Sour Cream Banana Bread
This sour cream banana bread recipe is moist, tender, light, buttery and delicious. Plus, it’s super easy to make (one bowl!).
Just an FYI: this week is moving week! We are headed out to our new home in Wisconsin (we lived out there a few years ago) and because of the cross-country trip and settling into a new home, my posting will be sporadic for a bit.
I’ll tell you this, though, I can’t wait to test out my new kitchen with some great recipes – and then the posting will pick up, I’m sure!
I’ve been meaning to post this banana bread recipe forever.
It is utterly delicious. I know most everyone has a favorite banana bread recipe, but this is definitely worth a try.
I have a go-to banana bread recipe from my Aunt Marilyn that I love – it produces a light, golden banana bread that is buttery and delicious.
Having said that, I loved this “new” recipe from Leigh Anne.
It was moist and tender and I loved the contrast from the recipe I usually use. I can see myself alternating between both recipes from now on!
Update: after nearly eight years on my blog, this is still a favorite recipe, and I’m not the only one who feels that way! Feel free to check out the comment thread below to get others’ feedback on this recipe.
There are a lot of suggestions on add-ins and variations on this simple, classic, sour cream banana bread.
Sour Cream Banana Bread
Ingredients:
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas (about 3 ripe bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 tsp. baking soda
- 1/2 teaspoon salt
Directions:
- Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan.
- Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
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Recipe Source: from Leigh Anne
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Every time I make banana bread, the outside always gets very brown but the inside isn’t cooked. How do I fix this problem?
Try lowering the temperature of your oven 25 degrees and use a pan that is light coated (not dark or nonstick coated).
I tried this recipe for the first time this morning! It turned out great! I used a mini muffin pan and cooked for around 20 minutes. For the sugar I used a little less than the total amount and also used half brown sugar and half reg sugar. I also added a tiny splash of maple syrup! Yum! I’d prob cut the overall sugar a little bit more than I did this time next time.
Great recipe! I added semi-sweet chocolate chips! Delicious!
Happened across this recipe in Pinterest. Have been wanting to try my hand at banana bread and this looked easy enough. The only thing I did differently was use melted ghee instead of oil. All I can say is, its two days later and I need to make another batch! Made mini loaves to take to work as an afternoon pick me up. These were so moist and fluffy!! Thanks for the recipe.
Melted ‘ghee’ instead of oil. What is ‘ghee’?
Ghee is clarified butter (butter without any of the solids).
Have this in the oven now and it looks great. Only problem is its been in for an hour and 10 so far and still raw in the middle so im leaving it in to cook. It looks pretty brown on top so hopefully it doesnt burn. Any idea why it’s taking so long? I made one large loaf.
Sometimes it can depend on each individual oven (or the type of pan you bake it in). Hope it worked out!
This banana bread is fantastic!! One question, any idea how to make it a little more dense? I cannot seem to get my banana breads to be as dense as the stuff I buy at store bakeries. Any ideas?
I’m not really sure, Becky…I kind of like banana bread light and fluffy myself. You might try adding more flour??
This recipe is amazing! Found it on yummly as I didn’t have any butter and had an overabundance of ripe bananas, so I needed one calling for oil…added half a cup of chocolate chips and wow! So moist! Sharing!!
Hi. I want to make this but only have olive oil and coconut oil. Do I need to use veg or canoma to get a good result?
Also, please give me the link to your buttermilk banana bread everyone is raving about. I have lots of brown bananas.
I would use coconut oil (melted) over olive oil. Here’s the link to the banana bread: http://www.melskitchencafe.com/buttermilk-banana-bread/
I made two batches of this recipe—one with butter and one with coconut oil. Both were yummy, but for whatever reason, the coconut oil version turned out taller…if that makes any sense. I had everyone taste test the two versions and 100% of the votes went to the coconut oil version. Which SO works for me because I can save the extra minutes a butter version requires.
Reading the comments, I see that I’m not alone in trying every banana bread recipe I can get my hands on. It seems that that fun has just ended because this recipe is IT.
Interesting about the coconut oil, Lorene!
Thanks for the recipe. Have made this a number of times over the past couple of years. Yummy every time.
Tried this today, it’s a wonderful recipe so moist and delicious, I only had light sour cream but it did not affect the taste, didn’t change anything else and it was done when checked at 50mins. Thank you so much Mel for this recipe 🙂
What size loaf pan did you use?? 8×4 or 9×5… Not sure what the standard is. THX!!!
A 9×5, or 3 small loaf pans will work great.
I have tried to make banana bread more times than I can count. It always turns out rock hard on the outside and literally raw on the inside. I made this recipe exactly as written, save for the fact I used a muffin tin instead of a loaf pan. Absolutely delicious! Perfect texture and wonderful banana flavor. Could not keep my family away from them. Thank you Melanie!
Yay!
So excited to try this! It’s in the oven now and it smells delicious. I didn’t have sour cream but I used 2% greek yogurt instead. Hopefully I didn’t mess it up! Thanks for sharing 🙂
Just doubled and made two. Have not tried yet…just out of the oven. I am just wondering if anyone has any tips as to why whenever I make ANY banana bread recipe…I always need to cook longer than the time says, and even still, sometimes the top middle never cooks. I ended up turning temp down to 325 after a bit (after the 1st 60 mins) and covering top lightly with foil b/c was getting too dark. Any ideas why? I even measured the bananas b/c before I know I was heavy handed with that! Tx
Hi Maria, I had the same problem for ages, so I bought a thermometer for inside my oven, which showed me that my oven consistently runs about ten degrees lower than I set it. I now set the temp about ten degrees higher than the recipes call for and it seems to help. Putting foil over the top of the loaf toward the end of cooking time might keep it from getting too dark while the middle cooks. Good luck!
This banana bread is so yummy and moist! So delicious toasted for breakfast the next day!
Hi Mel, I’m just learning baking and I know how precise it should be, I would just like to ask regarding this instruction: “Add flour, baking soda and salt; stir just until dry ingredients are moistened”.. When you say, “just until dry ingredients are moistened, does it mean it’s normal to have flour lumps? Or should I stir until all lumps are gone? I really don’t want to over mix. Or does it really matter?
Anyway, I really love your website!
Thanks!
Stir until you see the last streaks of dry ingredients disappear – then stop mixing. It’s ok if there are a few lumps.
Thanks for the response. I’ve tried this and the bread is just perfect! Thanks Mel!
I make this banana bread every few weeks because my family loves it. I added half a teaspoon of banana extract and a dash of cinnamon to the mixture as well. I also mash up the bananas like a puree with my fork.
I have made this several times using coconut oil, plain greek yogurt (instead of sour cream), and 1/4 cup sugar. Delicious every time!!
Mel, I just discovered your blog and am loving it! I made this recipe with Greek yogurt and added chocolate chips (and baked it in a 10 in cake pan). It was to die for!
Made this recipe this morning using Greek yogurt instead of sour cream. Still amazing! I have yet to make anything on your page that my family won’t eat. Thank you, Mel!
Perfect banana bread recipe! No adjustments needed. Thanks for this great repurposing for my icky mushy bananas. I’ll try the buttermilk version sometime too.
Very good! I used 1/2 cup of white sugar and 1/2 cup of brown sugar to add a bit more depth, and the banana bread came out perfect. I have another superb sour cream-banana bread recipe that requires separating eggs and folding in egg whites, but it’s such a time-consuming process that I make it only about once a year. So this recipe is now my go-to quick banana bread recipe. Occasionally, I’ve had banana bread cravings when I’ve had only unripe bananas on hand, and found that putting them in a moderate oven for about 15-20 minutes ripens them perfectly for use in banana bread. Now, I try to be prepared, so whenever I have overripe bananas, I just seal them in a freezer bag and freeze them so I’m always just a quick defrost away from the makings for banana bread.
PT, I’m probably the only person who would ever ask, but it is my mission to try every banana bread recipe on Earth and I would love your complicated one with separating the eggs and whipping the egg whites. 🙂 My email is [email protected] if you’d like to share it with me!
I have made these many, many times. Thanks for the great recipe! I have put chocolate chips in before and this time I am trying coconut & chocolate on top.
Hi, Mel,
I surprised my husband before he went to work by leaving a goody bag for him in his car with a piece of the banana bread in it. This was his reponse to me via text: “Sweetie it was very, very good. However, the piece was too small for me to verify the true goodness that I was tasting. Thanks, again.” Wow, Mel! Thank you!!!!!!!
Mel, I made the banana bread with gluten-free flour last night but was only able to taste the batter. The batter was delicious!!!!!!! I have not tasted the bread yet, I will have it for lunch. But if the taste of the batter is any indication of how the bread itself will taste, then this banana bread is AWESOME!!!!! Thanks, Mel!!!! 🙂
I tried making this earlier today and it did not work at all. I was very sad:(. I’m a decent baker/cook and make bread frequently, I’m not sure what went wrong. I didn’t measure the banana, could too much banana cause a problem? It would just not cook and was so mushy in the middle. I love your blog! Some of our favorite recipes are yours!
I made this the other day with coconut oil….my new favorite banana bread. Thanks!!
This bread is my FAVORITE EVER! Also, LOVED the brown sugar on the top….wonderful addition! Wish I could just eat the top. 🙂
Thank you for the great recipe. Was cooking for 100 at YW Camp last week and the heat was taking its toll on the bananas. Your site was my go-to for a banana recipe and did not fail me. Made a 7x batch and had about 9 dozen muffins that were a huge hit.
Just linked back to you on my blog. Thanks so much for this fabulous recipe! It is a real keeper!
Hi, Mel! I love your site! I have tried a few of your recipes already and they all have been big hits! This banana bread recipe is no exception. I had a bunch of ripe bananas at home and decided to bake something with them. This recipe fit the bill perfectly, as I happened to have exactly 1/2 cup of sour cream in the fridge too! I made it into muffins. The recipe produced exactly 12 regular size muffins and 12 minis. The regular muffins were done in 22 minutes and the minis in 14- perfection! The only changes I made was adding 1 tbsp flaxseed meal and 1/2 cup chopped walnuts. They were terrific! My kids and husband loved them so much that there was pretty much nothing left in about an hour (I may or may not have had about 3-4 minis myself:)). So, since I had more bananas left to use up, I decided to make another batch! This time, I had no more sour cream, so I used plain yogurt instead- they turned out just as moist and delicious! I really had a hard time telling the difference- the taste and the texture were the same. The second batch I made into all minis and the recipe yielded 42. I made 1 dz plain (without adding anything, as in your original recipe) and t o the rest of the batter I put 1/3 cup mini chocolate chips. My daughter loved them, and so did my coworkers today. Rave reviews, including requests for the recipe! This will be my go-to banana bread recipe from now on! Thank you so much, Mel, for all these fabulous recipes! I can’t wait to try more! I will be linking back to your great site when I post on my blog!
Hi there…I think you meant it makes 24 minis? Thanks for posting the muffin information as I was looking for just that variation this afternoon with this recipe! Thanks!
Melissa,
Sorry I just saw your comment here. This recipe actually does yield about 42 minis, not 24. 🙂 Of course, you most probably found that out already. 🙂 It’s a great recipe!
Hey There. I found your blog using msn. This is a very well written article.
I will make sure to bookmark it and come back to read more
of your useful information. Thanks for the post.
I will definitely return.
Was looking for recipe using sour cream in banana bread when you post was you were moving to Wi. I have lived in Wisconsin all my life. How to you like our state? Will try you r bread today.
I’ve made this bread before and loved it! lately, my 2 year old will eat almost anything in mini muffin form so I tried that route. They came out amazing and most! I also did a mini loaf for a gift. Thank you for all your hard work you put into this blog. It is definitely worth it! I am always using your recipes and they never let me down!
This had become my go-to banana bread recipe! I make lots of substitutions depending on what’s on hand… I use whole wheat flour, greek yogurt for the sour cream, I’ve added flax seed meal, pumpkin, coconut oil, molasses and I’m sure others! Thanks so much for a great recipe! I’ve tried at least 15-20 of your recipes since finding your site a year ago. I’d say your site is also my go-to for solid recipes and new ideas. Thanks!!!
Just put this bread in the oven, looks super yummy!!! I have tried several of your recipes and I have loved them all!!!
thank you for your nice post.avid mastering,
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So I made this with all the possible adaptions others asked about substituting…
applesauce for oil; plain yogurt for sour cream; and even used 1/2 cup wheat flour.
It was delicious! Thank you for a great recipe that will always work with what is on hand. So moist and yummy. Glad we had enough bananas to double it!
This was truly an amazing recipe!!! The only things I did differently was omit the oil and replace with applesauce and 2tsp of coconut oil. Added flaxseed oil for extra nutrition and used low-fat sour cream… Delicious!!! Thanks for the awesome recipe!! A definite must try for banana bread lovers 🙂 !
I just made this! I love this recipe! I like that they come out light and fluffy and not too dense and dark. I doubled this and made three pans of mini muffins and one loaf. I like to use banana bread muffins or zucchini bread muffins in my kids lunches for school! They love them too! Thanks!
My family loves this bread! Great for breakfast on busy mornings.
I just made these as mini muffins (30 minutes of baking or less), and they are wonderful and moist.
Always enjoy your buttermilk banana bread, but tried this one today – oh my! It is wonderful, too!!
Was looking for a new banana bread recipe and found this one..looks delicious!
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I used this recipe to make muffins this past weekend and were awesome! I have really struggled to make a good moist banana bread and this one was amazing! Thank you!!! You are awesome!
Oh hey, I’m back to comment on this delicious bread again. With some new “recommendations” from my doctor during my second pregnancy, I substituted whole wheat flour for the white flour and 1/2 of the sugar for Splenda (she doesn’t so much recommend artificial sweetener so much as I REALLY wanted some banana bread, but I’m supposed to avoid sugar!). 🙂
It’s delicious as ever! Thanks!
Very good! I wanted to try a new banana bread recipe today. This is delicious!!
This was ok, not bad but not my favourite banana bread.
Maybe it was because I used 1 stick of butter instead of the oil.
I definitely preferred the buttermilk banana bread. That was awesome!
Did anyone ever make this recipe with butter instead of the oil? Is there a difference in the outcome of the bread?
Also, is oil or butter the “healthier” option?
Thanks for any responses!
Can I use canola oil in this recipe or is vegetable oil recommended?
n92 – yes, by all means, use canola. That’s actually what I use most of the time!
This was so delicious! I accidentally added way too much sour cream (my kids were helping me…I was a little distracted), so it turned out extra super moist. But, it was still awesome! Next up is your buttermilk banana bread recipe…=)
Suzanne – it sounds like too much sour cream isn’t a bad thing. Moist is good!
Made this today and LOVED IT!! It was so easy, had all the ingredients on hand and was delicious!!
Can’t wait to try the buttermilk recipe!
Thanks, Sara!
I made this recipe the other day to save a couple of over-ripe bananas from ending up in the trash. It came out great. I put it on the toaster oven and then topped it with some Nutella, which was even more tasty! The recipe was quick and easy to make. I will have to try the buttermilk banana bread recipe as well, but for now this one is definitely going on my “go to” list. Thanks for the recipe!
Ruchita – (thanks for all of your comments!) – love the idea of topping with Nutella! Glad you liked this.
While I’ve publicly proclaimed my love for your Buttermilk Banana Bread (http://meandtheredhead.blogspot.com/2010/04/letters.html), I have to say that this is pretty darn good as well! My buttermilk was spoiled, so I decided I’d try this one. And while the Buttermilk Banana Bread is our all time favorite, this is different and delicious.
As always, much thanks!
Shauntel – glad to know this filled the void of buttermilk-gone-bad. They are both delicious recipes and I’m glad you liked this one, too!
I love that your blog is my go to for recipes! I have some bananas slowly turning to mush on my counter so I thought I’d try my hand at banana bread. I knew if I searched your blog I’d find a recipe, but I didn’t count on three! I have that many bananas so I think I may try all three! Thanks a ton!
Tasha – thanks for your comment! It was so nice…I hope one of the banana bread recipes works out for you!
I tried this recipe this morning and I think that it replaced my old recipe as a family favorite. I added walnuts and choc. chips. Thank you! I will try more of your recipes for sure!
micheleidaho – I’m so glad you liked this recipe! Thanks for taking the time to let me know – walnuts and chocolate chips sound like the perfect addition to this bread, by the way.
debbie – I’ve never tried it that way but I know that plain yogurt is interchangeable for sour cream in many recipes, so there is a good chance it should work out just fine. Let me know if you try it that way!
I have some plain yogurt and was wondering if I can use that in place of the sour cream?
Jennie – the sprinkling of brown sugar sounds amazing. I’ll have to try that for sure!
Anonymous – I hear you on trying new banana bread recipes – how many can there really be? But I am convert to the buttermilk and sour cream banana bread recipes and don’t know if I’ll ever try another! I’m glad you liked these also. Thanks for letting me know!
Good luck with your move! Gotta love a Midwestern summer (that was loaded with sarcasm!)…I’m in IL.
i was just thinking about what to do with those 2 over-ripe bananas on my kitchen counter…
Good luck!! Utah will be a little less tasty now that you have left. 🙁 But Wisconsin is in for a treat!
Thanks for the b bread recipe, sounds terrific. can’t wait to try!
and PS- “hello cupcake” has been a big hit!!! thanks again, i love it! and because this comment seems to be lacking in exclamation points, here are a few more!!!!!!
Good luck with your move to Wisconsin! This banana bread looks fab! Yummie!
This looks similar to my MIL’s recipe for banana bread- it’s so moist and delicious!Your picture is fantastic!
Happy moving!
Good luck with the move!
Banana bread is so comforting to me.
Good luck with the move! This bread does look like a keeper!
Good luck with the move, we’ll miss you while you’re busy!
best of luck with the move, melanie–here’s hoping you get to your new location with everything and everybody. 🙂
great bread, by the way–it looks super moist, which is the most important quality of banana bread to me.
Good luck moving. I’m already dreading the moving/packing process and I don’t have a house and would be staying in the same city.
The banana bread recipe definitely sounds worthy of a shot. I have some sour cream to use up too (if it’s not already past due).
This looks so delicious and comforting! Good luck with your move!
Anonymous – three times on the lemon cake? Awesome! So glad you like the recipe.
Good luck with the cross-country trip! and thanks for the banana recipe, I was just about to go on a search for banana recipes 🙂
I’ve been looking for the “perfect” banana bread recipe – trying a new one each time for the past 6 months. Your buttermilk one is in the top two of my family’s favorites. we’ll have to try this next time. thanks! one thing we really like is to sprinkle a little brown sugar on top before you bake it – it makes a really yummy crust.
good luck with the move!
Melanie, good luck with your move! I’ll be waiting for you to come back and start posting these delicious recipes again!
I have really enjoyed your posts. Thanks for the info about the perfect lemon cake. I have made it three times since. Good luck on your move and I will look forward to more posts.
I was a little skeptical about a “new” banana bread recipe, since banana bread is so common. However, this recipe proved again that not all banana bread recipes are created equal. This was really, truly amazing. We loved it. Definately our favorite b-bread recipe, and going forward, I see no need to ever try a new recipe after having this and the other buttermilk b-bread recipe you posted. It was super delicious.
Good luck with your move to Wisconsin! Say hi to the old home state for me!!