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Sour Cream Banana Bread

Sour cream banana bread that bakes up an extra-moist, golden banana loaf with a tender crumb and a lightly glossy top. The sour cream keeps the texture soft for days, with a deeply golden crust and clean toothpick finish.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Banana batter
  • 3 bananas Ripe and mashable.
  • 0.5 cup butter Softened.
  • 0.75 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 0.5 cup sour cream Plain.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is well coated so the loaf releases cleanly.
  2. Beat softened butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla. Keep mixing only until smooth and evenly combined.
  3. Stir in mashed bananas and sour cream until fully combined. Stop when streaks disappear so the batter stays thick.
  4. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, not overmixed. Look for no visible dry flour patches.
Bake and cool
  1. Pour batter into the prepared pan and bake for 60–70 minutes at 350°F until the top is deeply golden. A toothpick should come out clean when inserted in the center.
  2. Cool in the pan for 15 minutes before turning out. The loaf should firm up slightly so it holds its shape.

Notes

For the best texture, mash bananas until mostly smooth but still a little thick—this helps the loaf stay tender without extra moisture pooling. Store wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. To make it dairy-free, swap the sour cream for an equal-weight dairy-free sour cream and use plant-based butter.