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!

One of the best banana bread recipes ever, this bread has been a tried-and-true favorite for over a decade.

And you don’t have to take my word for it! With over 1,000 five-star reviews, it’s popularity speaks for itself.

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

Easy Banana Bread Batter

In this recipe, the wet ingredients get mixed up first:

  • granulated sugar
  • oil or melted butter
  • eggs
  • mashed bananas
  • sour cream
  • vanilla
A glass bowl of sour cream banana bread ingredients getting mixed together.

Then the flour, baking soda and salt are added. No need to mix them first in another bowl.

This is a one-bowl batter, and it’s brilliantly easy.

Banana bread batter in a glass bowl.

Don’t Over Mix

As with all good quick bread recipes, one important key to this recipe is to mix just until the dry ingredients are incorporated.

Over mixing the batter could mean death to a lovely, soft, moist loaf of perfect banana bread.

Banana bread batter getting mixed by a whisk.

Easily Doubled

This recipe makes one loaf of banana bread. But it is easily doubled, and I highly encourage you to do so.

In fact, I often buy several bunches of bananas just to let them ripen in destruction on my kitchen counter to prepare for this amazing recipe.

Top view of a baked loaf of banana bread.

What Causes the Speckles in Banana Bread?

Have you ever wondered why some banana bread has dark speckles and others don’t?

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.

The reason? Baking soda.

Banana bread recipes that have a larger amount of baking soda and less baking powder usually have a darker, more speckled crumb. This sour cream banana bread has a full teaspoon of baking soda and no baking powder…and it clearly results in darker speckles.

This much lighter buttermilk banana bread only has 1/8 teaspoon baking soda (and a teaspoon of baking powder).

Four slices of banana bread laying on a cutting board.

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!).

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

Sour Cream Banana Bread

4.66 stars (1120 ratings)


  • 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


  • 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).


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

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.