almonds instead of my regular walnuts would be a nice change, too.