This one-bowl sour cream banana bread recipe is amazingly popular for good reason! Super moist and fluffy, it is crazy delicious and so easy to make!

There are a lot of divisions in the world when it comes to banana bread. First and foremost, I would say, is The Great Nut Debate.

Do we dare talk about this here?

A loaf of banana bread with a few slices cut off and stacked in front of the rest of the loaf.

Dark or Light Banana Bread?

Do you prefer your banana bread dark and speckly or if you are a fan of golden, light-colored banana bread?

I think the darker crumbed banana bread (like in today’s sour cream banana bread post) is generally thought to be a bit more traditional. Those speckles are a sign of great banana bread, right?

But if you’ve never tried a buttery, light, golden banana bread loaf, you might be missing out (my favorite version is here).

Four slices of banana bread laying on a cutting board.

What Causes the Speckles in Banana Bread?

I’ve done a lot of reading and testing (I’m telling you, NERD, and proud of it) to figure out why some banana bread loaves have a light-colored crumb and other recipes produce the dark speckles like you see in these pictures.

One likely reason? Baking soda.

Banana bread recipes that have a larger amount of baking soda usually have a darker crumb. This sour cream banana bread has a full teaspoon of baking soda…and it clearly results in darker speckles.

This much lighter buttermilk banana bread only has 1/8 teaspoon baking soda.

A loaf of banana bread with three slices cut out and stacked in front of the rest of the loaf.

Classic Sour Cream Banana Bread

For a classic, traditional, perfect banana bread recipe, you can’t go wrong with this sour cream banana bread.

If you take a quick glance through the comments, you’ll easily see that many, many, many of you have fallen in love with this banana bread over the years. This recipe has over 500 5-star reviews!

No surprise! It is so easy – one bowl! So delicious – supremely moist and tender!

It really is one of the best banana bread recipes out there.

A loaf of banana bread with three slices cut out and stacked in front of the rest of the loaf.

Sour Cream Banana Bread FAQs

Can I make this recipe into muffins?

Many readers over the years have done just that. They’ve reported back with good results. The recipe will yield about 17-20 muffins (bake them at the same temp in the recipe and check them around 17-18 minutes).

Can I sub the sour cream with buttermilk or plain milk?

Buttermilk can be used in place of the sour cream (the batter will be thinner, but that’s ok). Subbing in dairy milk or non-dairy milk for the sour cream may affect the texture and overall end result of the bread because the recipe needs the acidity of the sour cream (or buttermilk) to turn out correctly.

Can I add nuts, chocolate chips or other add-ins?

Yes, that works great! Toss them in with the flour (just remember not to over mix!).

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Sour Cream Banana Bread

4.61 stars (993 ratings)

Ingredients

  • 1 cup (212 g) granulated sugar (see note to reduce the sugar)
  • ½ cup oil (see note)
  • 2 eggs
  • 1 cup (227 g) mashed ripe bananas, about 3 ripe bananas
  • ½ cup (113 g) sour cream
  • 1 teaspoon vanilla
  • 1 ½ cup (213 g) all-purpose flour (see note)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions 

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 9X5-inch loaf pan (or several mini loaf pans).
  • In a large bowl, whisk together the sugar and oil. Add the eggs, bananas, sour cream and vanilla; blend well.
  • Add the flour, baking soda and salt; stir just until dry ingredients are moistened. Spread the batter evenly in the prepared pan.
  • Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
  • Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes great).

Notes

Variations: I often sub applesauce for part of the oil (up to half) and sometimes use melted butter in place of the oil), use 50% whole wheat flour, decrease the sugar to 3/4 cup (especially if using very ripe bananas), and very often, I double the recipe and make two loaves because it freezes great. 
Flour: don’t pack the flour in the measuring cup. Fluff up the flour really well, scoop, and level. 
Serving: 1 slice, Calories: 245kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 207mg, Fiber: 1g, Sugar: 19g
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Recipe Source: adapted slightly from Leigh Anne at Your Homebased Mom

Recipe originally posted June 2009; updated with new pictures, recipe notes, and commentary.

A loaf of banana bread with a few slices cut off.