There are so many ways to make a good banana bread, but this one has stolen our hearts. Try this Sour Cream Banana Bread recipe! Adding a bit of this rich, creamy dairy product makes a lusciously moist, tender texture to this popular sweet bread. It’s great for using up the bottom of a sour cream container, or adding a lift to the loaf you’ve got planned for those bananas browning on your counter. Ready to get started?
Ingredients in sour cream banana bread
This sour cream banana bread recipe is similar to a traditional banana bread: using sour cream doesn’t mean you can leave out any of the standard cast of characters. You’ll use the same amount of oil or butter, but the sour cream adds even further richness and moistness to the texture. Here’s what you’ll need for this recipe:
Very ripe bananas Neutral oil or melted butter Granulated sugar Eggs Sour cream Vanilla extract All purpose flour Baking soda Cinnamon Ginger Kosher salt
Tips for baking sour cream banana bread
This sour cream banana bread is similar to most standard quick bread recipes. Here are a few notes on the process:
Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can! Use very ripe bananas. The riper and blacker, the better! The ripeness of the bananas is key to the texture: the sour cream can’t make up for it, either. Top with turbinado (raw) sugar for a crunchy topping. To us, banana bread is just not right without a crunchy, sugar-coated topping.
Mix-ins and variations
Want to mix up your banana bread recipe with sour cream? Add some mix-ins! Take this bread to new heights with some of the following:
Toasted nuts: Add ¾ cup chopped toasted walnuts for banana nut bread. Chocolate chips: Add ¾ cup semi sweet or bittersweet chocolate chips (reserving a bit for the top). Blueberries: Add 1 ½ cups blueberries into the batter, saving out ¼ cup for topping. Add aluminum foil to the top of the bread at 45 minutes.
What else do you like in your banana bread? Let us know in the comments below!
Storage info for sour cream banana bread
This sour cream banana bread holds up well over time, like the typical quick bread! Here’s what to know about storing banana bread with sour cream:
Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil. Refrigerated: The bread lasts 10 days in the refrigerator. Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
More banana bread recipes
There’s a banana bread variation for every eater! Here are a few more banana bread recipes we’d recommend:
Go for Our Best Banana Bread Try Chocolate Chip Banana Bread Go for classic Easy Banana Nut Bread Grab seasonal Blueberry Banana Bread or Pumpkin Banana Bread Opt for Vegan Banana Bread or Gluten Free Banana Bread
This sour cream banana bread recipe is…
Vegetarian. 5 from 1 review
