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!).

Sour Cream Banana Bread

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

Sour Cream Banana Bread

5 / 5 (4 Reviews)
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  • 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


  1. 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.
  2. 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