Sour Cream Banana Bread {One-Bowl!}
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.
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
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.
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.
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.
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).
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.
Sour Cream Banana Bread FAQs
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).
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.
Yes, that works great! Toss them in with the flour (just remember not to over mix!).
Sour Cream Banana Bread
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
Recommended Products
Recipe Source: adapted slightly from Leigh Anne at Your Homebased Mom
Recipe originally posted June 2009; updated with new pictures, recipe notes, and commentary.
Seriously – the best banana bread I have ever made/had. I used greek yogurt instead of sour cream but this bread was moist 4 days after taking it out of the oven (and probably would have been moist up to 6 days if it lasted that long). Easy and awesome go to.
For years, I have been looking for a perfect banana bread recipe and I have finally found it !! Thank you !! Even when I thought I messed up on the ingredients (using slightly water plain yogurt because I had no sour cream), I was very pleased. This will be on my holiday “cookie” plate.
Forgot to mention – I replaced walnut oil for 1/2 of the recipe’s oil and 50% brown sugar for the sugar portion – both because I ran out of canola oil and white sugar. And the bread still came out fantastic .
This has become my favorite banana bread recipe, many raves.
Thank you for sharing
Can I use brown sugar instead? If yes how much? Tia
I’m not sure – I haven’t tried it, but you could definitely experiment!
Ok so I’ve made around 5 banana bread recipes and I’ve never found one that was the winner recipe for me…yesterday I made this one last minute and omg it’s the winner…by far the best bread I’ve ever made. I followed the recipe exactly and it’s literally perfect and so easy. Everyone needs to try this recipe out. It’s flawless I added a teaspoon of cinnamon and it was so fluffy and moist …i can go on and on about it ….but just believe my word …its the best!
So happy to hear that, Mellisa!
I agree
This recipe sounds amazing. I love reading your blog but the advertisements every paragraph are getting annoying.
google has a thing called ad blocker — works no more adds ever
So good! Just made this for 2 people. Halved all but the baking soda. Used quarter cup whole wheat flour half cup all purpose. Put bout quarter tsp of pumpkin pie spice in also, added chopped pistachios (only nut i had)…and topped with white sugar mix with pumpkin pie spice. Cooked for 32 min on middle shelf in a glass pan. This came out perfect! Thank u for recipe!
I made this recipe and the Buttermilk Banana Bread within a couple of days of each other. There were a couple of slices of this one left when I made the other so we had a taste test. Of the six tasters in our home, four liked the buttermilk banana bread better. My son and I voted for this one. My husband said it was hard to pick a winner. They are both great recipes.
Love the side-by-side comparison, Kenna! Thank you!
I absolutely love this banana bread! Just made it last night and we pretty much ate about 3/4 of the loaf as soon as it didn’t burn us! I have to tell you I was so happy you brought this recipe back because I suspect this is my old lost in a moving accident along with the rest of our house belongings recipe. I had found my banana bread recipe somewhere in cyber space about 8 years ago. I printed it out but didn’t notice from where. When I lost it I tried finding it but just couldn’t find it because all I remembered about it was that it had sour cream and oil. I have been a loyal fan of your blog for the last 4-5 years but it never occurred to me that the old recipe might have come from your website all those years ago. The flavor is the same and I have since tried many recipes and none tasted as good so I’m just happy to have it again. I love all you post. Thank you!
Yay! Reunited with a favorite recipe. Nothing better!
Love this recipe, but I’m looking to substitute the flour for something healthier. In your notes you state that you, ‘use 50% whole wheat flour,’ what are you using for the remainder portion? Or are you just cutting the flour in half? I was thinking of trying 1/4 cup and 2 tbsp of coconut flour and adding an extra egg, but I wanted to see if anyone has suggestions on using coconut flour?
When I sub 50% whole wheat flour, I use 50% all-purpose flour. I’ve never subbed another type of flour – good luck!
Perfect every time! An not crumbly which is so important when it comes to little kids and making messes with banana bread!
We have a recipe similar to this that I use in our large bread maker and it even makes the long loaves that you get from a typical bread pan. We absolutely love it and seriously use it daily. I throw it all in and don’t have to worry about taking it out on time. I highly recommend it! Just barely my husband was just telling me how he can’t wait for this next loaf to come out.
This was so easy and sooooo good! I made muffins, no nuts for me and a loaf with nuts for my husband. He is very set in his ways and doesn’t like it when I try new recipes lol. I made one loaf with my regular recipe and one with this recipe. I did not tell him. We will see if he notices. I will report back. No matter what his preference is, I loved the rich banana taste and the lightness of the bread. This surprised me because I have always loved dark, heavy banana bread!
I’ll be excited to hear your husband’s verdict!
Been following you for about 6 years, and I still use almost exclusively just your recipes! By the way I talk about you, you would think we had met!! Thanks for helping us average cooks become rockstars in our own kitchens!
Haha, thanks so much, Amber!
My kiddos and I looove banana bread! This recipe looks and sounds delicious! I have made a ton of banana bread, but I get scared every time that I will go through all the trouble of mixing, baking, cooling, and then when I slice it………. goopy bottom! 🙁 🙁 I have thrown loaves in the garbage that were not done on the inside/bottom. How do you make sure it’s done all the way through every time? Thank you!
Hi Jenna – what type of pans are you using (light colored, dark nonstick, etc)? I usually take a thin paring knife and dip it right into the top of the bread about 1/4-inch (there’s usually a crack running right across the top) and if it comes out without any wet batter, I consider it done.
I am anxious to try this! My “go-to” is made with butter and cream cheese. It has a super light color to it, but an amazing flavor!!
It’s amazing!!!! Made it this evening and am helping myself to another slice as soon as I finish this comment!
Yay! Glad you loved it.
I’ve made both dark and light banana bread. My question is, have you made them at the same time? Do you notice a difference in taste? I don’t think I’ve ever made a bad loaf of banana bread -nuts, chocolate chips, dark, light, it’s all delicious!
That’s a great question! I haven’t ever made the two styles of banana bread side-by-side, but I think they both have great banana bread flavor!
The best, best, best topping for (any) banana bread is to spread/sprinkle a layer of brown sugar over the loaf before you put it in the oven to bake. Life changing, I promise.
Made loaves yesterday and today with a sprinkling of turbinado sugar across the top, but I bet the brown sugar has some fantastic flavor!
This isn’t a forgotten recipe for me! It’s my go-to banana bread! I like to get creative and to substitutions. It’s always great!
While I am looking for a banana bread recipe, today I was looking for a pumpkin bread recipe. I knew I wanted it to produce one loaf and to use one bowl. The more I searched, the more I wanted to find something similar to my favorite Yogurt Cake (http://orangette.net/2004/08/slow-roasting/#comment-67039). When I received the email about this recipe, I decided to check it out. It met all of my requirements — yields one loaf, uses one bowl and used the same amounts of flour, sugar, oil and sour cream/yogurt as my favorite cake.
I substituted pumpkin puree for the mashed bananas and used half brown sugar instead of all granulated sugar. I added a teaspoon of cinnamon. I was going to sprinkle the top with cinnamon sugar, but forgot. I might add more spices next time (nutmeg, allspice, ginger?), but it’s very good.
One of the things I like about both this recipe and the Yogurt Cake is that they’re so adaptable. Even though I didn’t make the banana bread, I’m giving this recipe 5 stars.
I love both of your banana bread recipes, but I MUST add either chocolate chips or the milk chocolate covered Heath bits to my bread. YUM!
Hi ya Mel,
I have made this recipe many, many times (I have some in the freezer right at this moment) and it is moist and delicious. I divide it into mini-loaves (8-10 of them I believe) and 95% of the time, add semi-sweet chocolate chips. I have never added nuts, but one time I might just to see what it tastes like.
I read someone else’s comment asking how long to bake for mini-loaves and I think you were spot on with your answer of 25 minutes.
I think I’ll thaw some out for tomorrow’s breakfast 🙂
I’m new to this website and I thank you so much for such good food.
I haven’t made the recipe yet, but I’m so glad to find a banana bread recipe that doesn’t require yeast, because I’m allergic to yeast. I’m also allergic to eggs, however in some cases I can manage, AND THIS IS ONE!
I’m in the camp with the nuts — LOL! And I wouldn’t say no to a handful of mini chocolate chips, as well. Like a few other of your posters here, I had no idea that there was a recipe for a Golden Banana Bread, and although I’ve never tried it, I think that I would much prefer the more traditional recipe with the darker shade of Banana Bread and the dark flecks running through it. That said, I just recently discovered your website, and I love the recipes and am anxious to start making some of them. Please keep them coming!
Thanks, Valerie! I hope you enjoy any recipes you try. 🙂
Banana bread must have walnuts in my opinion. Many people have to have chocolate chips. That can be OK – especially if the bread itself is just so-so. But walnuts are a must for me. However, they are simple enough to add to any good banana bread, so I just might try this with some of my sour cream that needs to be used before it goes bad. Thanks for another great inspiration recipe.
I agree – you can usually throw nuts into any banana bread recipe with pretty good results (if you are a nut lover!).
I love this recipe! It’s my go to for banana bread. It’s super fast to make and easy to clean up after and tastes amazing. What else could you ask for? I definetly fall in the nuts in banana bread camp; the more the better for me 🙂
Love that! There’s room in this world for nut lovers and non-nut lovers alike!
How funny. I came to your blog to find this recipe posted! I literally made this yesterday!! So delicious!!
Glad you love it, Caroline!
I am for nuts, nuts, nuts! My mother always said there wasn’t much that couldn’t be improved by adding either nuts of bacon–or both. And I agree……..and this is one yummy bread. Thanks!
All you nut lovers! That’s awesome (I’ll leave all the nuts for you guys!).
I’ve been making banana bread since way back when I was in 4-H and my mom would make me “practice” making banana bread all the time when that was the required entry for the fair for 2nd year cooking. I didn’t know there was different types of banana bread but when I asked my daughter to make your buttermilk recipe a year or so ago when we had some extra buttermilk, that changed our world! 🙂 Thank you, we love it! And for nuts —- NEVER! They just change everything about the bread and not for the better! 🙂 I love your site!
Thank you!! Glad you love that buttermilk banana bread. It’s a keeper, too.
I’m in the “no nuts” camp. I also don’t like chunks of banana, so I whip up the bananas with an immersion blender. This has been my go-to banana bread recipe.
I kind of agree, I don’t love big sludgy chunks of banana either.
I love the color of this crumb and I LOVE how moist this loaf looks! Can’t wait to try it!
Your contributions to my family’s eatings is truly appreciated and very much is a gift. Seeing as eating is such an integral part of lives, you really add so much to our plate by sharing all you do. Thank you for all of it!
Thank you so much, Stacy!!
OMG I had no idea there was “light crumb” banana bread in the world! So I guess that tells you what my perspective is on what “real” banana bread should look like.
As for nuts, I take the Mounds/Almond Joy approach – sometimes I feel like a nut, and sometimes I don’t =P
Haha, that made me laugh
No nuts for me either!
I have a banana bread recipe that I have used and loved for years but this one caught my eye! When you say you use melted butter instead of oil, are you saying you just use only the melted butter or is that when you also use the applesauce as part of the oil? My recipe calls for all butter (but not melted) so wanted to get this clarified before I try it. I am definitely trying this though. I love your blog and have tried so many of your recipes.
(discovered it about 4 years ago….lucky me!) Oh, I usually put chocolate chips in mine cause that’s what my two grandsons love…..well, me too!)
Thanks, Char! Glad you love the recipes (and a double thumbs up to chocolate chips in banana bread!). When I use melted butter, I don’t sub in any oil (although sometimes I’ll still sub in half applesauce – so 1/4 cup melted butter and 1/4 cup applesauce). Does that help?
I say “no” to nuts, but “yes please” to a handful of chocolate chips!! Love your site and all your recipes.
Yeah, amen to that. 🙂
I LOVE this recipe! My brother, a tough critic, once told me I should make this bread and sell it… it’s that good! I like to spray my pan with cooking spray, then coat it in cinnamon sugar, and of course sprinkle a little cinnamon sugar on top before baking. Thanks for another great recipe!!
Wowser! Cinnamon and sugar crusted banana bread – could life get any better??
I saw someone mentioned your golden loaf version. What recipe would that be? I looked for one with that name but didn’t find it.
Thanks for all the hard wrk you do.
It’s this one: https://www.melskitchencafe.com/buttermilk-banana-bread/
I’m with you in the “no nuts” camp. I cannot enjoy banana bread with nuts. I am however, a light banana bread fan. I could eat your buttermilk banana bread every.single.day. If I had my way, I’d never make any other. But I happen to live with and love my dark, flecked banana bread preferring husband. So thank you for having the best recipes for us both. At least he hates nuts too. I wouldn’t budge on that one
Yeah, that buttermilk banana bread is something special. And I wouldn’t budge on the nuts-in-banana-bread-thing for Brian either. 🙂
Can I used melted butter instead on oil?
Yes, that should work just fine – you might want to decrease the salt just a tad if using salted butter.
I LOVE my banana bread recipe…but it makes TOO many dishes. I’ve loved everything else that I have tried from you, so I am definitely giving this a go.
Hope you love it, Deb!
I just recently found this recipe and have made it three times this past month. It is so good! I use coconut oil and feel like that adds a little something
Glad you love it, Jennifer! Coconut oil seems like a delicious addition
Can’t wait to try this! Also, anxiously waiting for your Christmas shopping idea lists! Bring them on!
Oh, they’re a’coming! 🙂
This was really Good! Reminded my family is chalupa, since i used homemade canned pork, using the same ingredients. Made the quinoa in the instant pot, great idea!
Haha!! I was going to ask why some had dark flecks!! Now I know.
🙂
I prefer to leave nuts out of my baked treats except for one cookie recipe…cashew cookies with maple frosting , which is a confusing name since the recipe calls for walnuts. I still call them cashew cookies because of the sweet older lady who gave me the recipe years ago. Anyway, even though I don’t put nuts in my baked treats, I wouldn’t turn down a perfectly good banana bread slice or brownie just because of a few nuts.
Love your take on the nut factor.
I’m anti nuts in basically everything (I simply don’t get the appeal, why would you want nuts in the way of a delicious chocolate chip cookie, or in this case banana bread?) and I personally LOVE a light, golden loaf of banana bread. I just wanted to say I’ve been following the blog regularly since 2010 and please, never stop. In my head we’re internet best friends. Even beyond food, I always get compliment when I purchase/implement things you recommend. My friends and family knows I probably got anything good ideas from Mel’s Kitchen Cafe. It’s a little embarrassing, actually.
🙂 thanks, Amanda! You made my day. Seriously.
I always thought the color was a result of how ripe the bananas are, so I learned something new today!
I prefer the speckled kind all the way. Actually, I never knew the other kind existed until a friend made your golden-loaf version. If she hadn’t told me it was banana bread, I probably never would have guessed. Not sure if it’s supposed to faint on the banana flavor or if her bananas weren’t ripe, but I should try making it myself. This sour cream version is definitely going on my bake list. Nice and speckly – just like I like it!
The buttermilk banana bread (light colored loaf) should be pretty banana-y so I’m guessing it needed more ripe bananas.
How long would you cook mini loaves?
I’d probably start checking them after about 25 minutes.