Breads & Doughs

The Softest Sour Cream Banana Bread

4.78 from 53 votes
My Sour Cream Banana Bread recipe uses sour cream as a very special ingredient — as it helps keep it soft, moist, and impossibly lovely.
Slices of banana bread made with sour cream.

Hi Bold Bakers!

Are you ready for the moistest, easiest banana bread ever baked? Then you have to try my recipe for The Softest Sour Cream Banana Bread! 

I love this simple recipe for so many reasons. The addition of sour cream (you can even make Homemade Sour Cream!) makes the bread so soft, without thinning the batter, and prevents over-browning. The acid in the sour cream tenderizes the gluten in the flour creating such a lovely moist bread. On top of that, it helps activate the baking soda — and this loaf really shows how that works! It bakes up so huge and lovely in the loaf pan.

I also use brown sugar instead of white sugar for this recipe, which adds a beautiful caramel flavor, and also keeps this banana bread moist. There’s nothing worse than a loaf of dry banana bread, right?

Grab your ripe bananas! 

[ Looking for the very best in banana bread? Make my Best-Ever Banana Bread recipe! ]

What Is Sour Cream Banana Bread?

Sour cream banana bread is a super moist banana bread that’s bursting with banana, caramel, and cinnamon flavors! It’s perfect for a sweet breakfast, with a smear of butter, or as a dessert after lunch, or eaten right at the counter just because you can — and, obviously, it uses sour cream as an ingredient to achieve all this. Sour cream is an acid which tenderizes the gluten in the flour and creates a perfectly soft bread. 

A slice of my sour cream banana bread.

What You Need To Make Sour Cream Banana Bread

How To Make Sour Cream Banana Bread

A couple of bowls, a loaf pan, and 4 bananas are all you need. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. In a large bowl, mix mashed bananas, melted butter, sour cream, brown sugar, eggs, and vanilla extract.
  2. In another bowl, whisk flour, baking soda, cinnamon, and salt. 
  3. Combine the dry ingredients into the wet ingredients until just combined. Don’t overmix! This will make your bread tough, and nobody wants a tough bread.
  4. Pour the batter into a buttered 9 x 5 inch (23 x 13cm) loaf pan lined with parchment paper.
  5. Bake in a preheated 350°F (180°C) oven for about 1 1/2 hours until a wooden skewer comes out clean after being inserted into the loaf center.
  6. Allow the banana bread to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. 

Gemma’s Pro Chef Tips For Making Sour Cream Banana Bread

  • Feel free to stir in 1 cup of chopped nuts or 1 cup of chocolate chips (why not both?) into the bread just after adding the flour. This won’t change the baking time.
  • For the best rise, use room temperature ingredients. 
  • No sour cream? Make your own here
  • If you can’t find sour cream or don’t want to make your own, use yogurt. Or make your own Homemade Yogurt!
  • The riper the banana, the better. Go for the soft, overly ripe bananas here. Allow them to ripen on your counter until their skin is very brown! 

A buttered slice of my sour cream banana bread recipe.

How Do I Store Sour Cream Banana Bread?

It can be stored in an airtight container for up to 3 days. This banana bread also keeps wonderfully in the freezer. You can store sour cream banana bread in an airtight container in the freezer for up to 2 months. Before serving, defrost it at room temperature in the container for 2 hours. 

Make More Banana Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Sour Cream Banana Bread

4.78 from 53 votes
Author: Gemma Stafford
Servings: 1 large loaf
Prep Time 20 mins
Cook Time 1 hr 30 mins
Author: Gemma Stafford
Servings: 1 large loaf

Ingredients

  • 4 medium (16oz/450g) ripe bananas, mashed
  • 6 tablespoons (3oz/85g) butter, melted
  • cup (2½oz/71g) sour cream, at room temperature
  • 1 ¼ cups (7 ½ oz/213g) brown sugar
  • 2 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 13cm) loaf pan and line with parchment.
  • In a large bowl, mix bananas, melted butter, sour cream, brown sugar, eggs and vanilla extract.
  • In a separate bowl, whisk flour, baking soda, cinnamon and salt.
  • Combine wet ingredients and dry ingredients until just combined
  • Pour into the loaf pan and bake for about 1 ½ hours, until a wooden skewer inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Store in an airtight container for up to three days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for 2 hours.

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Penny
Penny
3 months ago

Could I substitute all purpose to cake flour?

Aida Mardelli
1 month ago

Best banana i’ve made so far, super moist and delicious, i added chocolate pieces on top, it was yummy😋😋Thanks Emma, best recipes always 👏👏

Sydney
Sydney
9 days ago

Hi I’m out of parchment paper. If I just butter or dust pan with flour will I still be able to get the bread out of the pan? What method would you suggest doing?

Jeanne Woo
Jeanne Woo
20 days ago

Such a dope!!! Eggs were on the countertop at room temperature. Ingredients were all measured, mixed and ready to go into pan but didn’t feel right. I forgot the eggs!!!! I quickly beat and gently mixed to avoid over-mixing. Loaf turned out OK. Baked in one hour 15 minutes. So moist and soft. Delicious.

Shabeena47
2 months ago

Can we add strawberries to this batter?

BrownEyedGyrl
2 months ago

Hi Gemma, is there a way to make banana bread without using actual bananas? My husband has end stage renal failure and can’t have bananas but he loves banana bread. I have scoured the internet for a way to make it for him with no success. Any ideas?

ShamimaS
2 months ago

Hi Gemma!

Made this bread for breakfast today.Due to shortage of brown sugar used white sugar.Its a sweet and soft bread😋

Jim Martin
Jim Martin
2 months ago

What is the purpose of the parchment paper in the buttered loaf pan?

Juzilah
Juzilah
3 months ago

Great recipe! It turn out so beautiful, tasty and moist. Love it. I put chocolate chips and walnut on the top.

Elma
Elma
3 months ago

Hello Gemma… Can I substitute the flour for GF flour?
Ps.. I love ALL your YouTube video’s. Thank you for them 😊

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford