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.
This is my go-to recipe for banana bread. It is perfect every time.
Great recipe, easy!
Wonderful recipe! I made it for my sister and I, and we really enjoyed it! Adding some chocolate chips on top really made it perfect! Thanks so much for the recipe!! Will be using again.
Love this recipe! Made this 3 times this month! My family absolutely loves it! I’ve always used applesauce in place of oil. Even in my brownies! Today I made a loaf of plain banana bread and also made mini muffins with 3 blueberries in each hole! Its absolutely delicious!
My favorite banana bread recipe I’ve ever used. I added 1 tsp of cinnamon and did the muffins like she suggested (17-18 min at 350) and they turned out perfect! My husband and son couldn’t stop eating them. This will be our new go to for sure!
Hands down the best banana bread recipe. I did use 1/2 cup sugar and added an extra banana, also followed the note of using half apple sauce, used light sour cream (that’s all I had), added chopped walnuts and tossed in some raisins.
Truly amazing!!!!
This recipe is pure perfection. I was looking for a really good oil recipe for banana bread. My daughter is a tough critic and it passed with flying colours. Definitely a keeper!! Thank you for sharing with us
Hi there, I just wanted to let you know that I have tried many banana bread recipes but I always come back to yours. I have one in the oven and have deleted all the others so that I don’t have to question which one I should bake anymore. ❤️❤️❤️
Thank you!
Thanks, Joanne!
Can I substitute plain yogurt for sour cream? Thanks!
I have made this recipe many times and used plain Greek Yogurt in place of Sour Cream. I would use Greek Yogurt instead of traditional Yogurt due to the thicker consistency. It always turns out great with Greek Yogurt.
FYI, I use unsalted butter instead of oil.
I’ve tried so many recipes for banana bread and I’ve finally found the best! So easy to make and is delicious. So moist!!
Making this for the 2nd time right now. Added about a 1/4 a bag of semi-sweet chocolate chips. Delicious- cannot wait to eat it in the morning.
This truly is a no fail recipe! It is super yummy and I’m never disappointed.
made this and it is delicious ! Very moist ! I will make again and try with the melted butter just to see the difference , excellent
Made this yesterday and it will be my go to going forward. Added toasted pecans and 2 handfuls of chocolate chips and decreased sugar to 1/2 c. DELISH!! I should’ve baked 2 loaves and placed one if freezer.
I recently made this banana bread for the first time. I live in Cabo San Lucas so instead of sour cream I used crema. Oh my gosh! It was so very moist! I also used Mexican vanilla which made it very flavorful. I took some to all my neighbors yesterday and today they have all said it was the best they have tasted!
I’ve made this banana bread for years and it’s our favorite for sure.
Last night I substituted “Two Good” brand Greek yogurt for the sour cream and it baked, looked and tasted EXACTLY the same. The nutrition comparisons are a no brainer.
I eat Two Good yogurt bc it’s less carbs watching my diabetes. I usually put sour cream in my banana bread but I need to try this yogurt in it. Thanks for the tip!
Great recipe for banana bread..will make again!
The best banana bread ever!! I coat my pans with cinnamon n sugar n top bread with it also and comes out with a crunchy outer n very moist middle!! I always loved my grandma’s n my mother in laws but was way to dense and dry, god rest their souls. But this is heavenly!! Ty
So good! Very moist and flavorful!! My go to recipe!! I currently have loaves 3 & 4 in the oven right now. What else do you do during a snowstorm?!?!
These are so moist and yummy; I used melted butter instead of the oil.
After trying many banana bread recipes this is the best I’ve ever made and the only one I will ever make. I add mini chocolate chips to it because I just can’t make it without them. Thank you Mel for the perfect banana bread.
Only use this recipe, this recipe makes four mini loaves which is more convenient for my wife and I since I am type two diabetic. They are even better out of the freezer, the best I have tasted. For the mini loaves its 30 minutes and the secret is don’t overbake these loaves weather you bake one loaf or four minis. One more thing don’t buy cheap mini pans you will waste your money, facts are facts and you can’t get your money back
Use this recipe exclusively! My trick? I use a mix of cake and bread flour.
Fabulous! This is the only recipe (out of many that I have tried) that I could substitute gluten free flour with and it still turns out AMAZING! It’s so easy to make to! For those with celiac in their family, I used Bob Red Mills GF flour instead of regular flour and otherwise followed the recipe exactly. Thanks Mel, for making such a wonderful banana bread recipe!
Best banana bread recipe I have ever made!! The only thing I added was some cinnamon.
This is my go to favorite banana bread recipe. I made it today, substituting whole milk vanilla bean yogurt for the sour cream. It’s just as amazing! I always add 1/2 teaspoon of either cinnamon or pumpkin pie spice, as a personal preference.
From one Mel to another, thank you for sharing this fantastic recipe.
How can we find out how many calories are in a loaf ?
You can use an online nutritional calculator – I currently don’t calculate nutritional info for my recipes, but I’m planning on adding it to all the recipes this summer.
We absolutely love this recipe our new family fav and I make it for gifts and everyone wants the recipe! Been using it for a few years!
I love this receipe. The only change I made is adding 1 cup slightly drained crushed pineapple. Slight more flowed and pinch more of baking soda. Ummm
Absolutely delicious. A, new to your blog and am slowly making my way through a few of your recipes and they are all great!
I subbed yoghurt for sour cream, made a double batch and turned half into muffins (in oven for approx 15 mins) and the other half into a loaf (cooked 50mins). All were delicious.
Would love if you included nutritional information. I worked out based on my using less sugar, butter instead of oil, and yoghurt instead of sour cream (it’s just what I had) it was 150cals per serve based on the recipe yielding 12 muffins and 12 pieces of banana bread for me. Thank you again!
I have an abundance of cake flour. Could I use it? What adjustments should I make to the recipe as written? Thank you.
I haven’t tried with cake flour, but it’s definitely worth experimenting! I’d use the same amount as all-purpose flour and see how it goes.
This was good, but I feel its too much oil. It tasted greasy.
Easy recipe, no creaming of ingredients. Moist. Used melted butter, added 1/2 teaspoon banana extract. Hubby says don’t change a thing not even bake time. He reluctantly shared a piece with one of his workmates who had never tasted banana bread who said wow this is wonderful, Our housemate asked me how much I would charge to make one just for him. Both exclaimed it is better than Starbucks. Obviously a winner.
This bread came out AMAZING!!!!!! I used butter in stead of oil. And also added a crumb topping. This is a very moist bread. I am writing the recipe down in my notebook with only FAVORITE, THE BEST recipes ever!
This is the only way I’ll eat bananas, lol! My family has loved it for years, I’ve made it for every work and family function and have always won the award for best food ever!! Thanks Mel.
Questions: Would I need to double the ingredients if I wanted to baek in a bundt pan??
Also, how long would I need it to bake if using said bundt pan?
I haven’t baked it in a bundt pan, so I’m not entirely sure, but yes, I’d probably double and then bake for about 45-55 minutes
I can’t remember if I already left a comment but this is a family favorite! I have made the original as well as with the numerous variations you’ve provided, and it’s still a winner. I make muffins with it because it’s easier for us (18-min for anyone else interested). This also works well with Bob’s Red Mill GF Flour as well as Better Batter. You can’t tell the difference. Thanks again for another great recipe, Mel!
I was scanning the comments for this exact info! Does it work GF and how does the recipe do in muffin form. Thanks!
I tried this sour cream banana bread….OMG!!! It’s the BEST banana bread I’ve tasted. It’s moist, sweet and really good. I will definitely make it again. I’m going to try the other variations to see how they will come out, I’m sure they will be good as well. Thank you soo much for this recipe.
The banana bread is very good ! What do you think of making two smaller loaves — the one was not done in the middle so I had to cover the top — I feel like the outside was too done 🙂 I would say it took an additional 10-20 minutes 🙂
Yes, you can definitely split the batter and make smaller loaves.
Hi Mel, what kind of oil do you use please?
I usually use canola or avocado oil.
I’ve been looking (and trying) various banana bread recipes. I don’t make it often but could never find a good enough recipe…until NOW! I make this whenever we have “leftover” bananas (sometimes I even plan on the leftover bananas)
I did do a couple of changes: I use 3/4 C sugar; I also use 1/4 c applesauce & 1/4 oil.
The other nice thing about this that I have noticed is this recipe is somewhat forgiving. I never measure vanilla–I just add a good splash. I roughly measure the sour cream. I usually use 3 large or 4 smaller bananas so sometimes I need to adjust the sour cream more or less to accommodate as to not have too much moisture.
I like to make this in 4 small mini loaves because I do one with nuts, one (sometimes two) with chocolate chips (I just sprinkle the nuts or chips in the pan and lightly mix in) and I leave the other one (or two) plain. It also makes it easy to give a loaf to someone.
I haven’t tried it yet but plan to try vanilla yogurt (instead of sour cream) .
I LOVE this recipe….fast and easy to whip up and all in ONE BOWL!
What kind of chocolate chips do you use? Milk or semi sweet?
this is the only recipe that actually worked for me! i added fresh walnuts to the batter- came out moist and terrific!
The best banana bread recipe I’ve ever made! Totally worth eating.
Came out great
Used whole wheat flour and 1/4 applesauce and 1/4 oil
Hi I am KT and I am an addict of Mels recipes……okay now that is over……I have tried for MULTIPLE years to bake a great banana bread. I have tried MANY recipes that have been touted as BEST, ONE AND ONLY, etc. This bread beats them all! I cannot believe it has taken me this LONG to find a GO-TO recipe for a great banana bread! Additionally, I have to say that your recommended USA pans are the BOMB! I ordered them at the start of COVID and they were back-ordered and never delivered! I recently received an order of them and the muffin tins and I have to agree—THEY ARE THE BOMB! I will be tossing all of the dark pans I own and now will a champion for these as well! Mel you are amazing and so AWESOME for sharing all of your experience and knowledge with your following!
This makes me so happy! First that you have finally found The One when it comes to banana bread and 2) that you love those pans. They really are the best. Yay! You made my day! 🙂
Love this bread! So very tasty and moist…perfect! After reading notes I did make a few substitutions. Replaced 1/4 cup of the oil with unsweetened applesauce and 1/2 cup of whole wheat flour for the white flour. As my bananas were very ripe I only used 3/4 cups of sugar. Walnuts added, of course! Maybe my favorite banana bread recipe
Love banana bread and we DO love nuts in our banana bread – how much would you suggest if adding nuts – 1/2 cup chopped?
Probably 1/2 to 1 cup.
Perfect everytime I make it, I’ve tried other ones and for one reason or another they just dont turn out . This one does and even my fussy son likes it.
Beautiful recipe, taste just like the ones you grab from good cafes! Ta
Ange
Loved it! Made yesterday! Very moist and so good! Used Applesauce with the oil and Walnuts!Baked in 9 by 13 inch pan 35 minutes.. Perfect! Used 5 medium bananas.
If I’m using butter instead of oil, would I use a half cup of butter
You can use the same amount of butter as oil.